Strawberry Pancakes
Perfect for a sweet (Valentines) breakfast or brunch! With fresh strawberries folded into the batter and topped with syrup, whipped cream, or more berries. Warm, delicious, and easy to make; your new favorite morning treat!
Ingredients
- 2 cups all-purpose flour
- 1 cup diced strawberries
- 1 cup whole milk
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp melted butter
- 1/2 cup granulated sugar. (8 tbsp)
- 1/2 tsp salt
Instructions
- In a mixing bowl, whisk together the all-purpose flour, salt, baking soda, granulated sugar, and baking powder until the dry ingredients are evenly combined.
- In another bowl, toss the diced strawberries with the remaining 5 tablespoons of granulated sugar. Allow them to rest for a few minutes to draw out their juices.
- Pour the melted butter and eggs into the dry ingredients and mix until fully incorporated. Slowly add the whole milk while stirring constantly, until the batter is smooth and lump-free.
- Carefully fold the strawberry mixture into the pancake batter.
- Preheat a skillet or griddle over medium heat. Once heated, pour about 1/3 cup of pancake batter onto the surface for each pancake.
- Cook until bubbles appear on the surface of the pancake, then flip and cook for an additional minute or until golden brown. Continue with the remaining batter, adjusting the heat as needed to avoid burning.
- Serve the strawberry pancakes warm, topped with your favorite garnishes like whipped cream, maple syrup, or extra diced strawberries.
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