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Breakfast Strawberry Pancakes

Fluffy Breakfast Strawberry Pancakes for Sweet Mornings

These Breakfast Strawberry Pancakes are a delightful twist on a classic, combining fluffy texture with the sweetness of fresh strawberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour
  • 2 tablespoons Granulated Sugar Can be replaced with honey or maple syrup
  • 1 tablespoon Baking Powder Ensure it’s fresh for best results
  • 1 pinch Salt Omit if on a low-sodium diet
  • 3 tablespoons Unsalted Butter Can be replaced with coconut oil
  • 1 cup Milk Use almond milk for a vegan option
  • 1 teaspoon Vanilla Extract Optional but recommended
  • 1 large Egg For vegan, replace with flaxseed meal mixed with water
  • 1 cup Fresh Strawberries Can use frozen strawberries if thawed
Optional Toppings
  • to taste Pure Maple Syrup Classic choice for pancakes
  • to taste Whipped Cream Perfect for special presentation
  • to taste Chocolate Chips Fold into batter for sweet variations

Equipment

  • Mixing Bowl
  • Whisk
  • spatula
  • skillet
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt. Set aside.
  2. Melt 3 tablespoons of unsalted butter and whisk in 1 cup of milk, 1 teaspoon of vanilla extract, and 1 large egg.
  3. Gently pour the wet mixture into the dry mixture and stir until just combined. Let batter rest for about 10 minutes.
  4. Dice 1 cup of fresh strawberries and fold them into the batter.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  6. Pour about 1/4 cup of batter onto the pan and cook until bubbles form on the surface, about 2-3 minutes.
  7. Flip each pancake and cook for another 2-3 minutes until golden brown. Keep warm in a low-temperature oven.
  8. Stack pancakes on plates and serve immediately with maple syrup, whipped cream, or as is.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, avoid overmixing the batter and ensure all ingredients are at room temperature for smoother batter.

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