Strawberry pancakes from scratch
These easy homemade pancakes are light, fluffy, and bursting with fruity flavor. They’re perfect for a lazy weekend brunch, a cheerful breakfast-for-dinner night, or even a cozy morning celebration.
Servings: 5 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup diced strawberries
- 1/2 cup granulated sugar (8 tablespoons)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 tbsp melted butter
Instructions
- In a bowl, mix your strawberries with 5 tablespoons of sugar. Set aside for 10 - 15 minutes.
- Sift the flour, baking powder, and baking soda into a mixing bowl. Add the remaining granulated sugar (3 tablespoons) and salt. Mix well with a whisk until all the dry ingredients are evenly incorporated.
- Add the melted butter and eggs to the dry ingredients and mix until well combined. Gradually pour in the whole milk while stirring the batter. Mix until smooth and no lumps remain, but no longer than that to keep the batter light. Gently fold in the strawberry mixture into the pancake batter and let it rest for about 10 minutes.
- Heat a skillet or griddle over medium heat. A drop of water should sizzle and evaporate quickly when the skillet is ready. Use a paper towel to spread a thin layer of butter or oil on the skillet after it’s heated.
- Once the skillet is hot, ladle approximately 1/3 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
Notes
Serve your pancakes warm with your favorite toppings such as maple syrup, whipped cream, or additional diced strawberries. You can also add other fruit like blueberries or bananas. Mint and yogurt are both also great additions.