Fresh Strawberry Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all purpose flour, spooned and leveled
02 -
3 tablespoons sugar
03 -
4 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 3/4 cups milk
07 -
1 egg, room temperature
08 -
1 teaspoon vanilla
09 -
4 tablespoons unsalted butter, melted and slightly cooled
→ Mix-ins & Cooking
10 -
1 1/4 cups strawberries, hulled and diced
11 -
Cooking spray or canola oil for griddle
# Instructions:
01 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
02 -
In a medium bowl, whisk together milk, egg, and vanilla extract. Slowly whisk in melted butter until combined.
03 -
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. Fold in chopped strawberries.
04 -
Heat skillet on medium-low for 5 minutes. Spray with cooking spray or brush with oil.
05 -
Pour 1/3 cup batter per pancake. Cook until edges dry and bubbles burst, then flip and cook 1-2 minutes more until golden.
06 -
Serve warm with butter, maple syrup, extra strawberries, or whipped cream.
# Notes:
01 -
Can use frozen strawberries - thaw and drain first
02 -
Batter can be made ahead and refrigerated up to 24 hours
03 -
Can be made dairy-free using non-dairy milk and oil instead of butter
04 -
Gluten-free version works with 1:1 flour substitutes