Easy Strawberry Pancakes
These easy strawberry pancakes are perfect for a quick and delicious morning breakfast, combining the sweetness of fresh strawberries with fluffy, warm pancakes.
Equipment
- 1 non-stick skillet
- 1 mixing bowl large
- 1 spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Fruits
- 1 cup fresh strawberries chopped
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, egg, and melted butter. Stir until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
Cooking
- Preheat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface.
- Carefully flip the pancakes and cook for another 2 minutes or until golden brown.
Serving
- Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or additional strawberries.
Storage
- Allow pancakes to cool completely before storing in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Notes
Pro Tips: Use fresh strawberries for the best flavor. Let the batter rest to ensure fluffy pancakes. Ingredient Substitutions: Use almond milk for a dairy-free option. How to Serve: Top with whipped cream or syrup. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare batter the night before and store in the fridge.