Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk (or almond/oat milk)
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- Create a well in the center; add milk, egg, and melted butter. Stir gently until just combined.
- Slice fresh strawberries and let the batter rest for a few minutes.
- Preheat your griddle or pan over medium heat and grease lightly.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Sprinkle sliced strawberries on top before flipping when bubbles appear around the edges.
- Cook until golden brown on both sides (about 2-3 minutes per side). Stack pancakes on a plate and top with whipped cream.
Notes
- For extra flavor, consider adding a splash of vanilla or almond extract to the batter.
- Swap strawberries for blueberries or raspberries if desired.
- Leftover pancakes can be stored in an airtight container for up to three days; reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (180g)
- Calories: 360
- Sugar: 8g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg