Strawberry Pancakes
These fresh strawberry pancakes are easy to make, and you can use everyday pantry items you likely already have on hand!
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
- Cooking spray for greasing the pan
- Butter maple syrup, and strawberries, for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another larger bowl, whisk the egg until blended. Whisk in the milk, melted butter and vanilla, then fold in the dry mixture until well combined. Let the batter rest for 10 minutes
- Fold the strawberries into the pancake batter.
- Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with fresh strawberries and maple syrup, as desired.
Video
Notes
My Top Tip: When heating your pan for pancakes, you want to make sure it’s hot enough before adding your batter. Flick a few drops of water on the surface of the pan. If the bubbles dance around, the pan is ready! But if your pan is smoking, it’s too hot. Reduce the heat before starting to cook your pancakes.
Storage: Once your pancakes have cooled to room temperature, wrap them tightly or place them in an airtight container, then store them in the fridge for up to 4 days. To reheat your pancakes, place them on a sheet pan, cover with foil, and bake at 350° for about 5 minutes until warmed through (longer if the pancakes were frozen). To microwave, place them on a microwave-safe plate and cover them with a damp paper towel or microwave-safe cover. Heat on high, 30 seconds at a time, until warm.
Freezing: Pack cooled strawberry pancakes tightly in a freezer bag and transfer to the freezer for up to three months.
Nutrition
Serving: 2pancakes | Calories: 247kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 506mg | Potassium: 201mg | Fiber: 2g | Sugar: 8g | Vitamin A: 346IU | Vitamin C: 21mg | Calcium: 271mg | Iron: 2mg
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