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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Wet ingredients
Dry ingredients
Fruit & finishing
Method
Prepare strawberries
- 1
Hull and thinly slice the strawberries. Place them in a small bowl and toss with 1 teaspoon lemon juice and 1 tablespoon of the granulated sugar. Let sit at room temperature for at least 10 minutes to macerate, which will draw out juices and sweeten the berries.
- 2
Reserve any released juice to spoon over finished pancakes if desired.
Make batter
- 3
Whisk dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and the remaining 1 tablespoon granulated sugar until evenly combined.
- 4
Combine wet ingredients
In a separate large bowl, beat 2 large eggs lightly. Add 1 cup whole milk, 3 tablespoons melted cooled butter, and 1 teaspoon vanilla extract. Whisk until smooth.
- 5
Pour the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix. Let the batter rest 5 minutes to hydrate the flour and activate the baking powder.
Cook pancakes
- 6
Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Lightly grease the surface with 1 tablespoon butter or oil, wiping off excess with a paper towel so it’s a thin, even coating.
- 7
For each pancake, pour about 1/4 cup batter onto the hot griddle, spacing pancakes about 2 inches apart. Immediately scatter a few sliced strawberries (about 6–8 pieces) onto each pancake, pressing them lightly into the batter so they adhere. Reserve remaining strawberries for topping.
- 8
Cook until edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip carefully with a spatula and cook the other side until golden brown and cooked through, about 1–2 minutes more. Adjust heat if pancakes brown too quickly.
- 9
Transfer cooked pancakes to a warmed plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.
Serve
- 10
Stack pancakes on serving plates. Spoon macerated strawberries and any reserved juice over the stack. Drizzle with maple syrup to taste (about 1/2 cup total for the batch). Sprinkle with powdered sugar if desired.
- 11
Serve immediately while warm.