Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1 tbsp sugar (or honey, optional)
- Whipped cream or maple syrup, for serving
Instructions
- Prepare the Strawberries: In a bowl, toss sliced strawberries with sugar (or honey). Set aside to macerate while you make the pancakes.
- Make the Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet ingredients into dry ingredients; mix gently until just combined (a few lumps are okay).
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat; grease lightly with butter. Pour ¼ cup batter for each pancake. Cook 2–3 minutes, until bubbles form on top; flip and cook 1–2 minutes until golden.
- Serve: Stack warm pancakes, top with strawberries, and add whipped cream or syrup.
Notes
- Add lemon zest or cinnamon for a flavor twist.
- Try topping with Greek yogurt for a lighter breakfast.
- For extra indulgence, drizzle with strawberry syrup or melted chocolate.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake with toppings
- Calories: 250
- Sugar: 12g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
