Fluffy Pancakes with Strawberries

Fluffy Pancakes with Strawberries offer a classic and comforting breakfast experience. These pancakes are exceptionally soft and light, made from a simple batter that cooks into perfectly golden rounds. Topped with fresh strawberries, they bring a delightful balance of sweetness and freshness, making them ideal for both everyday mornings and special brunch gatherings.

Why You’ll Love This Recipe

This recipe yields pancakes that are tender, airy, and consistently delicious. The batter comes together with ease and requires no special equipment. Fresh strawberries elevate the dish, adding bright flavor and visual appeal. Whether enjoyed with syrup, whipped cream, or simply on their own, these pancakes satisfy every time and are beloved by both children and adults.

Ingredients

Pancakes:

• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter

Topping:

• Fresh strawberries, sliced
• Maple syrup or whipped cream (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
2. Create a well in the center and add the milk, egg, and melted butter.
3. Mix gently until the batter is smooth; do not overmix.
4. Heat a lightly oiled skillet or griddle over medium heat.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges look set, then flip.
7. Cook the other side until golden brown.
8. Repeat with remaining batter.
9. Serve warm with fresh strawberries on top and maple syrup or whipped cream if desired.

Servings and Timing

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes

Variations

• Add chocolate chips or blueberries to the batter.
• Replace milk with buttermilk for a richer flavor.
• Add vanilla extract or cinnamon for extra aroma.
• Top with strawberry compote instead of fresh berries.
• Use whole wheat flour for a heartier version.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster. Pancakes freeze well—stack with parchment between them and freeze for up to two months.

FAQs

Why are my pancakes dense instead of fluffy?

Overmixing the batter can deflate the texture; mix only until combined.

Can I prepare the batter ahead of time?

It is best used immediately, but you may refrigerate it for up to 1 hour.

Can I substitute the egg?

Yes, use a flax egg or an egg replacement product.

Can I use plant-based milk?

Absolutely—almond, oat, or soy milk work well.

How do I keep pancakes warm while cooking?

Place cooked pancakes in a low oven (200°F) until ready to serve.

Why do my pancakes burn quickly?

The heat may be too high; reduce to medium for even browning.

Can I add protein powder?

Yes, replace a small portion of the flour but avoid over-thickening the batter.

How do I make pancakes more flavorful?

Add vanilla extract, a pinch of cinnamon, or lemon zest.

Can I make mini pancakes?

Yes, use a tablespoon of batter for each small pancake.

How thick should the batter be?

It should pour easily but not be runny; adjust with small amounts of milk or flour.

Conclusion

Fluffy Pancakes with Strawberries provide a delightful breakfast that combines light, airy pancakes with the freshness of ripe strawberries. This recipe is easy to prepare, endlessly versatile, and suitable for any occasion. Whether enjoyed on a quiet morning or served at a celebratory brunch, these pancakes deliver comfort, flavor, and satisfaction with every bite.

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