Strawberry Pancakes
Fluffy Strawberry Pancakes are a delightful breakfast treat, perfect for special occasions or leisurely weekends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup fresh strawberries, pureed (plus extra for topping)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Puree the strawberries in a blender until smooth to make about 1 cup of strawberry puree.
- Mix dry ingredients: combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine wet ingredients: mix buttermilk, egg, melted butter, vanilla extract, and strawberry puree in another bowl.
- Combine wet and dry mixtures by pouring the wet ingredients into the dry ingredients and stir gently.
- Heat a non-stick skillet or griddle over medium heat and add butter or oil to prevent sticking.
- Cook pancakes by pouring about 1/4 cup of batter onto the skillet; cook until bubbly (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve stacked with fresh strawberry slices and drizzle with maple syrup or whipped cream if desired.
Notes
Let the batter rest for about 10 minutes for fluffier pancakes. Avoid over-mixing; a few lumps are okay.
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