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Strawberry Pancakes Recipe – Easy Kid-Friendly Breakfast Idea

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These fluffy strawberry pancakes are packed with juicy berries and a hint of vanilla, making them a kid-friendly breakfast favorite. Quick to prepare and easily adaptable for dietary needs, they’re perfect for busy mornings or special brunches.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (200g)
  • 2 teaspoons baking powder (10g)
  • ½ teaspoon baking soda (2g)
  • ¼ teaspoon salt (1g)
  • 2 tablespoons granulated sugar (25g)
  • 2 large eggs, room temperature
  • 1 cup milk (240ml, whole milk preferred, or any milk alternative)
  • 3 tablespoons unsalted butter, melted (45g)
  • 1 teaspoon vanilla extract (5ml, optional)
  • 1 cup fresh strawberries, finely chopped (150g, or thawed and dried frozen strawberries)
  • Extra sliced strawberries (for garnish, optional)
  • Maple syrup or honey (for drizzling, optional)
  • Whipped cream or Greek yogurt (optional topping)

Instructions

  1. Wash, hull, and finely chop 1 cup fresh strawberries. If using frozen, thaw and blot dry. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well mixed.
  3. In a separate bowl, beat eggs. Add milk, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour wet mixture into dry ingredients. Stir gently until just combined; some lumps are okay.
  5. Fold in chopped strawberries, being careful not to crush them. Batter should be thick but pourable.
  6. Preheat a nonstick skillet or griddle over medium heat (about 350°F). Lightly grease with butter or oil.
  7. Use a ¼ cup measure to portion batter onto the hot skillet. Leave space between pancakes.
  8. Cook for 2-3 minutes, until bubbles form on top and edges look set.
  9. Flip pancakes and cook 1-2 minutes more, until golden brown and cooked through. Wipe skillet between batches if needed.
  10. Repeat with remaining batter, greasing skillet as needed. Keep cooked pancakes warm on a plate covered with a towel or in a low oven.
  11. Serve stacked with extra sliced strawberries, maple syrup or honey, and whipped cream or Greek yogurt if desired.

Notes

For gluten-free pancakes, use oat flour or a 1:1 gluten-free blend. For dairy-free, substitute plant-based milk and butter. Vegan option: replace eggs with flaxseed eggs and use plant-based milk and butter. Let batter rest 5-10 minutes for extra fluffiness. Wipe and re-grease skillet between batches to prevent sticking. Pancakes can be made ahead and reheated in the toaster, microwave, or oven.

Nutrition

Keywords: strawberry pancakes, kid-friendly breakfast, easy pancakes, fruit pancakes, brunch, quick breakfast, fluffy pancakes, summer breakfast

Find it online: https://blairrecipes.com/strawberry-pancakes-recipe-easy-kid-friendly-breakfast-idea/