Indulging in a plate of strawberry pancakes is one of life’s simplest pleasures. These delightful pancakes are not only visually appealing with their vibrant red strawberries, but they are also incredibly fluffy and packed with flavor. The use of fresh strawberries elevates this classic breakfast dish, transforming it into a seasonal treat that’s perfect for warm summer mornings.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
Maple syrup (optional)
Homemade strawberry sauce (optional)
Whipped cream (optional)
Powdered sugar (optional)
Instructions
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the wet ingredients: buttermilk, egg, melted butter, and vanilla extract. Mix until smooth.
Pour the wet mixture into the dry ingredients, stirring gently until just combined.
Gently fold in the sliced fresh strawberries.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as necessary.
