Fluffy Double Strawberry Pancakes Recipe: A Sweet Morning Delight

Crafting perfect strawberry double pancakes brings pure morning magic to your breakfast table.

Soft, pillowy layers promise delightful sweetness in every bite.

Ripe strawberries scattered throughout create vibrant bursts of fruity flavor.

Breakfast becomes an adventure with these cloud-like pancakes that melt effortlessly on your tongue.

Each forkful combines light texture with intense berry essence.

Weekend mornings deserve something special, and these pancakes deliver pure joy.

Come join the delicious journey and make your kitchen smell like strawberry heaven.

What Makes Double Strawberry Pancakes a Hit

• Fresh strawberries add natural sweetness and vibrant color, transforming ordinary pancakes into a delightful breakfast treat that feels special and indulgent.
• Family and friends will love these fluffy pancakes, making them an ideal choice for leisurely weekend mornings or casual brunch gatherings where everyone can enjoy a delectable shared meal.
• Flexible recipe allows for simple variations like adding whipped cream, extra strawberries, or a drizzle of maple syrup to suit individual taste preferences and make each serving unique.

What You Need for Strawberry Pancakes

• Flour: Provides the base structure for light and fluffy pancakes.
• Sugar: Adds a touch of sweetness to the pancake batter.
• Baking Powder: Helps the pancakes rise and become airy.
• Salt: Enhances the overall flavor of the pancakes.

• Egg: Binds the ingredients together and adds richness.
• Milk: Creates a smooth and creamy pancake batter.
• Melted Butter: Contributes to the tender texture and adds a rich flavor.
• Vanilla Extract: Provides a subtle, warm aromatic essence to the pancakes.

• Fresh Strawberries: Brings a burst of natural sweetness and vibrant color to the pancakes.

Cooking Fluffy Double Strawberry Pancakes

Step 1: Whisk Dry Ingredients

In a spacious mixing bowl, combine flour, sugar, baking powder, and salt.

Use a whisk to blend these ingredients thoroughly, ensuring an even distribution.

Step 2: Blend Wet Ingredients

In a separate bowl, crack the egg and add milk, melted butter, and vanilla extract.

Whisk these components together until they’re well incorporated and smooth.

Step 3: Create Pancake Batter

Gently pour the wet ingredients into the dry mixture.

Stir carefully with a wooden spoon or spatula, mixing just until the ingredients are combined.

Some small lumps are perfectly fine and will create a tender pancake texture.

Step 4: Incorporate Fresh Strawberries

Carefully fold chopped fresh strawberries into the batter.

Use a gentle folding motion to distribute the fruit evenly without overmixing.

Step 5: Prepare Cooking Surface

Heat a nonstick skillet or griddle over medium heat.

Lightly grease the surface with a touch of butter to prevent sticking and add extra flavor.

Step 6: Cook Pancakes

Pour approximately 1/4 cup of batter for each pancake onto the heated surface.

Watch for small bubbles to form on the top of the pancake, which typically takes 2-3 minutes.

Once bubbles appear and edges look slightly dry, carefully flip the pancake.

Step 7: Finish Cooking

Cook the second side for an additional 1-2 minutes until it turns a beautiful golden brown.

The pancake should be fluffy and light with a subtle strawberry sweetness.

Step 8: Serve and Enjoy

Transfer pancakes to a serving plate.

Top with additional fresh strawberries, a drizzle of maple syrup, or a dollop of whipped cream for an extra special breakfast treat.

Tips for Perfect Strawberry Pancakes

• Stir batter gently to keep pancakes light and fluffy, avoiding tough texture from excessive mixing.
• Fold fresh strawberries carefully to prevent them from breaking and ensure even spread throughout the pancake.
• Maintain medium heat to achieve golden-brown exterior while ensuring pancakes cook evenly without burning.
• Store leftover pancakes in an airtight container in the freezer for up to one month, reheating in a toaster or microwave.
• Substitute milk with almond milk or oat milk, and use coconut oil instead of butter for a plant-based version of the recipe.

Keep Strawberry Pancakes Fresh and Soft

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Layer between parchment paper to prevent sticking.
• Wrap individual pancakes in plastic wrap, place in a freezer bag, and freeze for up to 1 month. Label the bag with the date for easy tracking.
• Warm refrigerated pancakes for 15-20 seconds on a microwave-safe plate. Add a damp paper towel to prevent drying out and maintain softness.
• Preheat oven to 350°F, arrange pancakes on a baking sheet, cover with foil, and warm for 5-7 minutes until heated through. Uncover the last minute to restore crispness.

What Pairs with Double Strawberry Pancakes

Boost Strawberry Pancake Bliss: Pairing Magic

• Brew Fresh Cream Coffee: Smooth, rich coffee cuts through the sweetness, balancing the fruity pancakes with robust flavor.
• Drizzle Honey Maple Syrup: Amber-hued honey maple syrup enhances the strawberry's natural sweetness, creating a luxurious breakfast experience.
• Whip Vanilla Yogurt Cream: Tangy, creamy vanilla yogurt adds a refreshing contrast, lightening the pancakes' richness while complementing the fresh strawberries.
• Garnish Fresh Mint Leaves: Crisp mint leaves provide a bright, clean finish, elevating the overall flavor profile and adding a sophisticated touch.

Sweet Ideas for Strawberry Pancake Mix-Ins

• Gluten-Free Delight: Swap wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Vegan Strawberry Stack: Replace egg with mashed banana or flax egg. Use plant-based milk like almond or oat milk. Substitute butter with coconut oil or vegetable oil for a dairy-free option.
• Protein-Packed Pancakes: Mix in protein powder or add Greek yogurt to the batter. Incorporate chia seeds or chopped nuts for extra protein and texture. Top with additional fresh strawberries or a protein-rich strawberry compote.
• Low-Carb Berry Breakfast: Use almond flour or coconut flour instead of regular flour. Replace sugar with stevia or monk fruit sweetener. Add extra eggs for binding and use smaller amounts of strawberries to reduce carbohydrate content.

FAQs

• How do I prevent the strawberries from sinking to the bottom of the pancake?

Gently coat the chopped strawberries in a light dusting of flour before folding them into the batter. This helps the fruit stay suspended throughout the pancake while cooking.

• Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them completely first. Pat the frozen strawberries dry with paper towels to remove excess moisture, which can make the batter too wet and affect pancake texture.

• Why are my pancakes not fluffy?

Avoid overmixing the batter. Stir just until ingredients are combined, leaving some small lumps. Overmixing develops gluten, which can make pancakes tough and dense instead of light and fluffy.

• How can I enhance the strawberry flavor?

Add a splash of strawberry extract to the wet ingredients or mix a few tablespoons of strawberry preserves into the batter for an extra burst of strawberry flavor.

Fluffy Double Strawberry Pancakes Recipe

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4.8 from 11 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Sweet strawberry bliss awaits with these double strawberry pancakes, where fresh berries and strawberry jam mingle in perfect harmony. Breakfast champions will savor each bite of this delightful morning treat that brings pure fruity excitement to your plate.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 large egg
• 1 cup milk (dairy or non-dairy)
• 1/2 cup fresh strawberries, finely chopped
• 1 cup fresh strawberries, sliced

Dry Ingredients:

• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cornstarch (optional for thicker compote)

Wet Ingredients and Flavor Enhancers:

• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup
• 1 tablespoon lemon juice

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Instructions

1. Sift the flour, sugar, baking powder, and salt together in a spacious mixing bowl, ensuring a uniform dry base for the pancakes.
2. Whisk the egg, milk, melted butter, and vanilla extract in a separate container until the liquid ingredients are thoroughly incorporated.
3. Create the batter by gently combining the wet and dry mixtures, stirring minimally to avoid overmixing. Small lumps are perfectly acceptable and contribute to a tender texture.
4. Delicately fold the freshly chopped strawberries into the batter, distributing them evenly throughout the mixture.
5. Preheat a nonstick skillet or griddle to medium heat (around 350°F), lightly coating the surface with butter to prevent sticking.
6. Ladle approximately 1/4 cup of batter for each pancake, allowing them to cook for 2-3 minutes until bubbles emerge and edges appear slightly dry.
7. Carefully flip the pancakes and continue cooking for an additional 1-2 minutes, achieving a golden-brown exterior that hints at a crisp, caramelized finish.
8. Transfer the cooked pancakes to a warm plate, maintaining their temperature and fluffy texture while preparing the remaining batch.

Notes

• Fold strawberries gently to prevent crushing, maintaining beautiful fruit chunks throughout the pancakes.
• Use room temperature ingredients for smoother batter and more even cooking results.
• Opt for fresh, ripe strawberries to enhance natural sweetness and vibrant flavor profile.
• Freeze extra pancakes by layering between parchment paper for quick weekday breakfast options.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 30 mg