Hey there, pancake lover! Let’s take a moment to talk about something that’s about to make your mornings just a little bit sweeter—Strawberry Pancakes. These fluffy, golden beauties are packed with fresh strawberries, creating the perfect balance of sweetness and a hint of tartness in every bite. Imagine sinking your fork into these soft, pillowy pancakes with a burst of juicy strawberry in every mouthful. Trust me, you’re going to love these!
Why You’ll Love Strawberry Pancakes
This isn’t just any pancake recipe—it’s a game-changer. Whether you’re treating yourself to a cozy weekend breakfast or serving them up for a special brunch, these Strawberry Pancakes will never disappoint. Here’s why this recipe should be at the top of your list:
Versatile: Perfect for lazy Sunday mornings or when you want to impress your guests. A batch of these pancakes can turn any regular breakfast into something special.
Budget-Friendly: All you need are a few simple ingredients that you probably already have in your kitchen. No expensive or hard-to-find ingredients—just good, honest comfort food.
Quick and Easy: You’ll have a stack of pancakes ready in no time. Whether you’re a beginner in the kitchen or an expert, this recipe is straightforward and forgiving.
Customizable: You can switch up the fruit, swap in chocolate chips, or add a drizzle of syrup or whipped cream to really make it your own.
Crowd-Pleasing: These pancakes are always a hit! Kids and adults alike can’t resist a soft, strawberry-filled pancake.
Ingredients in Strawberry Pancakes
Here’s the magic behind these pancakes—just a few basic ingredients come together to create something irresistibly delicious. Let’s break it down:
Flour: The base of our pancakes. It gives them that perfect fluffy texture.
Baking Powder: Helps our pancakes rise and stay light and airy.
Sugar: A little sweetness goes a long way.
Salt: Just a pinch to balance out all the flavors.
Milk: Provides moisture and makes the batter nice and smooth.
Eggs: They help bind everything together and create that perfect pancake structure.
Butter: Adds richness and makes the pancakes golden brown.
Vanilla Extract: A dash of vanilla brings all the flavors to life.
Fresh Strawberries: These juicy, vibrant berries are the star of the show! They add sweetness and a pop of color.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this pancake perfection:
Preheat Your Pan: Start by preheating your griddle or pan over medium heat. If you’re using a non-stick pan, you don’t need much oil or butter, but a little bit won’t hurt to keep things from sticking.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt. This step ensures that the dry ingredients are evenly distributed, helping to create fluffy pancakes.
Mix Wet Ingredients: In a separate bowl, whisk together milk, eggs, and vanilla extract until smooth. Then, melt the butter and add it to the wet mixture. This will give your pancakes a rich flavor and smooth texture.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The key to fluffy pancakes is not overmixing—it’s okay if the batter is a little lumpy!
Add the Strawberries: Fold in the fresh strawberries gently. You want to make sure they’re evenly distributed without crushing them.
Cook to Perfection: Lightly grease the pan with butter or oil, and pour a scoop of batter onto the hot pan. Cook until small bubbles appear on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
Serve and Enjoy: Stack those pancakes high on a plate, drizzle with maple syrup, and maybe add a few extra strawberry slices on top for good measure. Enjoy the cozy, sweet goodness!
How to Serve Strawberry Pancakes
These pancakes are great on their own, but if you want to elevate your breakfast, here are a few serving suggestions to make them even more special:
Fresh Berries: Add a handful of extra fresh strawberries, blueberries, or raspberries for a fresh and vibrant touch.
Whipped Cream: A dollop of whipped cream will turn these pancakes into a truly indulgent breakfast.
Maple Syrup: Pour on some good ol’ maple syrup to enhance the sweetness of the pancakes.
Greek Yogurt: A scoop of tangy Greek yogurt on the side can balance out the sweetness and add some creaminess.
Nuts or Seeds: Toasted almonds, walnuts, or chia seeds can give your pancakes a crunchy texture and a boost of protein.
Presentation matters too! Arrange your pancakes in a stack, drizzle with syrup, and sprinkle with powdered sugar or fresh herbs for that extra touch of elegance.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: If you’re short on time, prep the dry ingredients the night before and store them in an airtight container. That way, you can quickly make pancakes in the morning!
Spice It Up: For a fun twist, try adding cinnamon or nutmeg to the dry ingredients.
Dietary Adjustments: Need a dairy-free option? Use almond or oat milk, and swap the butter for a plant-based version.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the toaster or on a pan.
Double the Batch: If you have a crowd to feed, double the recipe. Leftover pancakes make for a great snack later in the day.
FAQ Section
Q1: Can I use frozen strawberries instead of fresh?
A1: Absolutely! Frozen strawberries work just as well. Just thaw and chop them before adding to the batter.
Q2: Can I make these pancakes ahead of time?
A2: Yes, you can. Prepare the batter the night before and store it in the fridge. In the morning, just cook up the pancakes fresh!
Q3: How do I store leftover pancakes?
A3: Store them in an airtight container in the fridge for up to 3 days. Reheat in the toaster or on a pan.
Q4: Can I freeze these pancakes?
A4: Yes! Let them cool, then freeze in an airtight container or ziplock bag. When you’re ready, just pop them in the toaster.
Q5: How can I make these pancakes vegan?
A5: Use plant-based milk (like almond milk) and swap out the eggs for a flax egg or chia egg.
Q6: What’s the best way to reheat pancakes?
A6: Reheat in the toaster for a crispy finish or on a pan to warm them up.
Q7: Can I use a different fruit instead of strawberries?
A7: Definitely! Blueberries, bananas, or even peaches are great options.
Q8: What if the pancake batter is too thick?
A8: If the batter is too thick, just add a little more milk to reach the desired consistency.
Q9: Can I make these pancakes gluten-free?
A9: Yes, just use a gluten-free flour blend in place of regular flour.
Q10: Can I add chocolate chips to the batter?
A10: Yes, chocolate chips make a great addition to these pancakes for a sweet twist!
Conclusion
These Strawberry Pancakes are more than just a breakfast—they’re a moment to savor. Whether you’re enjoying them with family or treating yourself to something special, these pancakes are bound to become a new favorite. So, what are you waiting for? Grab your ingredients and let’s make some pancake magic happen!
Print
Strawberry Pancakes
- Prep Time: 5
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 4 pancakes 1x
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: American
Description
These easy strawberry pancakes are perfect for baby-led weaning and the whole family! Made with mashed banana, strawberries, egg, and flour, they’re quick to prepare and delicious for little ones to enjoy
Ingredients
- 1 ripe banana, mashed
- 5 strawberries, mashed
- 1 egg
- 1/2 cup flour
- Butter, for greasing
Instructions
- Mash the banana and strawberries together.
- Add the egg and flour to the fruit mixture, and combine well.
- Grease a pan with butter and heat to medium.
- Once the pan is hot, add 2 spoonfuls of the pancake mixture per pancake.
- Wait until air bubbles appear, then flip the pancakes and cook for another minute.
- Serve and enjoy!
Notes
- Suitable for baby-led weaning from 6 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 85 kcal
- Sugar: 6g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg