Pancakes Recipe

Prepare dry ingredients

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly combined.

Mix wet ingredients

In a separate medium bowl, beat 1 large egg lightly. Add 1 1/4 cups whole milk, 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract; whisk to combine.

Combine and rest

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Small lumps are okay—do not overmix. Let the batter rest 5 to 10 minutes while you preheat the griddle.

Cook pancakes

Heat a nonstick griddle or skillet over medium heat until hot; brush with a thin layer of butter or neutral oil. For each pancake, pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges set, about 2 to 3 minutes. Flip and cook until golden and cooked through, another 1 to 2 minutes. Transfer to a warm plate and keep loosely covered while you cook the remaining pancakes. You should get about 8 to 10 pancakes depending on size.

Macéred strawberries

While the batter rests or while pancakes cook, place 2 cups quartered strawberries in a bowl. Sprinkle with 1 tbsp granulated sugar and 1 tsp fresh lemon juice. Toss gently and let sit 10 minutes so the berries release juices and become slightly sauced.

Whipped cream

Chill a mixing bowl and beaters briefly if possible. Pour 3/4 cup heavy cream into the bowl with 1 1/2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip until medium-stiff peaks form (do not overwhip). Transfer to a piping bag or serving bowl.

Warm caramel (optional)

If your caramel sauce is thick or chilled, warm it gently in a small saucepan over low heat or microwave in 10–15 second bursts until pourable but not boiling. Stir to smooth.

Assemble pancakes

Stack pancakes (2–3 per serving) on plates. Spoon a generous handful of macéred strawberries and their juices over the pancakes. Drizzle with warm soft caramel sauce to taste. Add a dollop or piped swirl of whipped cream beside or atop the stack.

Finish with meringue

Sprinkle 3/4 cup crushed meringue evenly over the assembled pancakes for crunch and a sweet, airy texture. If desired, add a final small drizzle of caramel and an extra few strawberries for garnish.

Serve

Serve immediately so pancakes are warm and whipped cream and meringue provide contrasting textures.