Strawberry Pancakes

These Strawberry Pancakes are fluffy and sweet with fresh strawberries, maple syrup, and whipped cream and will make any breakfast or brunch extra special.

Course Breakfast

Cuisine American

Keyword pancakes, Strawberry Pancakes

Prep Time 15

Cook Time 15

Servings

Calories 266kcal

Author Michele @ Flavor Mosaic

Equipment

1 Griddle or skillet
2 bowls
1 whisk
1 measuring cup for liquids
1 measuring cup for dry ingredients
measuring spoons

Ingredients

Dry Ingredients

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar

Wet Ingredients

3/4 cup milk
1 Tablespoon vinegar
2 Tablespoons melted butter
1 teaspoon vanilla
1 egg

Add-In Ingredients

1-1/2 cups chopped strawberries

Instructions

Make The Homemade Sour Milk. Stir the vinegar into the milk and let it sit for about 5 minutes.
Mix The Dry Ingredients.In a large bowl stir together all the dry ingredients. This includes flour, sugar, baking powder, baking soda, and salt. The amounts are listed above.
Mix The Wet Ingredients.In a separate bowl or large measuring cup, add in the wet ingredients, which include the milk/vinegar mixture, egg, melted butter, and vanilla.
Combine The Wet and Dry Ingredients.Pour the wet ingredients into the dry ingredients and whisk to remove most lumps and until you get a thick pancake batter.
Add Strawberries.Add 1 cup of chopped strawberries to the pancake batter.
Heat the skillet or griddle over medium heat.
Grease the griddle or skillet evenly with butter.
Add the batter. Drop 1/4 cup strawberry pancake batter on the hot griddle or skillet.
Cook for 1 minute or 2 until bubbles form and start to pop.
Turn and cook the strawberry pancakes on the other side for about one or two minutes.
Serve warm.

Nutrition