These gorgeous Strawberry Pancakes will make your mornings super sweet.
I was never a pancake fan as a kid. Sacrilege, I know. I found them dry and stodgy, and they felt like a lead weight in my stomach. Forget about spending my Saturdays outside playing; I had to wait for my pancake to digest! Blurgh. The only thing that helped was the half bottle of syrup I used to moisten them AND the fruit I would chop up and add to my plate. It’s a shame that my mother didn’t make the pancakes with the berries already in the mix.
Once I became a full-fledged adult with access to my own kitchen, I had to rectify this problem. I set about making pancakes that were moist enough without needing to be drowned in syrup, and I included strawberries early in the process. The result is this recipe for strawberry pancakes, and I have to say, I’m pretty proud of it.
Lift up a pancake, and what do you see? A strawberry! Cut into a pancake, and what do you see? That’s right, a strawberry! This is what I expect now whenever I go out for brunch and order fruit-flavored flapjacks. Luckily, if my local brunch places disappoint me, I have this recipe to rely upon!
Are Strawberry Pancakes Healthy?
Pancakes aren’t known for being healthy, though I can’t say they’re particularly bad for you. In fact, they’re kind of nutritionally flat, consisting mostly of flour, sugar, butter, and milk. They have a decent amount of calories and fat, if anything. All things considered, this recipe, like most other pancake recipes, is meant to be more of an occasional treat.
For added fiber, you can use whole-wheat flour, though be warned: This flour absorbs more liquid than all-purpose flour, so you may need to add more milk to thin out the batter. There’s also gluten-free flour that can replace the all-purpose flour at a 1:1 ratio. Those who are lactose intolerant can replace the butter with a plant-based alternative, a neutral-flavored oil, or even unsweetened applesauce (use the same amount as you would the butter). The milk can also be replaced with a plant-based alternative.
Of course, it also depends on how you serve your pancakes. It’s one thing to douse them in syrup and another to serve them with fresh fruit!
Pancakes: The Global Phenomenon
You might not realize it, but the humble pancake is a pretty incredible food. Pancakes date back centuries to the days of Ancient Greece and Rome, where griddle cakes were made with wheat flour, olive oil, and honey. The format of the simple pancake not only lasted the test of time but spread throughout the world, with cultures all over adopting some form of the pancake to their native cuisines, both in sweet and savory applications.
The French crêpe, the Russian blini, the Japanese okonomiyaki, and the Dutch pannenkoek are just a few examples of pancake-like foods that have become synonymous with the culture they represent. It’s pretty cool to think about!
How To Make Ahead And Store
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 2 days. Any longer, and the juices from the berries will turn your pancakes to mush. You can also freeze them by laying them out on a baking tray and putting them in the freezer until they’re solid. This way, you can store them in an airtight container or freezer-proof bag without them sticking to each other. They should last for up to 2 months. You can reheat them from frozen in the oven or microwave.
Serving Suggestions
I’m going to make suggestions that place your pancakes amid a smorgasbord of breakfast delights. You’ve been hustling in the kitchen all morning, so clearly, you need a Mimosa. Then, some protein in the form of Fried Eggs Done On A Sheet Pan. And, while you have the oven already on, why not cook up some Bacon in there as well?
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter melted, plus more for greasing the pan
- 1 1/4 cups milk
- 2 teaspoon pure vanilla extract
- 1 large egg
- 1 cup fresh strawberries diced
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl to create a smooth, dry mix.
- In a separate bowl, mix together the melted butter, milk, vanilla extract, and egg.
- Pour the wet ingredients into the dry mix and stir gently. Fold in the fresh strawberries. Make sure to distribute them evenly.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
- Serve with your choice of toppings. I recommend pure maple syrup or some Greek yogurt. You can also add fresh strawberries.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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