Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake batter
Strawberry berry syrup
To finish
Method
Pancake batter
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Combine wet ingredients
In a separate bowl or large measuring cup whisk the milk, egg, melted butter, and vanilla extract until smooth and slightly frothy.
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small lumps are OK — do not overmix. Let the batter rest for 5–10 minutes while you prepare the syrup and heat the pan.
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, about 1–2 minutes more. Transfer to a plate and keep warm while you finish the rest.
Strawberry berry syrup
Combine fruit and sugar
Place the quartered fresh strawberries, 1/2 cup granulated sugar, lemon juice, and 1/4 cup water in a medium saucepan over medium heat.
Simmer
Bring the mixture to a gentle simmer, stirring occasionally. Cook until the strawberries soften and release their juices, about 6–8 minutes.
Adjust thickness
If you prefer a thicker syrup, mix the cornstarch with 1 tablespoon cold water to make a slurry, then whisk it into the simmering strawberries. Continue to cook and stir 1–2 minutes until the syrup thickens. If you prefer a looser sauce, skip the cornstarch.
Finish and cool slightly
Remove from heat. For a chunkier sauce, leave as is. For a smoother syrup, mash the fruit lightly with a fork or use an immersion blender for a few pulses (do not overblend if you want some texture). Taste and adjust sweetness or lemon juice if needed. Let cool slightly; syrup will thicken more as it cools.
To finish
Assemble pancakes
Stack pancakes on plates. Spoon warm strawberry syrup over the pancakes and top with the sliced fresh strawberries. Add an extra pat of butter if desired.
Serve
Serve immediately with extra maple syrup or a dusting of powdered sugar on the side. Leftover syrup keeps in the refrigerator in a sealed jar for up to 5 days.