Strawberry Pancakes

No ratings yet

Fluffy homemade pancakes filled with fresh strawberry pieces.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings pancakes

Calories 156kcal

Whisk eggs until very frothy. Stir in sugar, milk, and melted butter.
Combine flour, baking powder, and salt. Then add to the wet ingredients. Stir until combined. The batter should be thick and may have a few lumps. This is okay.
Allow the batter to rest for 5 minutes. This helps the flour hydrate, which makes fluffier pancakes.
Fold in diced strawberries.
Ladle a ¼ cup of batter onto a lightly greased hot skillet. When there are plenty of bubbles on the surface, flip the pancake.
Cook until the pancake is fully cooked and no longer has any wet batter in the center. Repeat with the remaining batter.

- Don't overmix the batter - Stir just until the dry ingredients are moistened. A few lumps are okay.

- Preheat the pan - Your skillet or griddle should be hot before adding the batter. Test by adding a drop of water to the pan. If the water skitters away and evaporates quickly, the pan is ready. If the pan is smoking, it is too hot.

- Adjust the heat while cooking - I often need to adjust my burner while cooking pancakes. If the pancakes are browning too quickly and the center isn't fully cooked, reduce your heat slightly.

- Flip when bubbles form - Wait until you see bubbles on the surface of the pancake before flipping.