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Great Recipes With Whole Ingredients

Strawberry Pancakes
  • Servings 5
  • Prep 15 min
  • Baking 25 min

Strawberry Pancakes

Strawberry Pancakes are the perfect choice to elevate your morning meal. And, of course, during the strawberry season in the bright, hot summertime, it’s hard to resist an opportunity to make pancakes with strawberries.   

 These fluffy, golden whole wheat pancakes are a symphony of textures and tastes, featuring juicy pieces of strawberries that burst with every bite. 

 Breakfast Recipes,  Strawberry Bread,  Benefits of Strawberries  

 

Ingredients Strawberry Pancakes

  • 300 grams of fresh strawberries
  • Three to five tbsp. of honey or maple syrup
  • One pound of whole wheat flour
  • Two eggs
  • 700 ml of whole milk (about 3.5%)
  • two tsp. of baking soda
  • Two tsp. of vinegar
  • Three tbsp. of vegetable oil (for frying)

Preparation

  1. In a bowl, mix flour, salt, and soda.
  2. Add to the flour mixture the liquid ingredients. 
  3. Mix the batter and let it rest for about 20 minutes. This rest time helps activate the leavening agents and ensures fluffier pancakes.
  4. Meanwhile, slice the strawberries, pour the honey or maple syrup over them.
  5. Gently mix the berries with the batter.
  6. Preheat a non-stick griddle or frying pan over medium-low heat.
  7. Grease the pan with vegetable oil. 
  8. Add your pancake-strawberry batter, flipping pancakes when bubbles form over the surface of the pancake, which usually takes 2-3 minutes.
  9. Bake pancakes on both sides until they become golden brown. 
  10. Once a pancake is ready, place it on a plate     Dig into your fluffy Strawberry Pancakes and savor their deliciousness!

What is the Batter Consistency for Fluffy Pancakes?

The consistency of your pancake batter plays a crucial role in achieving fluffy pancakes. You’re aiming for a neither too thick nor too thin batter. Here’s what to look for:

  • Thick Enough to Coat the Back of a Spoon: When you lift your spoon or whisk out of the batter, it should leave a thick but slowly dripping coating on the back of the utensil. It should be wide enough that it’s smooth and easy to pour, but it should also not be so thin that it runs off quickly.
  • Pourable but Not Runny: Your batter should be easily pourable from a measuring cup or spoon but not flow like water. It should have some viscosity, which helps the pancakes hold their shape and rise.
  • Small Lumps Are Okay: Don’t worry if your batter has small lumps. It’s perfectly normal and even desirable. Overmixing the batter can lead to tough pancakes, so it’s better to have a few small chunks than to overmix in an attempt to make it perfectly smooth.
  • If your batter is too thick: you can add a little more liquid (milk or buttermilk) a tablespoon at a time until you achieve the desired consistency. Conversely, if it’s too thin, add more flour, a tablespoon at a time, until you reach the right consistency.