Fresh Strawberry Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
1/4 teaspoon baking soda
03 -
4 teaspoons baking powder
04 -
3 tablespoons sugar
05 -
2 cups leveled all-purpose flour
→ Wet Ingredients
06 -
4 tablespoons melted butter, allow to cool slightly
07 -
1 teaspoon vanilla
08 -
1 egg, brought to room temperature
09 -
1 3/4 cups of milk
→ Mix-ins & Cooking
10 -
Cooking oil or nonstick spray for greasing the skillet
11 -
1 1/4 cups diced strawberries, stems removed
# Instructions:
01 -
In a big mixing bowl, stir together the salt, flour, sugar, baking powder, and baking soda until evenly combined.
02 -
In a smaller bowl, mix the milk, vanilla, and egg. Gently add the cooled melted butter and stir until smooth.
03 -
Pour the wet mix into the dry bowl. Stir just until blended. Don’t overmix. Carefully fold in the strawberry pieces.
04 -
Preheat a pan over low-medium heat for 5 minutes. Lightly grease with cooking spray or a small amount of oil.
05 -
Pour about 1/3 cup of the batter for each pancake. Wait until bubbles form and burst, then flip. Cook the other side for another minute or two, until golden-brown.
06 -
Serve right away. Add your favorite toppings like extra strawberries, butter, syrup, or a dollop of whipped cream.
# Notes:
01 -
Frozen strawberries are fine—thaw and drain them before using.
02 -
You can refrigerate the batter for up to a day.
03 -
To make it dairy-free, swap non-dairy milk and use oil instead of butter.
04 -
For gluten-free, use a one-to-one flour substitute.