Strawberry Pancakes Recipe
Make Strawberry Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Strawberries & Mix-ins
For Cooking & Serving
Method
Batter
- 1
Combine dry ingredients
In a large mixing 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.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk 1.25 cups milk with 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth and slightly frothy.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula until just combined. The batter should be slightly lumpy — do not overmix or pancakes can become tough.
Strawberries & Mix-ins
- 4
Prepare strawberries
Hull and slice fresh strawberries into approximately 1/4-inch slices. Measure 1 cup sliced strawberries for folding into the batter and reserve 1/2 cup for topping if desired.
- 5
Fold strawberries into batter
Gently fold the 1 cup of sliced strawberries into the pancake batter, distributing them evenly. If you prefer strawberry pockets rather than pieces throughout, skip folding and instead add slices directly to pancakes on the skillet (see cooking step).
Cooking & Serving
- 6
Preheat skillet
Place a large nonstick skillet or griddle over medium heat and allow it to preheat for 3–4 minutes. Test heat by flicking a few drops of water — they should sizzle and evaporate. Lightly brush the skillet with 1 tsp vegetable oil or add 1 tsp unsalted butter and swirl to coat.
- 7
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the heated skillet, leaving plenty of space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. If you did not fold strawberries into the batter, place 3–4 sliced strawberries onto each pancake now. Flip and cook the second side until golden brown, 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, re-oiling the skillet lightly between batches.
- 8
Keep warm
If making a large batch, keep finished pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish cooking the rest.
- 9
Serve
Stack pancakes on plates, top with reserved sliced strawberries, drizzle with about 1/2 cup maple syrup divided among servings, and dust with 1 tbsp powdered sugar if desired. Serve immediately.