Description

Strawberry pancakes are a deliciously fluffy breakfast delight, combining tender pancake layers and juicy strawberries for a sweet start to your day. Perfect for special occasions or lazy weekends, this easy recipe promises to impress with vibrant flavors and appealing presentation. Serve warm with maple syrup or whipped cream for a breakfast experience that feels like a treat!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
3/4 cup whole milk (or almond/oat milk)
1 large egg
2 tbsp melted butter
1 cup fresh strawberries, chopped

Instructions

In a bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat the milk and egg together before stirring in melted butter.
Pour wet ingredients into dry ingredients and mix until just combined; a few lumps are okay.
Gently fold in chopped strawberries.
Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface (about 3 minutes), then flip and cook for an additional 2-3 minutes.
Serve warm with syrup or whipped cream.

Nutrition

Serving Size: 1 pancake (85g)
Calories: 180
Sugar: 8g
Sodium: 210mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Keywords: - Substitute strawberries with blueberries or bananas for a twist.- Add vanilla extract or cinnamon for extra flavor.- Store leftovers in an airtight container in the fridge for up to three days.