Ah, strawberry pancakes! They hold a special place in my heart, and I can’t help but get excited every time I whip up a batch. I remember the first time I made them; it was a sunny Saturday morning, and the smell of sweet strawberries filled my kitchen. I couldn’t wait to dig in! There’s just something magical about fluffy pancakes bursting with fresh strawberries, all drizzled with warm maple syrup. Trust me, once you take that first bite, you’ll be hooked. They’re not only delicious but also super easy to make, perfect for a lazy weekend brunch or even a special breakfast for someone you love. You’ll want to keep this strawberry pancakes recipe close; it’s a true crowd-pleaser!
Ingredients List
- 1 cup all-purpose flour: This is the base of our pancake batter, providing the perfect fluffy texture.
- 2 tablespoons sugar: Just a touch of sweetness to enhance the flavor of the strawberries.
- 1 tablespoon baking powder: This is what makes your pancakes rise and turn light and airy.
- 1/2 teaspoon salt: A little salt helps to balance the sweetness and brings out the flavors.
- 1 cup milk: Use any milk you prefer; it’s the liquid that binds everything together. You can even go for almond milk for a dairy-free option!
- 1 large egg: This adds richness and helps the pancakes hold together nicely.
- 2 tablespoons melted butter: For that rich, buttery flavor that makes pancakes so irresistible.
- 1 cup fresh strawberries, sliced: The star of the show! Use ripe, juicy strawberries for the best flavor and a beautiful pop of color.
How to Prepare Strawberry Pancakes
Making these delicious strawberry pancakes is a breeze! Follow these simple steps, and you’ll have a stack of fluffy goodness in no time. I promise, it’s worth every minute!
Step-by-Step Instructions
- Start by gathering all your ingredients. You don’t want to get halfway through and realize you’re missing something!
- In a large mixing bowl, whisk together the 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure everything is well combined; this is the dry mixture that will give your pancakes that fluffy texture.
- In a separate bowl, combine the 1 cup milk, 1 large egg, and 2 tablespoons melted butter. Whisk until everything is blended and smooth. You want to make sure the egg is fully incorporated!
- Now, pour the wet ingredients into the dry ingredients. Gently stir them together until just combined. Don’t overmix—it’s okay if there are a few lumps. This keeps your pancakes light and airy!
- Carefully fold in the 1 cup sliced fresh strawberries. You want to distribute the strawberries without squishing them too much.
- Heat a skillet or griddle over medium heat, and lightly grease it with butter or cooking spray. Once it’s hot, pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until you see bubbles forming on the surface of the pancakes, about 2-3 minutes. This is your cue to flip! Cook for another 1-2 minutes until golden brown. Keep an eye on them so they don’t burn!
- Remove them from the skillet and serve warm, drizzled with syrup. I like to add a few extra strawberries on top for that gorgeous presentation!
And there you have it! Your strawberry pancakes are ready to be enjoyed. Don’t forget to savor every bite!
Why You’ll Love This Recipe
- Quick Preparation Time: You can whip these up in just 25 minutes—perfect for busy mornings or spontaneous brunches!
- Delicious Flavor: Fresh strawberries really shine in this recipe, adding natural sweetness and a burst of juicy goodness in every bite.
- Easy to Make: With simple ingredients and straightforward steps, even beginner cooks will feel like pros!
- Perfect for Breakfast or Brunch: These pancakes are a delightful way to start your day, and they’re sure to impress at any brunch gathering.
- Vegetarian-Friendly: This recipe is entirely vegetarian, making it a great option for everyone at the table!
Tips for Success
To achieve the perfect strawberry pancakes, here are my go-to tips! First, always use ripe, fresh strawberries; they’ll make a world of difference in flavor. If you can, slice them just before adding to the batter to keep them juicy and vibrant. Next, don’t overmix your batter! A few lumps are okay—overmixing can lead to tough pancakes, and we want them fluffy and light. Also, keep an eye on your skillet; if it’s too hot, the pancakes could burn before they’re cooked through. A medium heat is just right! And finally, if your pancakes are sticking, don’t be shy with that butter or cooking spray—grease is your friend here!
Variations
One of the best things about strawberry pancakes is how easy it is to switch things up! If you’re feeling adventurous, try adding blueberries or banana slices along with the strawberries for a delicious fruit medley. You could even mix in a teaspoon of cinnamon or vanilla extract for a warm, cozy flavor boost. If you want to make them a bit heartier, swap out half of the all-purpose flour for whole wheat flour. It adds a lovely nutty taste and a bit more fiber! Don’t hesitate to get creative—this pancake recipe is your canvas, so let your imagination run wild!
Storage & Reheating Instructions
If you have any leftover strawberry pancakes (which is rare, but hey, it happens!), you’ll want to store them properly to keep them delicious. Just let them cool completely, then layer them between sheets of parchment paper in an airtight container. They’ll keep well in the fridge for up to 3 days. If you’re looking to save them for later, you can freeze them! Just make sure to wrap each pancake tightly in plastic wrap or foil, then pop them in a freezer bag. They’ll be good for up to 2 months.
When you’re ready to enjoy them again, simply reheat in the toaster or on a skillet over low heat until warmed through. You could even pop them in the microwave for about 20-30 seconds, but I recommend the skillet to keep that lovely texture intact. Enjoy your pancakes warm and fluffy, just like the first time!
Nutritional Information
These delightful strawberry pancakes are not just tasty; they’re also relatively wholesome! Each pancake (about 4-5 inches) contains roughly 150 calories, making them a satisfying breakfast option. You’ll find about 5g of fat, with 2g of saturated fat, and 4g of protein to keep you full. They also pack in 24g of carbohydrates and 5g of sugar, thanks to those luscious strawberries. Remember, these values are estimates and can vary based on your specific ingredients, but they give you a good idea of what to expect. Enjoy every bite guilt-free!
FAQ Section
Can I make these pancakes ahead of time? Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking, as it may thicken overnight.
What can I use instead of fresh strawberries? If strawberries aren’t in season, feel free to use other fruits like blueberries or bananas. They work wonderfully in this recipe!
How do I make my pancakes fluffier? To achieve ultra-fluffy pancakes, make sure to not overmix the batter. A few lumps are perfectly fine! Also, letting the batter rest for about 5 minutes can help.
Can I add other ingredients to the batter? Yes! You can mix in chocolate chips, nuts, or even a sprinkle of cinnamon for added flavor. Get creative with your toppings too!
What can I serve with these pancakes? I love serving them with fresh whipped cream, a dusting of powdered sugar, or a drizzle of maple syrup. You can also top them with extra strawberries for a beautiful presentation!
Imprimer
Strawberry Pancakes: 7 Fluffy Delights You Must Try
- Temps Total: 25 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
Delicious strawberry pancakes made with fresh strawberries.
Ingrédients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries, sliced
Instructions
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Fold in sliced strawberries.
- Heat a skillet over medium heat and lightly grease.
- Pour batter onto skillet and cook until bubbles form, then flip.
- Cook until golden brown on both sides.
- Serve warm with syrup.
Notes
- Use ripe strawberries for best flavor.
- Adjust sugar based on strawberry sweetness.
- Can substitute almond milk for a dairy-free option.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Breakfast
- Méthode: Griddle
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 pancake
- Calories: 150
- Sucre: 5g
- De Sodium: 200mg
- La graisse: 5g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 30mg
Mots-clés: strawberry pancakes
