Strawberry Pancakes: The Ultimate Guide to this Delightful Treat
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Delicious and fluffy strawberry pancakes perfect for breakfast or brunch.
- Author: Nicole Grace
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
- 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 unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- Butter or oil for cooking
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
- Gently fold in the sliced strawberries.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup, additional strawberries, or whipped cream.
Notes
- For a richer flavor, substitute half of the all-purpose flour with whole wheat flour.
- Add a pinch of cinnamon to the batter for an extra layer of warmth and spice.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg