If you are a berry lover, this is the recipe for you. We have loaded these Strawberry Pancakes up with their namesake berry, and they are berry delicious!
Greyson has been obsessed with strawberries for the year, and so to celebrate his 3rd Birthday and 1 year of PancakesMakePeopleHappy.co Uncka had to whip up a beautiful Strawberry Pancake recipe!
More about pancakes
If you love pancakes as much as Greyson and I try his very favorite (insert related pancake link) sometime! Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
What you need:
- Strawberries
- Granulated Sugar
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- Strawberry Extract
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt
- Eggs
- Whipped Irish Butter
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Begin by melting the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain.
You do not want the milk to simmer or boil. When adding cold milk it can make the butter lump up, just warm it enough that the butter becomes liquid again.
While the butter and milk cool, cook the strawberries together with a little sugar just till the sugar fully dissolves and the juices thicken up. Let cool to room temp.
In a large bowl, stir the dry ingredients together with the milk/butter mixture until well combined. Then fold the eggs into the mix just until fully incorporated. Lastly, fold in the cooled strawberry mixture.
Let the batter rest for 10 minutes before you begin cooking the pancakes. This is the secret to extra fluffy, cloud-like pancakes.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop. Flip and cook 30-45 seconds longer till fully cooked.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
To serve, stack the Strawberry Pancakes high and top with a large pat of salted butter. Finish with a hearty drizzle of REAL maple syrup as desired!
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Strawberries and Sugar - In place of cooking the strawberries in sugar, you could swap them for 1 cup of a high-quality strawberry jam.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
Equipment
These are my favorite little skillets for making pancake toppings and syrups in, just like the cooked strawberries in this recipe. You can also toast nuts for use in them too.
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, It's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I prefer to place them in a zip-top bag or air-tight container in the fridge.
You can also freeze pancakes. To do so, lay them flat on a tray, not stacked, then once frozen place them in a freezer bag and store for up to 3 months.
Reheat leftover Strawberry Pancakes, from the fridge or freezer, in a toaster, or toaster oven for best results.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
Do you use baking powder or soda for fluffy pancakes?
A combination of the two is what gives these pancakes such great lift. When they interact with the acid that the milk has in it, they create air bubbles and that is what makes the pancakes ultra fluffy.
You can add fruit directly into the pancake mix, but to intensify the flavor I like to cook my fruit with a little sugar first, making sort of a quick jam. Let that cool to room temp, then fold it into pancake batter just before cooking.
Adding butter to the pan when cooking the pancakes will give extra rich flavor, but using a high smoke point oil like avocado or coconut will give the pancakes more even browning. If using a well-seasoned or nonstick skillet, no fat is really needed with this recipe, because it is made with so much real butter in the batter.
Related
If you LOVE pancakes like Greyson and me, try these other great recipes:
More Strawberry recipes to LOVE!
If you love strawberries as much as little G does, then you should try Uncka's recipe for Strawberry Cookies. Strawberries are added to his base fluffernutter cookie dough, and it makes for a fun and fresh cookie!
He also has a great recipe for a Strawberry Crunch Cake, it's inspired by the classic ice cream bar, and dare we say, maybe even better.
Strawberry Pancakes
If you are a berry lover, this recipe's for you. We loaded these Strawberry Pancakes up with their namesake berry, and are berry delicious!
Ingredients
- 2 cups Strawberries, diced
- ½ Granulated Sugar
- 8 tablespoons Unsalted Butter, melted
- 1 cup Whole Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Strawberry Extract
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 lg Eggs, lightly beaten
- Whipped Irish Butter, for serving
- Maple Syrup, for serving
Instructions
- First, combine the diced strawberries and sugar in a small skillet and cook over medium heat on the stove until til it comes to a boil, 3-5 minutes till the sauce reduces.
- Set aside to let cool.
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool 5 minutes, then stir the vanilla and almond extract into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, and salt.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs and cooled strawberry mixture into the bowl and whisk just till incorporated.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it beings to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To make whipped Irish butter, beat 4 tablespoons in the bowl of a stand mixer, and I like to use my flex edge flat beater it gets the butter extra fluffy, and beat for 3-4 minutes on medium high, with a pinch of kosher salt.
- Serve the pancakes with a dollop of butter on top and warm maple syrup, the real kind!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Strawberries and Sugar - In place of cooking the strawberries in sugar, you could swap them for 1 cup of a high-quality strawberry jam.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 417Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 705mgCarbohydrates: 64gFiber: 2gSugar: 36gProtein: 6g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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