Name: Strawberry Pancakes: Fluffy and Fruity Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 1/4 cups whole milk; 1 large egg, lightly beaten; 3 tablespoons unsalted butter, melted, plus more for greasing the griddle; 1 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced (reserve a few for garnish); 2 tablespoons granulated sugar (for macerating); Whipped cream; Maple syrup

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 tablespoon granulated sugar

1 1/4 cups milk (whole milk preferred)

1 large egg, lightly beaten

3 tablespoons unsalted butter, melted, plus more for greasing the griddle

1 teaspoon vanilla extract

1 pound fresh strawberries, hulled and sliced (reserve a few for garnish)

2 tablespoons granulated sugar (for macerating the strawberries)

Optional: Whipped cream or maple syrup for serving

Instructions

Step 1: Hull and slice the strawberries about 1/4 inch thick.

Step 2: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and gently toss to coat evenly.

Step 3: Cover the bowl and let the strawberries sit at room temperature for 30 minutes to an hour, stirring occasionally.

Step 4: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tablespoon of granulated sugar.

Step 5: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.

Step 6: Pour the wet ingredients into the dry ingredients and gently fold until just combined; some lumps are okay—do not overmix.

Step 7: Let the batter rest for 5 to 10 minutes to allow the ingredients to meld.

Step 8: Heat a lightly greased griddle or frying pan over medium heat.

Step 9: Pour 1/4 cup of batter onto the griddle for each pancake.

Step 10: Optionally, press a few slices of the macerated strawberries onto the top of each pancake after pouring the batter.

Step 11: Cook for 2 to 3 minutes until golden brown, then gently flip and cook for another 2 to 3 minutes until cooked through.

Step 12: Keep cooked pancakes warm in a preheated 200°F oven if making a large batch.

Step 13: Stack the pancakes on a plate.

Step 14: Spoon the macerated strawberries and their syrup over the pancakes.

Step 15: Optionally, top with whipped cream.

Step 16: Optionally, drizzle with maple syrup.

Step 17: Garnish with a few reserved fresh strawberry slices.

Step 18: Serve immediately and enjoy your fluffy strawberry pancakes!

Tips & Variations

Use whole milk for richer flavor, but you can substitute with any milk or plant-based alternative.

For extra fluffy pancakes, don’t overmix the batter; a few lumps are fine.

Letting the batter rest improves texture and rise.

Try adding a pinch of cinnamon or lemon zest to the batter for a flavor twist.

Swap out strawberries for blueberries or mixed berries if preferred.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh for the best rise and texture, but you can prepare it up to an hour before cooking. Just give it a gentle stir before using.

How do I keep pancakes fluffy and warm while making a large batch?

Keep cooked pancakes warm by placing them on a baking sheet in a 200°F oven. This prevents them from drying out and allows you to serve them all at once.