Description
Fluffy pancakes topped with fresh strawberries and banana slices, perfect for a delightful breakfast treat.
Ingredients
Units
Scale
- 1 cup (240 ml) all-purpose flour, spooned and leveled
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) milk
- 2 tbsp (30 ml) unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tsp 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