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Fluffy Homemade Strawberry Pancakes with Quick Berry Sauce

A stack of fluffy strawberry pancakes cut open, generously topped with bright red strawberry sauce and fresh sliced strawberries.
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Make light, fluffy pancakes bursting with fresh strawberries. This easy recipe delivers a delicious, homemade breakfast perfect for weekend brunch.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (buttermilk recommended for extra fluff)
  • 1 large egg
  • 3 tablespoons butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • For the Quick Berry Sauce: 1 cup fresh or frozen strawberries, 1/4 cup water, 2 tablespoons sugar, 1 teaspoon lemon juice

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. Mix wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Combine batters: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps in the batter are fine. Overmixing develops gluten and results in tough pancakes.
  4. Fold in strawberries: Gently fold in the sliced fresh strawberries.
  5. Prepare the sauce: In a small saucepan, combine the sauce strawberries, water, sugar, and lemon juice. Bring to a simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat.
  6. Cook pancakes: Heat a lightly oiled griddle or large non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  7. Flip: Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the other side until done.
  8. Serve: Stack the pancakes and top immediately with the warm quick berry sauce. Serve with extra fresh berries if desired.

Notes

  • For the best fluffiness, let your mixed batter rest for 5 minutes before cooking.
  • If you do not have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1 1/4 cups of regular milk and let it sit for 5 minutes before using.
  • Use a medium-low heat setting on your griddle to ensure the inside cooks through before the outside burns.

Nutrition

Find it online: https://cookingbyjade.com/strawberry-pancakes-fluffy-recipe/