These strawberry pancakes are extra fluffy with golden edges and filled with juicy berries in every bite. They're a delicious, easy, breakfast recipe that comes together in no time.
Mix together the vinegar and milk in a measuring cup.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl whisk together the eggs, vanilla extract, melted butter, and the mixture of milk and vinegar.
Gently wet ingredients into the flour mixture. Then fold in the chopped berries.
Heat a griddle to 350F or frying pan to medium. Grease with oil or cooking spray.
Once hot, pour ¼ cup of batter onto the griddle/frying pan per pancake. Cook for 2-3 minutes or until you see a few air bubbles forming, then flip and continue to cook until golden brown.
Repeat with the rest of the pancake batter.
Notes
*If using frozen berries, toss in 2 teaspoons of flour first. Do not thaw the berries.**Pancakes are best served immediately after making. Leftovers can be stored in the fridge for a few days in a Ziploc bag, or frozen and warmed up in the toaster.