Tender and fluffy, this pancake is filled with juicy, flavorful strawberries. You can’t go wrong with these strawberry pancakes on a special day or any day for that matter.
Here’s Why These Strawberry Pancakes Will Become Your New Favorite Food
Fruit is our favorite pancake topping. From blueberries to bananas to peaches, there are all kinds of fruits available. It’s a great way to add healthy, natural sugars to an otherwise unhealthy breakfast. But strawberries top the list of the best fruit toppings ever. Our standard pancake recipe needed improvement, so we decided to add diced strawberries to the batter. And the result was delicious! Light and fluffy, with tart and sweet strawberry bits in every bite. They look and taste festive, but they’re simple enough to add to your regular pancake rotation.
Although we doubt anything can replace real, fresh strawberries, frozen strawberries are good in a pinch, too. If you want to avoid adding too much liquid to the batter, thaw and drain the strawberries before slicing.
A Few Helpful Hints and Suggestions For Making Strawberry Pancakes
- Use an accurate flour measuring device. Take a dry measuring cup and spoon to remove the flour from its storage container. Use the apartment side of a spatula to evenly distribute the flour. Do not just take a spoonful of flour and use it.
- Fresh baking powder should be used. Baking powder will only keep for a few months at most. Put a small amount in some vinegar to see how it reacts. It should immediately begin to bubble violently.
- Wait for the melted butter to cool. If you add it to the batter as soon as you take it out of the microwave, the rest of the ingredients will be cooked.
Ingredients for Strawberry Pancakes:
For strawberry pancakes you will need:
- Wheat flour, all-purpose flour, or a mixture of both can be used as the flour. We have found that the combination of both makes the most delicious and fluffy pancakes.
- Always use freshly made baking powder for your baked goods. To obtain a light and airy texture, this leavening chemical must first be used to create tiny pockets of air.
- The formation of gluten in pancakes is slowed by sugar, which also provides sweetness.
- Adding a little brown sugar, which gets its color and flavor from molasses, makes a big difference.
- It’s no secret that our strawberry pancakes taste even better with the addition of cinnamon.
- To bring out the full flavor without overpowering it, we sprinkled them with kosher salt.
- We used whole milk for this recipe, but low-fat or skim milk works just as well.
- Eggs – we had large eggs on hand, but you can use any size you like. The pancakes will be airier and more stable with the use of eggs.
- You can use salted butter if you like, but you should then reduce the amount of salt in the recipe. The butter will make the pancakes more flavorful and softer.
- If possible, use real vanilla extract. However, imitation will do in a pinch.
- Strawberries are recommended for this dish and fresh strawberries at that. If you must use frozen strawberries, thaw them first and drain them so the batter does not get watered down.
Step-by-Step Instructions for Preparing Strawberry Pancakes
- Mix all the dry ingredients in a bowl of about medium size with a whisk.
- Add the milk, eggs, melted butter, and vanilla extract to a separate, larger bowl and whisk until well combined.
- Add the dry ingredients to the bowl with the liquid ingredients and whisk until fully incorporated. There will still be lumps!
- Let the batter rest for about ten to fifteen minutes.
- strawberries should be crushed and mixed with a quarter cup of flour. After the dough has rested for some time, carefully add the strawberry slices to the dough.
- Prepare a frying pan or griddle by heating it over medium heat. Pour the batter into the heated pan and cook for about four to five minutes before turning after the first side has turned a golden brown color.
Strawberry pancakes will keep for three to five days in the refrigerator if stored in an airtight container.
How to Freeze Pancakes
Place two or three pancakes in a stack on top of each other. Next, remove as much air as possible from each stack before covering it with aluminum foil and wrapping tightly. They can be stored in the freezer for up to three months.
Frequently Asked Questions (FAQ)
1. What is the secret to fluffy pancakes?
The key to very light and fluffy pancakes is to use freshly ground baking powder and a rather thick batter. The batter should clump together as it falls off the spoon. If the batter pours out easily, it is too thin and the pancakes will not be fluffy. Also, be careful not to overmix the ingredients! Stir just until the dry ingredients are combined. It’s normal for lumps of flour to form, so do not worry about it! If you mix the batter too much, the pancakes will be too tough.
2. Is there anything else we can use in place of the sugar in this recipe?
You can substitute granulated sugar for the brown sugar in this recipe, or just use all three tablespoons of granulated sugar. A sugar substitute has not yet been tried in this recipe.
3. Can I use flour that does not contain gluten?
Unfortunately, gluten-free flour has not been tried with this recipe. If you would like to try it yourself at home, we recommend purchasing a gluten-free baking mix that is a one-to-one substitute for all-purpose flour.