Strawberry Pancakes
Light, fluffy homemade strawberry pancakes are loaded with fresh strawberries for the ultimate breakfast.
Servings: 8 pancakes
Calories: 148kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted
- 1 cup diced strawberries
- additional butter for greasing pan about 3 Tbsp
Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light and fluffy. Add 1 ¼ cups milk and melted butter to the bowl. Stir until combined.
- Add wet ingredients to dry ingredients and mix until moistened.Gently fold in diced strawberries.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoons butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
Video
Notes
REFRIGERATION: After they have cooled to room temperature you can wrap them in aluminum foil or store them in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Another option is to freeze any leftover pancakes. Wrap them tightly in plastic wrap then place them in a freezer-safe bag. They will keep in the freezer for up to three months.
Place pancakes on a microwavable plate, do not stack them. Microwave them for 10-15 seconds or until warmed through.
Nutrition
Calories: 148kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 260mg | Potassium: 257mg | Fiber: 1g | Sugar: 6g | Vitamin A: 127IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg