Start your day with these fluffy strawberry vanilla pancakes! They’re sweet, light, and filled with juicy strawberries, making breakfast a treat everyone will love.
Whenever I make these pancakes, I can’t help but sneak a few bites before they hit the plate. A drizzle of syrup on top and it feels like a little party! 🎉
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. If you need a gluten-free option, try using a 1-to-1 gluten-free baking blend. My personal favorite for pancakes is using a mix of regular and whole wheat flour for added texture.
Baking powder: It helps the pancakes rise. Make sure it’s fresh for the best fluffiness! If you’re out, baking soda can be used with an acid like buttermilk or yogurt instead. Just remember to adjust the amounts accordingly.
Milk: Dairy milk works well, but you can substitute almond milk, soy milk, or oat milk if you’re dairy-free. I enjoy using buttermilk for a tangy flavor and fluffier texture!
Strawberries: Fresh strawberries add sweetness and moisture. You can swap them for blueberries, raspberries, or even bananas if you like a fruity twist. Frozen strawberries can work too; just be sure to thaw and drain them first.
Vanilla extract: This enhances flavor. Pure vanilla extract is best, but vanilla essence works in a pinch. I love adding a bit of almond extract for a unique twist!
How Can I Get Fluffy Pancakes Every Time?
To make your pancakes fluffy, you need to focus on mixing the batter correctly. Overmixing can lead to tough pancakes, so here’s a tip:
- Combine wet and dry ingredients until just mixed. It’s okay if there are lumps!
- Let the batter rest for about 5-10 minutes. This gives the baking powder time to do its job!
- Cook on medium heat. Too hot will burn the pancakes before they cook through.
Finally, flipping them when bubbles form on the surface ensures they’re perfectly cooked inside. Enjoy your fluffy pancakes!
How to Make Strawberry Vanilla Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced (plus whole strawberries for garnish)
For Cooking and Serving:
- Butter or oil for cooking
- Maple syrup, for serving
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes to prepare and about 15 minutes to cook, making the total time around 25 minutes. Perfect for a quick and yummy breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar. This will help aerate the flour and make your pancakes fluffy!
2. Combine the Wet Ingredients:
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined. Make sure everything is nicely blended for the best flavor!
3. Combine Everything:
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix—it’s okay if your batter is a little lumpy!
4. Add the Strawberries:
Gently fold the diced strawberries into the batter. This will give your pancakes those delicious fruity bits!
5. Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and the edges look set, which should take about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes over using a spatula and cook the other side for another 1-2 minutes until golden brown.
8. Stack and Serve:
Remove the pancakes from the skillet and stack them on a plate. Top with more strawberries, add a dollop of whipped cream if you like, and drizzle with maple syrup for extra sweetness!
9. Enjoy!
Serve immediately while they’re warm and fluffy. Each bite is bursting with strawberry goodness!
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them first to avoid excess moisture in the batter. This still gives you that delicious fruity flavor!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or warm them on a skillet over low heat until heated through.
Can I Make the Batter Ahead of Time?
You can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a gentle stir before using, as it may thicken slightly in the fridge!
What Toppings Can I Use Instead of Maple Syrup?
Get creative with your toppings! Try fresh fruit, yogurt, Nutella, or even a sprinkle of powdered sugar. A squeeze of lemon juice can also brighten the flavors!
