Strawberry Pancakes – Super healthy kids

A light and fluffy pancake full of fresh strawberries! These delicious strawberry pancakes are the perfect breakfast for a special occasion (or any occasion!).

Why You’ll Love These Strawberry Pancakes

We love topping our pancakes with fruit. Blueberries, bananas, peaches… you name it. It’s the perfect way to add natural sugar to your breakfast and boost the nutritional value of this sometimes less than healthy breakfast option. But our favorite fruit topping is strawberries. I decided to make my popular pancake recipe even better by dicing up some strawberries and adding them straight to the pancake batter. And they turned out delicious!! Soft, fluffy, with sweet and tangy strawberry bits sprinkled into every bite. They look and feel festive, but are light enough to make it into your regular pancake rotation.

I don’t think there is a substitute for fresh strawberries, but if you can’t get them, frozen strawberries would work in a pinch. Make sure you thaw and drain them before dicing them or you’ll end up with too much extra liquid in your dough.

Ingredients for strawberry pancakes:

• flour– You can use regular all-purpose flour, whole wheat flour, or a combination of both! We believe that a mix of both gives the best flavor and texture for light and fluffy pancakes.
• baking powder– be sure to use fresh baking powder when baking. This blowing agent is responsible for creating the air pockets that create a light and fluffy texture.
• sugar– adds sweetness and creates a softer, less rubbery texture by slowing down the development of gluten in the pancakes.
• Brown sugar– some brown sugar gives the molasses color and flavor.
• Cinammon– Cinnamon increases the flavor profile of our strawberry pancakes.
• Salt– We used kosher salt, which enhances the flavor without making it taste salty.
• whole milk– for this recipe we used whole milk; however, low-fat or lean can be used.
• eggs– We used large eggs for this recipe, but feel free to use whatever you have on hand. They give the pancakes lightness and structure.
• Unsalted Butter– You can use salted butter, but if so, you should reduce the salt. The butter will add rich flavor and tenderness to your pancakes.
• vanilla extract– use pure vanilla extract whenever you can! In an emergency, however, imitation works.
• strawberries– fresh strawberries work best in this recipe. If you must turn to frozen berries, be sure to thaw and drain the strawberries before using to avoid adding too much moisture to the batter.

How to make strawberry pancakes

1. whisk together dry ingredients in a medium-sized bowl.
2. Place In a separate larger bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
3. Add to the dry ingredients to the wet ingredients; Stir just until combined. There will still be some lumps!
4. To allow let the dough rest for 10-15 minutes.
5. Chop Strawberries and toss with 1/4 cup flour. After resting, carefully fold the strawberries into the batter.
6. heat a griddle or skillet over medium-high heat. Pour batter onto the hot pan; Cook for 4-5 minutes, turning after the first side is golden brown.
7. surcharge with strawberry syrup, fresh strawberries, fresh whipped cream or maple syrup. Yummy!

What’s the trick to making fluffy pancakes?

Fresh baking powder and a thick batter are our tricks for super fluffy pancakes! The batter should drip off the spoon in lumps. If it pours easily, your batter is too thin and will result in flat pancakes. And make sure you don’t mix too much! Stir just until the dry ingredients are incorporated. There will still be clumps of flour – that’s okay! If you stir too much, you’ll end up with a chewy pancake.

Pro tip: letting your batter rest allows the gluten in the flour to relax and stretch out the starchy grains, resulting in a light and fluffy pancake.

Looking for more delicious pancake recipes? Check out some of our favourites!

• In a medium mixing bowl, whisk together 2 1/2 cups flour, baking powder, sugar, brown sugar, cinnamon, and salt.

• In a separate large bowl, whisk together the milk, eggs, melted butter, and vanilla extract.

• Put the dry ingredients in the bowl with the wet ingredients. Mix just until the dough comes together. There should still be a few lumps. Let the dough rest for 10-15 minutes.

• Meanwhile chop the strawberries. Toss them with the remaining 1/4 cup flour until coated. Gently fold the strawberries into the batter after it has finished resting.

• Heat a skillet or griddle over medium-high heat. Pour the batter, 1/4 cup full, onto the hot pan. Cook until bubbly, then flip and cook another minute until cooked through and golden.

• Serve with fresh whipped cream, chopped strawberries or strawberry syrup. Enjoy!

Calories: 286kcal | Carbohydrates: 47G | Protein: 8thG | Fat: 8thG | Saturated Fatty Acids: 4G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 2G | Trans fats: 0.2G | Cholesterol: 55mg | Sodium: 315mg | Potassium: 395mg | Fiber: 4G | Sugar: 16G | Vitamin A: 294ie | Vitamin C: 102mg | Calcium: 173mg | Iron: 3mg