Easy Homemade Strawberry Pancakes Recipe

Introduction

These easy homemade strawberry pancakes are fluffy, sweet, and bursting with fresh fruit in every bite. Perfect for a weekend breakfast, they combine simple ingredients with juicy strawberries for a delightful start to your day.

Ingredients

• 1½ cups all-purpose flour (spooned and leveled)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1¼ cups almond milk (plus more as needed; any milk will work)
• 1 large egg
• 3 tablespoons unsalted butter (melted and cooled slightly, or a neutral oil, plus more for the pan)
• 1½ cups strawberries (sliced, more if needed)
• Maple syrup (for serving)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Step 2: In a medium bowl, whisk the milk, egg, and melted butter or oil until combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. A few lumps are okay. Fold in half of the sliced strawberries. If the batter feels too thick, add milk 1 tablespoon at a time to loosen it slightly.
4. Step 4: Heat a nonstick skillet over medium-low heat and lightly brush with butter or oil. Using a ⅓ cup scoop, pour batter onto the skillet. Cook each pancake for 1 to 2 minutes per side, until puffed, golden, and cooked through. Reduce heat as needed to prevent burning while ensuring the center cooks fully.
5. Step 5: Serve the pancakes warm topped with remaining strawberries, butter, and maple syrup.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• Substitute almond milk with any milk of your choice.
• For extra fluffiness, separate the egg, whip the white to soft peaks, and fold it into the batter gently.
• Add a teaspoon of vanilla extract to the wet ingredients for a subtle aroma.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat pancakes gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper for up to 1 month and reheat in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain frozen strawberries well before folding them into the batter to avoid excess moisture, which can affect pancake texture.

How do I prevent pancakes from sticking to the pan?

Ensure your pan is properly heated over medium-low heat and lightly greased with butter or oil before adding the batter. Using a nonstick skillet also helps significantly.

Easy Homemade Strawberry Pancakes Recipe

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★★★★★

4.8 from 63 reviews

• Author: Isabella
• Total Time: 22 minutes
• Yield: 8 pancakes (about 4 servings) 1x
• Diet: Vegetarian

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Description

Delight in these Easy Homemade Strawberry Pancakes, a fluffy and fruity breakfast treat perfect for any morning. Packed with fresh strawberries and a tender batter made from scratch, these pancakes are quick to prepare and deliciously satisfying when drizzled with maple syrup.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups all-purpose flour (spooned and leveled)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1¼ cups almond milk (plus more as needed; any milk will work)
• 1 large egg
• 3 tablespoons unsalted butter (melted and cooled slightly, or a neutral oil, plus more for the pan)

Additional Ingredients

• 1½ cups strawberries (sliced, more if needed)
• Maple syrup (for serving)

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
2. Combine Wet Ingredients: In a medium bowl, whisk the almond milk, egg, and melted butter or neutral oil together until smooth.
3. Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined, allowing a few lumps to remain. Fold in half of the sliced strawberries. If the batter feels too thick, thin it by adding almond milk one tablespoon at a time.
4. Heat the Skillet: Place a nonstick skillet over medium-low heat and lightly brush with butter or oil to prevent sticking.
5. Cook Pancakes: Using a ⅓ cup scoop, pour the batter onto the skillet. Cook each pancake for 1 to 2 minutes per side until puffed, golden brown, and cooked through. Adjust heat to low if the outsides brown too quickly before the middle is fully cooked.
6. Serve: Serve pancakes hot with remaining sliced strawberries, a pat of butter, and a generous drizzle of maple syrup.

Notes

• Use neutral oil instead of butter for a dairy-free variation.
• If your batter is too thick, adjust the consistency by adding milk a tablespoon at a time for fluffier pancakes.
• Fresh strawberries can be substituted with frozen but thawed strawberries if fresh are unavailable.
• Keep pancakes warm in a low oven if making large batches.
• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: strawberry pancakes, homemade pancakes, breakfast, fluffy pancakes, easy pancake recipe, fresh strawberries