Strawberry Pancakes
Okay, so I’ve been making these strawberry pancakes basically a lot last summer and I’m yet again a little obsessed? Strawberry pancakes just hit different on a Sunday morning, and the fresh strawberries mixed right into the batter make them taste like summer even when it’s freezing outside.
Also they’re super simple to make – you probably have most of the ingredients in your pantry already, and the whole thing takes about 20 minutes from start to finish, which is perfect for lazy mornings when you want something special but don’t want to spend forever in the kitchen.
They also make such a cute Valentine’s Day breakfast or brunch for a loved one, or surprising the kiddos with a special pink-colored breakfast, these pancakes are always a hit.
Ingredients
You need these things to make 5 pancakes:
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries (fresh is best!)
- ½ cup granulated sugar (that’s 8 tablespoons)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon baking powder
- 1 tablespoon melted butter
Your butter needs to be melted but not too hot. If its super hot it might cook the eggs when you mix it.
How to Do It
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Makes: 5 pancakes
Step 1: Mix Your Dry Ingredients
Get a bowl. Put in the flour, 3 tablespoons of sugar, salt, baking soda, and baking powder. Mix it all up good until its all the same.
I use a whisk because spoons are harder to use and the whisk gets the lumps out.
Step 2: Prepare the Strawberries
You need another bowl for this. Put the strawberries in with 5 tablespoons of sugar. That’s all the sugar you have left. Let it sit there for a bit while you do other stuff.
Sugar makes the strawberry juice come out and it gets all sweet and syrupy. Its so cool!
Step 3: Combine Wet and Dry Ingredients
The melted butter goes in the bowl with the dry stuff now. Eggs too. Mix it up until it looks good. Pour the milk in slow and keep mixing. You want it smooth with no bumps.
But don’t mix too much! A few little lumps are okay and better than hard pancakes.
Step 4: Add the Strawberries
Now put the strawberries in the batter. All the juice too! Be gentle so the strawberry pieces don’t get smashed up.
Step 5: Heat Up Your Pan
Turn your pan on to medium heat. Wait for it to get hot, this part is important! Put a little water on it to test. Does it sizzle? Then its ready.
Pour about 1/3 cup of batter on the pan for each pancake when its hot. I make 2 or 3 at once depending how big my pan is.
Step 6: Cook the Pancakes
Look for bubbles on top of the pancakes. That takes like 2 minutes or something. Flip them when you see bubbles! Cook for another minute until they’re brown and pretty.
Do this with all the batter you have left. Too brown? Turn the heat down. Not brown enough? Make it hotter.
Step 7: Serve and Enjoy!
Put them on a plate while they’re still warm. Add whatever you like on top. Maple syrup is my favorite. Whipped cream is good too. More strawberries on top? Yes! Sometimes I put all of them on because I can.
Strawberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- ½ cup granulated sugar 8 tbsp
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- 1 tsp baking powder
- 1 tbsp melted butter.
Instructions
- In a mixing bowl, combine the all-purpose flour, 3 tbsp of granulated sugar, salt, baking soda, and baking powder. Mix well until all the dry ingredients are evenly incorporated.
- In a separate bowl, mix the diced strawberries with the remaining granulated sugar (5tbsp) to release their juices. Set aside for a few minutes.
- Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain.
- Gently fold in the strawberry mixture into the pancake batter.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, ladle approximately 1/3 cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve the Strawberry Pancakes warm with your favourite toppings such as maple syrup, whipped cream, or additional diced strawberries.
