Description

Fluffy and flavorful strawberry pancakes made with fresh macerated strawberries, perfect for a delightful breakfast or brunch. This recipe guides you through creating light, tender pancakes packed with the natural sweetness of strawberries, topped with optional whipped cream and maple syrup for an irresistible treat.

Ingredients

Scale

Pancake Batter

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

Strawberries

1 pound fresh strawberries, hulled and sliced (reserve a few for garnish)
2 tablespoons granulated sugar (for macerating)

Optional Toppings

Whipped cream
Maple syrup

Instructions

Slice the strawberries: Hull and slice your strawberries about 1/4 inch thick to prepare them for maceration.
Macerate the strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Gently toss to coat evenly.
Let them sit: Cover the bowl and let the strawberries sit at room temperature for at least 30 minutes, stirring occasionally to release their juices and create a syrup.
Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tablespoon of sugar until well mixed.
Combine the wet ingredients: In a separate bowl, whisk together the milk, lightly beaten egg, melted butter, and vanilla extract until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula or whisk until just combined. Some lumps are fine; do not overmix to ensure fluffy pancakes.
Rest the batter (optional but recommended): Let the batter sit for 5-10 minutes to hydrate and improve texture.
Prepare the griddle or frying pan: Heat a lightly oiled griddle or frying pan over medium heat to ensure even cooking.
Pour the batter: Pour 1/4 cup of batter onto the hot griddle for each pancake.
Add the strawberries (optional): Gently press a few slices of the macerated strawberries into the top of each pancake after pouring the batter.
Cook the pancakes: Cook pancakes for 2-3 minutes on one side until golden and bubbles appear on the surface, then carefully flip and cook the other side for another 2-3 minutes until cooked through and golden brown.
Keep warm (optional): For multiple batches, keep cooked pancakes warm in a preheated oven at 200°F until serving.
Stack the pancakes: Arrange the pancakes in a stack on a serving plate for an appealing presentation.
Top with strawberries: Spoon the macerated strawberries along with their syrup over the pancake stack for added sweetness and flavor.
Add whipped cream (optional): Add a dollop of whipped cream on top if desired.
Drizzle with maple syrup (optional): Finish with a drizzle of maple syrup for extra indulgence.
Garnish (optional): Garnish with a few reserved fresh strawberry slices to enhance appearance and freshness.
Serve immediately: Serve the pancakes right away to enjoy their fluffy texture and fresh flavors.

Notes

Do not overmix the pancake batter; small lumps help keep pancakes light and fluffy.
Macerating the strawberries enhances their sweetness and juiciness, enriching the flavor of the pancakes.
Using whole milk contributes to a richer batter and better texture.
Resting the batter allows the flour to hydrate and the leavening agents to activate, resulting in better rise.
Keep cooked pancakes warm in a low oven while preparing the rest to serve all pancakes hot.
Optional toppings like whipped cream and maple syrup add extra indulgence but can be omitted for a lighter dish.
You can substitute butter with a neutral oil if preferred, but butter adds flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: Strawberry pancakes, fluffy pancakes, breakfast recipe, easy pancakes, fresh strawberries, macerated strawberries