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Strawberry Pancakes
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Strawberry Pancakes

Strawberry Pancakes are the perfect way to start your day with a touch of sweetness! These fluffy pancakes are packed with fresh strawberries and a hint of vanilla, making them a delicious treat for breakfast or brunch. The juicy berries add a natural sweetness, while the golden-brown edges provide the perfect balance of texture. Whether you top them with whipped cream, maple syrup, or extra strawberries, these pancakes are guaranteed to be a hit with everyone at the table
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Calories: 229
Ingredients Method Notes

Ingredients
  

  • For the Pancakes:
  • 1 ½ cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • 1 cup fresh strawberries diced
  • For Toppings:
  • Maple syrup
  • Sliced strawberries
  • Whipped cream
  • Powdered sugar

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, vanilla extract, and melted butter. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
  2. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease it with butter or cooking spray.
  3. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  4. Stack the pancakes on a plate, top with extra strawberries, drizzle with maple syrup, and finish with whipped cream or powdered sugar if desired. Enjoy warm!

Notes

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Layer pancakes between parchment paper and freeze for up to 2 months.
  • Reheating: Warm in a toaster or microwave for a quick breakfast.