Strawberry Pancakes
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.
Servings: 18 pancakes
Ingredients
- 1 tbsp vinegar
- 1 3/4 cup milk
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup unsalted butter , melted
- 1 1/2 cups chopped strawberries*
Instructions
- 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 1/4 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.