Summery Double Strawberry Pancakes
To skip the post and step-by-step instructions and go straight to recipe, click here.One of my favorite childhood memories is diving into a bucket of freshly picked and washed strawberries, fresh from my Papa’s garden. Every bite of a fresh strawberry brings me back to those sweet summer moments, and these lovely pancakes are no exception. Juicy fresh strawberries are blended up and mixed right into the batter, which is then grilled to fluffy perfection and topped with piles of sweetened berry slices. Sounds like good summer memories to me!
Recipe Notes:
Berry Substitutes: While strawberries may be one of my personal favorites, this pancake recipe can be made with almost any berries you like! Blueberries are a great option that I love for summertime as well. Raspberries and blackberries, while delicious, can be a little seedy, so keep that in mind if you want to sub them in. Mixed berries would be a delicious option, too!
Why Blended Berries?: Throughout development for this recipe, I tried many different versions of adding slices and pieces of whole strawberries. Because they have such high water and sugar content, they always resulted in soggy pancakes that stuck to the pan and burned. I found that the best way to incorporate the strawberries was to cut down the milk in my pancake batter and use blended strawberries as part of the liquid. That way, the strawberry flavor also gets fully incorporated into every single little bite of pancake, too!
How To Reheat Leftovers: If you have leftover pancakes, they can be easily reheated for breakfast the next day by placing for about 30 seconds per side in a nonstick pan over medium heat, or on a plate in the microwave for 30 seconds on high. Leftover pancakes may be a little drier than fresh ones, so I’d recommend a little butter or some extra berries on top to moisten them up.
Step-By-Step Walk-Through
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Step 1:
Make Topping
In a mixing bowl, combine 2 cups of sliced strawberries and ¼ cup of granulated sugar.
Set aside for sugar to dissolve.
Step 2:
Make Batter
In a large bowl, mix together 1 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon of granulated sugar.
Use a blender or food processor to blend 1 ¼ cups of sliced fresh strawberries and ½ cup whole milk until smooth.
Add the strawberry mixture to the dry ingredients along with 1 egg, 3 tablespoons of melted salted butter, and 1 teaspoon of vanilla.
Mix until just combined. Some small lumps are ok - overmixing will make tough pancakes.
Step 3:
Cook Pancakes
Heat a large pan or griddle over medium heat and melt about a half tablespoon of butter or vegetable oil in it for frying.
Scoop about ¼ cup of batter per pancake onto the pan and cook until gently bubbling and firm enough to flip, about one minute.
Flip and cook for about 1 ½ minutes more.
If needed, add more butter or oil between pancakes to prevent sticking. If they are browning too much, turn down the heat a bit.
Continue until all pancakes are cooked.
Step 4:
Serve
Serve pancakes with salted butter and the fresh strawberry topping and enjoy!
Summery Double Strawberry Pancakes
Servings: makes 12 pancakes Time: 20-30 mins
Difficulty: Easy
Ingredients
For Pancakes:
1 ½ cups all-purpose flour
1 TBS. baking powder
1 tsp. salt
1 TBS. granulated sugar
1 ¼ cup fresh sliced strawberries
½ cup whole milk
1 egg
3 TBS. melted salted butter
1 tsp. vanilla
For Topping:
2 cups sliced fresh strawberries
¼ cup granulated sugar
Directions
Step 1: Make Topping
In a mixing bowl, combine the strawberries and granulated sugar and set aside to let the sugar dissolve.
Step 2: Make Batter
In a large mixing bowl, mix together the flour, baking powder, salt, and sugar. Use a blender or food processor to blend together the strawberries and milk. Add to the dry ingredients along with the egg, melted butter, and vanilla. Mix until just combined. Some small lumps are okay - if the mixture gets overmixed, the pancakes will be tough.
Step 3: Cook Pancakes
Heat a large pan or griddle over medium heat and melt about a half tablespoon of butter or vegetable oil in it for frying. Scoop about ¼ cup of batter per pancake onto the pan and cook until gently bubbling and firm enough to flip, about one minute. Flip and cook for about 1 ½ minutes more. If needed, add more butter or oil between pancakes to prevent sticking. If they are browning too much, turn down the heat a bit. Continue until all pancakes are cooked.
Step 4: Serve
Serve pancakes with salted butter and the fresh strawberry topping and enjoy!