Strawberry Pancake Recipe
These made-from-scratch strawberry pancakes are perfectly light, fluffy, and crispy around the edges. Topped with fresh strawberries and a lightly sweet strawberry sauce, these homemade pancakes are a perfect weekend brunch recipe.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 12 pancakes
- Category: breakfast
- Method: stove top
- Cuisine: American
Ingredients
- 1 lb strawberries washed, hulled and sliced (1/2 cup sliced extra fine set aside)
- 1/4 cup sugar
- 1 tablespoon lime juice
- 1 1/2 cups milk
- 2 tablespoons white vinegar or lemon juice
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Combine strawberries (except for the ones reserved), 1/4 cup sugar, and lime juice in a small saucepan. Simmer over low heat for ten minutes stirring every couple of minutes. Remove from heat and allow to cool. The sauce will thicken upon cooling.
- Combine milk and vinegar in a small bowl and set aside for 5 minutes.
- Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add melted butter, egg, and vanilla to the milk mixture.
- Pour the milk mixture into the flour mixture, stirring with a whisk just until combined. Gently fold in the reserved strawberries, resisting the urge to over-mix.
- Heat a large skillet over medium heat, and coat it with cooking spray. Pour 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Notes
- Do not overmix the pancake batter, as it can make the pancakes tough.
- For optimal flavor, use fresh ripe strawberries. You will know they are perfect when you smell them.
- Top with fresh strawberry sauce, whip cream, or warm maple syrup.
- If you prefer the strawberry sauce smoother, blend to desired consistency with an immersion blender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer on a baking sheet in a 325-degree oven until warm or about 5 minutes.
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