Fluffy Strawberry Pancakes

Overview

Total Cook Time: 30 mins
Prep Time: 10 mins
Cook Time: 20 mins
Recipe Servings: 2
Difficulty Level: Medium

Ingredients

For the Pancake Batter:

• 200 grams all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 250 ml whole milk
• 50 grams unsalted butter, melted
• 1 teaspoon vanilla extract
• 150 grams fresh strawberries, diced

For the Strawberry Topping:

• 200 grams fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice (optional)

For Serving:

• Whipped cream (optional)
• Maple syrup or honey

Instructions

Prepare the Strawberry Topping

1. In a small bowl, combine the sliced strawberries with sugar and lemon juice (optional). Let it sit for 10-15 minutes to allow the strawberries to release their juices and create a syrupy topping.

Make the Pancake Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
3. Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
4. Gently fold in the diced fresh strawberries.

Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
2. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface of the pancake, then flip and cook for another 2-3 minutes, until golden brown on both sides.
3. Repeat with the remaining batter, ensuring the pancakes don’t overlap in the pan.

Assemble and Serve

1. Stack the pancakes on a serving plate.
2. Top with the macerated strawberries, a dollop of whipped cream, and a drizzle of maple syrup or honey.
3. Serve immediately and enjoy the fresh, fruity, and fluffy goodness of these Strawberry Pancakes!