Start your day on a sweet note with these fluffy strawberry pancakes! Perfectly light and airy, they are studded with fresh strawberries, making them a delightful treat for breakfast or brunch. Drizzle with maple syrup or serve with whipped cream for an extra indulgence. This recipe is easy to follow, ensuring you can whip up a batch in no time and enjoy a deliciously satisfying meal that will impress your family and friends.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries, sliced
- Maple syrup for serving
- Whipped cream (optional)
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 10 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving (1 pancake) contains approximately 180 calories, 5g of protein, 8g of fat, 23g of carbohydrates, and 2g of fiber. This is based on using fresh strawberries and standard pancake ingredients.
Step-by-Step Cooking Process
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the sliced strawberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup and additional strawberries on top.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat or gluten-free flour for a healthier option. Almond milk or oat milk can replace regular milk for a dairy-free version.
Serving and Pairings
These strawberry pancakes pair beautifully with a dollop of whipped cream, a sprinkle of powdered sugar, or a side of crispy bacon for a savory touch. Fresh fruit on the side enhances the meal.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or toaster oven until warmed through. Pancakes can also be frozen for up to 2 months.
Cooking Mistakes
- Overmixing the batter can lead to tough pancakes.
- Not heating the skillet enough may result in uneven cooking.
- Using cold ingredients can prevent proper rising.
- Failing to grease the skillet may cause sticking.
- Skipping the resting time for the batter can affect texture.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Try adding vanilla extract for extra aroma.
- Adjust sugar based on the sweetness of the strawberries.
- Experiment with adding chocolate chips for a twist.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking.
What other fruits can I use?
You can substitute strawberries with blueberries, bananas, or raspberries for different flavors.
How do I make pancakes fluffier?
Ensure your baking powder is fresh and consider separating the egg and whipping the whites for added fluffiness.
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture in the batter.
What should I serve with strawberry pancakes?
They pair well with yogurt, syrup, or a fresh fruit salad on the side.
Conclusion
Strawberry pancakes are a delightful way to start your day. Their fluffy texture and sweet strawberry flavor make them a favorite among breakfast lovers. Easy to prepare and customizable, these pancakes are sure to please everyone at the table. Enjoy them fresh off the griddle for a perfect morning treat!
Strawberry Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries sliced
- Maple syrup for serving
- Whipped cream optional
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the sliced strawberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup and additional strawberries on top.
