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Strawberry Pancakes

Fluffy and sweet strawberry pancakes, perfect for breakfast or brunch, bursting with fresh strawberry goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour blends.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can experiment with different types like buttermilk.
  • 1 large egg
  • 2 tablespoons melted butter
Fruits & Toppings
  • 1 cup fresh strawberries, diced Use fresh for best flavor.
  • extra strawberries for topping
  • to taste maple syrup for serving

Method
 

Mix Dry Ingredients
  1. In a bowl, mix the flour, sugar, baking powder, and salt.
Combine Wet Ingredients
  1. In another bowl, whisk together the milk, egg, and melted butter.
Combine Mixtures
  1. Combine the wet and dry ingredients until just combined, then fold in the diced strawberries.
Cook Pancakes
  1. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
  2. Cook until bubbles form, then flip and cook until golden brown.
Serve
  1. Serve warm topped with extra strawberries and maple syrup.

Notes

For fluffier pancakes, do not overmix the batter. You can also add whipped cream for extra indulgence.