Instructions
Step 1: Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together egg, milk, vanilla, and melted butter.
- Pour wet ingredients into dry ingredients; mix until just combined. A few lumps are okay!
- Gently fold in chopped strawberries.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease.
- Pour 1/4 cup batter per pancake onto the hot surface.
- Cook 2-3 minutes per side, or until golden brown and cooked through.
- Repeat with remaining batter.
Step 3: Serve
- Stack pancakes. Top with sliced strawberries, whipped cream, and powdered sugar (optional).
- Drizzle with maple syrup (optional).
Cooking Notes
- Strawberry Prep: Use fresh, ripe strawberries. For extra juicy pancakes, toss strawberries with a little sugar for 10 minutes before adding to batter.
- Cooking Temp: Medium heat ensures even cooking. Adjust as needed.
- Lumps are Okay: Don’t overmix the batter! Overmixing makes tough pancakes.
Variations
Strawberry Banana Shortcake Pancakes
- Add 1/2 cup mashed banana to the batter for extra sweetness and moisture.
Chocolate Chip Strawberry Pancakes
- Stir in 1/2 cup mini chocolate chips along with the strawberries.
Strawberry Lemon Pancakes
- Add 1 tablespoon lemon zest to the batter for a bright, citrusy twist.
Frequently Asked Questions (FAQs)
Can I Use Frozen Strawberries?
Yes! Thaw and drain excess liquid before using.
Can I Make the Batter Ahead?
For the fluffiest pancakes, make the batter right before cooking. You can prep the wet and dry ingredients separately in advance.
How Do I Keep Pancakes Warm?
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven until ready to serve.
Can I Make These Gluten-Free?
Yes! Use a gluten-free flour blend that includes xanthan gum.
These Strawberry Shortcake Pancakes are a delightful way to upgrade your breakfast routine! Easy to make and bursting with fresh strawberry flavor, they’re sure to be a hit. Enjoy!
ADVERTISEMENT
