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Whenever sweet strawberries are in season, I whip up these soft pancakes with a quick homemade syrup. Every bite pops with berry flavor. It feels like celebrating even on a slow morning. In fact, these are my go-to for making breakfast extra cheery—get ready for big smiles!
I started making these after my youngest said plain pancakes were boring. As soon as we loaded them with fruit and poured over the quick syrup, we decided boring pancakes were history.
Tasty Ingredients
- Diced strawberries: brighten every bite toss them in a pinch of flour first so they hang out in the middle of each cake
- Lemon juice: keeps things zippy go for fresh-squeezed if you can
- Whole milk or buttermilk: makes pancakes soft buttermilk gives a little tang and golden edges
- For syrup sliced strawberries: the syrup’s fruity core pick the ripest you can find
- Baking powder: helps the pancakes puff up use a fresh can for max height
- Salt: makes every flavor pop fine sea salt is my pick for mixing in evenly
- Melted butter: makes the pancakes rich and moist and top-notch butter adds extra flavor
- Granulated sugar: sweetens the mix and also makes the syrup shiny double check it’s lump free
- All purpose flour: keeps the pancakes light use plain unbleached for fluffier results
- Large eggs: hold everything together and bring extra fluffiness fresh eggs really do help
- Vanilla extract: gives a cozy touch go for pure vanilla for best flavor
- Water: is the base for the syrup use filtered if you don’t want weird flavors
Easy Step-by-Step Guide
- Serve:
- Stack 'em up, pour on that warm berry syrup, and if you like, toss a few extra strawberries on top
- Flip and Finish:
- Flip when you see bubbles and the sides start to dry out golden on each side takes around two minutes keep finished pancakes warm while the rest cook
- Cook the Pancakes:
- Warm up your skillet or griddle on medium swipe a little butter around then scoop on the mix keep some space between each pancake
- Rest the Batter:
- Let that batter chill on the counter ten minutes makes the pancakes rise better and stay fluffy
- Combine and Add Berries:
- Pour the liquids into the dry mix and give it a stir just enough to bring it together fold in the strawberries at the end
- Mix the Wet Ingredients:
- Whisk eggs in a separate bowl then add milk melted butter and vanilla keep going until it’s all smooth
- Make the Dry Mix:
- Stir your flour sugar baking powder and salt in a big bowl fluff them up for a minute to mix real well
- Make the Strawberry Syrup:
- Toss strawberries sugar water and lemon juice in a pot bring it to a light simmer cook with an occasional swirl until the syrup’s glossy and berries soften about ten minutes
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I love the slight tang buttermilk brings. And nothing beats watching my daughter’s face brighten as she pours hot syrup over her pancake stack. That’s why these are pure comfort to me.
Tips for Storing
Let pancakes cool off, pop them into a sealed container or zipped bag, and they’ll keep in the fridge for three days. Want to freeze? Lay them flat with parchment in between, then stash in the freezer. To reheat, the oven or toaster does the trick and keeps them soft.
Ingredient Swaps
Want more fiber? Sub white whole wheat for the flour. Gluten-free folks can use their favorite blend instead. Almond or oat milk both work if you don’t have whole milk. And when berries aren’t fresh, frozen ones do just fine in both the batter and syrup.
Fun Ways to Serve
Try these pancakes with a fluffy spoonful of Greek yogurt or whipped cream. For a hearty breakfast, add scrambled eggs, sausage, or crispy bacon. Chocolate chips or toasted nuts on top make it extra special for everyone.
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Quick Pancake History Bite
Old-school American pancakes have been around since colonial days. Fresh fruit is a newer twist, making the most of whatever’s in season. Homemade syrups and fresh strawberries bring a diner feel to your own kitchen.
Frequently Asked Questions
- → What's the trick for really puffy pancakes?
Let the batter hang out for a while so it gets bubbly. This wakes up the baking powder and fluffs everything up.
- → Can frozen berries work here?
You bet! Just let them thaw and drain them well so your batter or syrup doesn’t turn watery.
- → How do I keep these from sticking?
Preheat a slick, nonstick pan and add a little oil or butter before every batch so pancakes flip easy.
- → Can I get the syrup ready the day before?
Sure thing. Make it ahead, stick it in the fridge, then warm it back up before pouring so it tastes best.
- → How do I give these a tangy kick?
Trade out regular milk for buttermilk or mix in a splash of lemon juice for a brighter flavor.