Classic Strawberry Pancakes
Soft and fluffy pancakes packed with fresh strawberries, perfect for a cozy weekend brunch or a delightful breakfast treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Main Ingredients
- 1 cup fresh strawberries, chopped Use fresh, ripe strawberries for the best flavor.
- Butter or oil for cooking Use to prevent sticking.
Instructions
Preparation
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the chopped strawberries.
Cooking
- Heat a skillet over medium heat and add butter or oil.
- Pour batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with additional strawberries and syrup if desired.
Notes
If you have leftover pancakes, let them cool completely. Then, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between the pancakes and placing them in a freezer-safe bag. They will keep for about 2 months in the freezer. Don’t overmix the batter; it’s okay if there are a few lumps.