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Strawberry Pancakes

Light and fluffy pancakes bursting with fresh strawberry flavor, perfect for breakfast or brunch.
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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: 200
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup fresh strawberries, pureed plus extra for topping
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder ensure it's fresh for fluffiness
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or regular milk) add vinegar or lemon juice for tang if using regular milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Method
 

Preparation
  1. Puree the fresh strawberries in a blender until smooth. You should have about 1 cup of strawberry puree.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
  3. In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and strawberry puree until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Remember, the batter should be a little lumpy—don’t overmix!
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
  3. Stack the pancakes on plates, top with fresh strawberry slices, and drizzle with maple syrup or whipped cream if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen with parchment paper in between for up to a month. Reheat in the toaster or microwave.