Strawberry Pancakes Recipe

Our Strawberry Pancakes are the ultimate weekend breakfast or brunch! With every bite, you'll enjoy the warm strawberries bursting into your mouth from the very start.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings People

Calories 336kcal

Author Savory Thoughts

Ingredients

2 ½ Cup All-Purpose Flour
¼ Tsp. Kosher Salt
2 Tsp. Baking Powder
⅓ Cup Sour Cream
2 Large Eggs
1 ½ Cup Cup Milk
½ Tsp. Lemon Juice
8 Fresh Strawberries Cut in halves
½ Tsp. Vanilla Extract

Instructions

First, using an immersion blender or a regular blender, blend the strawberries.
Next, whisk in the remaining wet ingredients in one bowl and the dry ingredients in another bowl.
Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined; removing as many lumps as possible.
Heat a nonstick skillet over medium-low heat, or a pancake griddle. Brush in olive oil and butter. Use a ¼ or ⅓-cup measuring cup to scoop the batter into the pan.
Cook each pancake for 3-5 minutes per side. Adjust the heat if needed so that the pancake does not burn or cook too quickly before the middle of the pancake have a chance to cook through.
Repeat the cooking process with the remaining batter and enjoy!

Video

https://youtu.be/T1Yml5e4_nE

Notes

Calories are estimated per serving, but do not include strawberry syrup.

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Nutrition