Strawberry Pancakes
Start your morning with a burst of fruity delight by whipping up these heavenly Strawberry Pancakes! Soft, fluffy, and brimming with sweet, juicy strawberries in every bite, this recipe is perfect for a quick, crowd-pleasing breakfast or a leisurely weekend brunch. Made with pantry staples like all-purpose flour and baking powder, these pancakes come together in just 25 minutes from start to finish. The addition of vanilla extract lends a subtle warmth, while the diced strawberries create pockets of natural sweetness. Serve them warm with a drizzle of maple syrup or an extra topping of fresh strawberries for a breakfast treat that’s as beautiful as it is delicious. Whether it’s a special breakfast-in-bed or a fun family meal, these pancakes are sure to become a favorite. Keywords: strawberry pancakes, fluffy pancakes recipe, easy breakfast ideas, pancakes with fruit, quick and delicious brunch recipes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Milk
- 2 tablespoons Unsalted butter, melted
- 0.5 teaspoon Vanilla extract
- 1 cup Strawberries, hulled and diced
- 2 tablespoons Vegetable oil or additional butter for frying
- Maple syrup or additional strawberries for serving
Instructions
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate bowl, beat the egg. Add the milk, melted butter, and vanilla extract, whisking until thoroughly mixed.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the diced strawberries carefully to distribute them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Remove from the skillet and keep warm. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with maple syrup or additional strawberries as desired.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 54.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
