Strawberry Pancakes for Kids
Easy and delicious strawberry pancakes perfect for a fun and sweet breakfast with your kids.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 Non-stick skillet or griddle
- 1 spatula
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter
Add-ins
- 1 cup fresh strawberries chopped
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, beat the egg and mix in the milk and melted butter. Stir until well blended.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in the chopped strawberries carefully to distribute them evenly.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Continue with the remaining batter, adjusting the heat as necessary to ensure even cooking.
Serving
- Serve the pancakes warm with butter, syrup, or your choice of toppings.
Storage
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat before serving.
Notes
Pro Tips: Let the batter rest for fluffier pancakes. Use fresh strawberries for the best taste. Ingredient Substitutions: Substitute almond milk for dairy-free pancakes. How to Serve: Pair with fresh fruit or yogurt. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare batter the night before and refrigerate.