Description
Fluffy strawberry pancakes infused with fresh strawberry puree, perfect for a joyful breakfast experience.
Ingredients
- 1 cup fresh strawberries, pureed (plus extra for topping)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Puree the fresh strawberries in a blender until smooth.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well-blended.
- In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and strawberry puree until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, leaving a lumpy batter.
- Heat a non-stick skillet or griddle over medium heat, adding a little butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Stack the pancakes on plates, top with fresh strawberry slices, and drizzle with maple syrup or whipped cream if desired.
Notes
For a sweeter puree, use overripe strawberries. Serve with yogurt or whipped cream for an elevated breakfast.
