Why settle for syrup when you can have real strawberries inside the pancake? Chopped fresh strawberries folded into a standard pancake batter of flour, baking powder, salt, sugar, milk, egg, and melted butter. Cooked on a griddle until golden on both sides. Served with strawberry jam instead of maple syrup.
The berries in the batter soften as the pancake cooks and leave warm, jammy pockets throughout. The strawberry jam on top doubles down on the berry flavour. It is a pancake that tastes like a strawberry, not a pancake with strawberry decoration. These disappear off the plate faster than the plain version ever did.
Tips for Making Strawberry Pancakes
Fold the strawberries in last
Chop one cup of fresh strawberries into small pieces. Fold them into the finished batter with a spatula. Do not stir vigorously or the berries will break apart and turn the batter pink.
Small pieces cook through faster. Large chunks stay cold in the centre of the pancake.
Cook on medium heat
A quarter cup of batter per pancake on a lightly oiled griddle. Wait for bubbles to form on the surface before flipping.
The strawberries make the batter wetter than a standard pancake. Give each pancake an extra thirty seconds per side to ensure the centre is cooked through.
Strawberry Pancakes
- Total Time: 20 minutes
- Yield: 2 servings
Description
These strawberry pancakes are a quick and easy breakfast treat, featuring fresh strawberries and a hint of strawberry jam for added sweetness.
Ingredients
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh strawberries, chopped
- 2 tablespoons strawberry jam
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Fold in the chopped strawberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot with strawberry jam.
Notes
For a richer flavor, you can substitute whole milk for non-fat milk. These pancakes are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or on a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 12
- Carbohydrates: 50
- Fiber: 2
- Protein: 8
- Cholesterol: 70
Find it online: https://honestcooking.com/strawberry-pancakes-recipe/
Frequently Asked Questions
Can I use frozen strawberries?
Thaw and drain them first. Frozen berries release a lot of liquid, which thins the batter. Pat them dry before folding in.
What kind of jam works best?
Any strawberry jam or preserves. Homemade is less sweet than store-bought. Warm the jam slightly in the microwave so it pours easily over the pancakes.
Can I make the batter ahead?
Mix the dry and wet ingredients separately the night before. Combine in the morning and fold in the strawberries right before cooking.
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Deena these are SO GOOD, i did the jam instead of syrup like you said