Strawberry Vanilla Pancakes Recipe
These Strawberry Vanilla Pancakes are a delightful twist on classic pancakes, bursting with juicy diced strawberries and a hint of vanilla. Perfect for a special breakfast treat or a leisurely weekend brunch!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for the pan)
Additional:
- 1 cup fresh strawberries (diced)
- Whipped cream and extra strawberries for topping (optional)
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk the milk, egg, vanilla extract, and melted butter until combined.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix. Gently fold in the diced strawberries.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the hot surface and cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve warm with whipped cream and fresh strawberries, if desired.
Notes
- You can substitute buttermilk for regular milk for a tangier flavor and fluffier texture.
- Frozen strawberries can be used—just thaw and drain them before adding.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 9g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
