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)

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Instructions

Prepare the Strawberry Powder:
Add the freeze-dried strawberries to a food processor and pulse until they turn into a fine powder.
Mix the Dry Ingredients:
In a large bowl, combine the flour, sugar, baking powder, salt, and strawberry powder. Stir to combine.
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.
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.
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