Description
Fluffy pancakes topped with fresh strawberries and banana slices, perfect for a delightful breakfast treat.
Ingredients
Units
Scale
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and sliced
- 1 banana, sliced
- Maple syrup, for serving
Instructions
- In a small bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together the milk, melted butter (or oil), egg, and vanilla extract until well combined.
- Add the dry ingredients to the milk mixture; whisk until just combined and the batter is smooth. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. 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 and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook until the other side is golden brown, about 2 minutes more. Repeat with remaining batter.
- Top the pancakes with sliced strawberries and banana. Serve with maple syrup.
Notes
For a richer flavor, use melted butter instead of oil. You can prepare the batter ahead of time and refrigerate it overnight. Serve the pancakes warm for the best taste. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 8
- Cholesterol: 70