Description
Light, fluffy pancakes topped with fresh strawberries—perfect for a sweet breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- Additional butter or oil for cooking
Instructions
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined; do not overmix.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the hot surface.
- Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden.
- Serve warm topped with fresh sliced strawberries and optional syrup or whipped cream.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Add chocolate chips or blueberries for variation.
- Let batter rest for 5 minutes before cooking for extra fluffiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg