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Strawberry pancakes are an easy way to turn breakfast into something special. They always make me think of sunshine-filled mornings hanging out with my kids, all of us laughing at the counter. Mixing freeze-dried and fresh strawberries packs every bite with double the berry flavor. It's like catching spring on your fork anytime you want.
The first morning we made these, my whole crew thought it tasted just like strawberry shortcake. Now, anytime we want a breakfast that’s a bit fancier, this is what we whip up.
Irresistible Ingredients
- Whipped cream: Toss a cloud of whipped cream over the stack to make it feel like breakfast dessert
- Maple syrup or strawberry syrup: Pour on some real maple syrup or spoon homemade berry syrup overtop for extra strawberry punch
- Fresh strawberries: Pile on juicy slices—pick berries that smell amazing and are red all the way through
- Red food coloring: Totally up to you but a dash (gel works best) makes them extra pink and fun
- Large egg: Fresh eggs pull the batter together and keep things fluffy Bright yolks are a bonus
- Vegetable oil: Neutral cooking oil keeps pancakes soft and lets the fruity flavor pop
- Milk: Get your batter just right with whole milk or any milk you like It brings everything together
- Salt: Tiny bit of fine sea salt helps balance out all the sweet berry taste
- Baking powder: Fresh baking powder is key for tall airy pancakes Check the date on your can!
- Granulated sugar: Adds a little sweet touch and brings out the strawberries' zing
- All-purpose flour: Unbleached all-purpose flour is awesome for keeping pancakes fluffy and light
- Freeze-dried strawberries: Pulse these in a blender for a punch of real berry flavor and a big hit of color Choose strawberries that are bright and smell super sweet
Simple Step Guide
- Top and Serve:
- Once you're done, dig in while they're warm! Spoon a big scoop of whipped cream and sliced berries on each serving and pour over syrup—strawberry or maple, whatever you feel like
- Flip Each Pancake:
- Once the bottoms are golden and you see bubbles on the surface, use a spatula to turn them over Cook the other side for about another minute or until it turns golden brown Pile cooked pancakes on a plate and cover them so they stay toasty
- Time to Cook:
- Warm up your griddle or nonstick skillet over medium and give it a quick oily wipe Drop about a quarter cup batter onto the pan for each pancake Let them be till the edges look set and bubbles form—usually two or three minutes
- Bring Together the Wet Stuff:
- Make a hole in the center of your dry mix Pour in the milk, oil, and egg Start mixing in the middle and slowly work your way out till it’s all smooth Want extra pink? Stir in a dab of food gel here If you like thinner pancakes, splash in a bit more milk
- Mix Dry Ingredients:
- Grab a big bowl and combine your flour, baking powder, strawberry powder, salt, and sugar Mix them up well so every bite gets a little fruity
- Powder Up the Strawberries:
- Throw your freeze-dried berries into a blender and blitz them till they're fine and pink with barely any seeds left
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Freeze-dried strawberries are seriously the best trick for bold berry taste and they never make your batter runny. One morning we burst out laughing because the house smelled just like strawberry candy! These are a family staple now.
How to Keep Them Fresh
Pop leftovers in the fridge for up to five days—just slide parchment between layers and seal up tight to keep them fresh Reheat in the microwave or toaster. Want to freeze them? Stack with paper between, wrap well, and they’ll last for three months. No need to thaw, just heat 'em up straight from the freezer when you’re hungry.
Swaps & Options
Feel free to use almond, oat, or soy milk instead of regular milk to keep it dairy-free. You can swap vegetable oil for melted butter or coconut oil. If you’re out of freeze-dried strawberries, try using a couple teaspoons of strawberry extract in the batter—just know the taste and color won’t be quite as bold.
Fun Ways to Serve It
Sure, they’re awesome plain, but toss on vanilla yogurt, a handful of mini chocolate chips, or some fresh banana slices for even more fun. Hosting brunch? Set out a toppings bar and let everyone go wild building their own stacks.
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Strawberry Pancake Traditions Worldwide
Folks have loved strawberries for ages—they’re a sign of spring and bring a party vibe to the table around the world. From fluffy British cream teas to cute Japanese strawberry cakes, tossing berries on pancakes puts a little celebration into breakfast right at home.
Frequently Asked Questions
- → How do I make sure pancakes are fluffy?
Just mix everything until barely combined and let it chill for a few minutes before cooking—that's the trick for super airy pancakes.
- → Can I put fresh strawberries inside?
Toss in cut-up fresh strawberries before cooking or just heap them on after—they both work and taste great.
- → What can I use if I don’t have freeze-dried strawberries?
Swap in some strawberry powder if you’ve got it, or just ditch them and go classic—then pile on extra berries on top.
- → How can I save leftover pancakes?
Once they’re cool, pop them in an airtight container in the fridge for around five days, or freeze for later.
- → Which syrups work well with these?
Maple, berry syrups, or even honey—all of them taste awesome. A dollop of cream makes it even better.