Strawberry Pancakes Recipe

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, whisk together the milk, large egg, and vanilla extract until smooth. Melt the unsalted butter and let it cool slightly, then add it to the wet mixture and whisk until combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat the Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.

Cook the Pancakes

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Prepare Strawberries

While the pancakes are cooking, hull and slice the fresh strawberries. In a small bowl, combine the sliced strawberries with granulated sugar and lemon juice. Let it sit for about 10 minutes to allow the strawberries to macerate.

Serve the Pancakes

Stack the pancakes on a plate and top generously with the macerated strawberries. Serve warm with additional syrup if desired.