Strawberry Pancakes
Make your mornings super sweet with this recipe for Strawberry Pancakes—juicy berries in and among layers of soft and fluffy flapjacks.
Servings 10
Calories 136kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 tbsp unsalted butter melted, plus more for greasing the pan
- 1 1/4 cups milk
- 2 tsp 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 non-stick 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
Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 78mg | Potassium: 217mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 1mg