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There’s something extra special about a plate of warm, fluffy pancakes, and when you add the sweet, fruity flavor of strawberries, it turns an everyday breakfast into something extraordinary. These strawberry pancakes are easy to make and offer a refreshing change from the usual. Topped with whipped cream, syrup, and fresh berries, they’re a treat everyone will love. Whether you’re celebrating a special occasion or simply want to start your day with something sweet, these pancakes will hit the spot!

Strawberry Pancakes

Why You’ll Love This Recipe

If you’re a fan of pancakes and strawberries, this recipe will quickly become a go-to. The freeze-dried strawberries give these pancakes a natural sweetness and a vibrant color, making them not only delicious but visually appealing too. The pancakes are light, fluffy, and bursting with strawberry flavor, and the option to add a touch of red food coloring makes them even more fun and festive. They come together quickly, making them the perfect choice for breakfast, brunch, or even a treat to serve for a family gathering.

Ingredients

  • 1 ounce freeze-dried strawberries

  • 2 cups flour

  • 1/3 cup sugar

  • 1 1/2 tablespoons baking powder

  • 1/4 teaspoon salt

  • 1 1/2 cups milk (or more, depending on your preferred consistency)

  • 1/4 cup vegetable oil

  • 1 egg

  • Red food coloring (optional)

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Instructions

  1. Prepare the Strawberry Powder: Start by adding the freeze-dried strawberries to a food processor. Pulse until they turn into a fine powder.

  2. Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the strawberry powder to infuse the dry mixture with the fruity flavor.

  3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the milk, vegetable oil, and egg. If you prefer thinner pancakes, add a little extra milk.

  4. Combine and Mix: Whisk the wet and dry ingredients together until smooth. If you want a deeper color, you can stir in a few drops of red food coloring.

  5. Cook the Pancakes: Heat a greased griddle or pan over medium heat. Use a 1/4 cup measuring cup to scoop the batter onto the griddle. Cook the pancakes until bubbles form on top, then flip and cook the other side until golden brown.

  6. Serve: Serve your pancakes immediately with a dollop of whipped cream, fresh strawberries, and your favorite syrup (maple or strawberry).

  7. Storage: If you have leftovers, store them in the refrigerator for up to 5 days or freeze them in Ziploc bags for an easy breakfast option later.

Variations

  • Make Them Vegan: Use a plant-based milk (like almond or oat milk) and substitute the egg with a flaxseed egg or a banana for a vegan-friendly version.

  • Add More Fruit: Mix in fresh strawberries or other berries like blueberries or raspberries for added flavor and texture.

  • Flavor Variations: Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra warmth and depth of flavor.

Heating/Storage

  • Storage: Store any leftover pancakes in the fridge for up to 5 days in an airtight container. You can also freeze them for later use.

  • Reheating: To reheat, pop the pancakes in the microwave for about 20-30 seconds or warm them in a toaster oven for a crispier texture.

10 FAQ

1. Can I use fresh strawberries instead of freeze-dried ones?
Fresh strawberries are not ideal in this recipe because they contain too much moisture. Stick with freeze-dried strawberries for the best texture and flavor.

2. Can I make these pancakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free.

3. Can I use almond milk or other dairy-free options?
Absolutely! You can substitute regular milk with almond milk, oat milk, or any other dairy-free milk.

4. How do I make these pancakes fluffier?
For fluffier pancakes, you can use a little more baking powder or whisk the egg whites separately and fold them into the batter.

5. Can I freeze the pancakes?
Yes, you can freeze these pancakes! Let them cool completely, then store them in a Ziploc bag. Reheat in the toaster or microwave when ready to eat.

6. How do I make the pancakes lighter?
Use buttermilk instead of regular milk for a lighter, airier texture, or substitute half of the flour with oat flour for a more delicate pancake.

7. Can I add chocolate chips to the batter?
Yes, adding chocolate chips would be a delicious addition to these pancakes, making them even more decadent!

8. How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface, and the edges start to look set. This means they are ready to be flipped.

9. Can I use a different type of sugar?
You can swap granulated sugar with brown sugar for a caramelized flavor or use coconut sugar for a more natural, unrefined sweetness.

10. Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking.

Conclusion

These strawberry pancakes are a delicious twist on the classic breakfast favorite, offering a fruity, vibrant flavor that’s sure to brighten up your morning. Whether you’re making them for a weekend brunch, holiday breakfast, or a simple family meal, these pancakes will be a hit. Easy to prepare, customizable, and full of delicious strawberry flavor, they are the perfect way to start your day

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Strawberry Pancakes

Strawberry Pancakes

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  • Author: Linda
  • Total Time: 25 minutes
  • Yield: 8-10 pancakes
  • Diet: Vegetarian
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Description

Make your mornings sweeter with these fluffy Strawberry Pancakes! Packed with freeze-dried strawberries and topped with whipped cream, they’re perfect for breakfast or brunch

Ingredients

For the Pancakes:

1 ounce freeze-dried strawberries

2 cups flour

1/3 cup sugar

1 1/2 tablespoons baking powder

1/4 teaspoon salt

1 1/2 cups milk (or more, depending on your preferred consistency)

1/4 cup vegetable oil

1 egg

Red food coloring (optional)

For the Topping:

Whipped cream

Fresh strawberries

Syrup (maple or strawberry)

Instructions

  1. Prepare the Strawberry Powder:
    Add the freeze-dried strawberries to a food processor and pulse until they turn into a fine powder.

  2. Mix the Dry Ingredients:
    In a large bowl, combine the flour, sugar, baking powder, salt, and strawberry powder. Stir to combine.

  3. Add Wet Ingredients:
    Make a well in the center of the dry ingredients and pour in the milk, vegetable oil, and egg. Stir until the batter is smooth. If you want a more vibrant color, stir in a few drops of red food coloring.

  4. Cook the Pancakes:
    Heat a greased griddle or skillet over medium heat. Pour 1/4 cup of the batter onto the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 1-2 minutes per side.

  5. Serve:
    Serve the pancakes immediately with whipped cream, fresh strawberries, and your favorite syrup

Notes

  • Storage: Store leftover pancakes in an airtight container in the fridge for up to 5 days.
  • Reheating: Reheat in the microwave for 10-15 seconds or warm in the toaster oven for a crispier texture
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: breakfast
  • Method: pan , mixing
  • Cuisine: american

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