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Making strawberry pancakes always brings back memories of sunny mornings, watching my kids chatter at the counter. With both fresh and freeze-dried berries, you get a bold burst of strawberry sweetness that feels like spring—even in the middle of winter.
When my family first tried these pancakes, they couldn’t believe that they tasted just like strawberry shortcake. Now, anytime we’re craving something special, this is what I whip up to get the day going.
Luscious Ingredients
- Whipped cream: Throw some on top and you’ll feel like you’re at a diner.
- Fresh strawberries: Slice ’em up for a tasty, juicy boost. Choose berries that are a deep red and smell super sweet.
- Freeze-dried strawberries: Grind these into powder for natural berry taste and an awesome pink color. Pick ones with a bright fruity smell.
- Red food coloring: Totally optional, but just a drop turns your pancakes blush-pink. Use gel food color so your batter doesn't get watery.
- Vegetable oil: Goes in for extra soft, moist pancakes. Any mild oil does the trick.
- Large egg: Keeps everything together and adds a little lift. Use eggs that look fresh and have rich yolks.
- Milk: Helps thin out the batter. Full-fat makes pancakes extra rich but any kind is fine.
- Maple syrup or strawberry syrup: Pour this all over. Go for pure maple syrup or mix up a homemade berry sauce for max strawberry vibes.
- Salt: Helps balance out all the sweetness. Fine sea salt blends in the best.
- All-purpose flour: The base that gives pancakes their classic fluff. I like unbleached flour for better flavor.
- Baking powder: The magic behind those tall, airy pancakes. Always check the date so it works its best.
- Granulated sugar: Adds gentle sweetness and amps up the berry flavor.
Easy Step-by-Step Directions
- Serve and Top:
- Spoon the pancakes straight from the pan onto plates. Smother with fresh strawberries, finish with clouds of whipped cream, and give them a generous syrup drizzle.
- Flip the Pancakes:
- Once bubbles show up and the edges look firm, slip a spatula underneath and flip. The other side just needs another minute or two to get golden brown. Stack on a plate and toss a towel over the pancakes to keep them cozy while you finish the rest.
- Cook the Pancakes:
- Heat up a skillet or griddle over medium heat and rub on a little oil or baking spray. Pour about 1/4 cup of batter for each pancake. Don’t poke them—wait until bubbles pop up and the edges lose that shiny look, usually in about two or three minutes.
- Combine Wet Ingredients:
- Dig a little well in your dry ingredients. Pour in your milk, oil, and egg. Whisk it up gently from the inside out so it all blends but don’t beat it to death. If you want, now’s your chance to add a couple drops of red food color. Like thinner pancakes? Extra milk is your friend.
- Mix the Dry Ingredients:
- Stir together flour, sugar, baking powder, and salt in a large bowl. Toss in the strawberry powder and mix so the berry flavor is hiding all through the dry stuff.
- Make Strawberry Powder:
- Drop your freeze-dried berries into a food processor. Blitz until they’re a pink dust with barely any chunks or seeds.
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Freeze-dried strawberries are honestly the biggest game changer—no soggy batter, just pure flavor. My family cracked up the day our kitchen smelled just like strawberry candy. Now it’s a special thing we do together often.
How to Keep Them Fresh
Just pop your pancakes in the fridge—they’ll stay good for about five days. Stick parchment or wax paper between each one and put them in a tight container. Zap them in the microwave or pop into the toaster to warm up. Want to freeze? Wrap stacks in plastic and freeze for three months. Toast them up straight from the freezer and breakfast is ready in minutes.
Ingredient Swaps
No whole milk? Try almond, oat, or even soy milk. Swapping vegetable oil for coconut oil or melted butter works, too. No freeze-dried strawberries? Add a couple teaspoons of strawberry extract to the batter. It’ll taste good but the color and berry-ness won’t pop as much.
Serving Ideas
Sometimes I eat these plain but you can go crazy—try a scoop of vanilla yogurt, sprinkle some chocolate chips, or layer on banana slices. If you’re having friends over, set up a toppings bar and let everyone decorate their own stack. It’s fun and tasty.
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Strawberries and Stacks Worldwide
Strawberries have always been a favorite for breakfast—think old-school English teas or cute Japanese cakes. Tossing berries onto pancakes is my favorite way to make a regular morning feel like a party—even if we’re just in pajamas.
Recipe FAQs
- → What's the secret to really fluffy pancakes?
Let your batter rest for a few minutes and don’t be rough with the mixing. Super gentle folding helps keep them light.
- → Can I add fresh strawberries inside too?
Sure! Gently mix fresh berry pieces into the batter or just plop some on top after you’ve cooked them—either way’s tasty.
- → Got a swap for freeze-dried strawberries?
If you’ve got strawberry powder, use it, or just skip this part. Top with fresh strawberries for the same fruity boost.
- → What’s the best way to keep extra pancakes?
Let them cool off, tuck in a container, and stash in the fridge up to five days. Or freeze ’em and enjoy later on!
- → Which syrup should I pour on top?
Maple's always great, but strawberry syrup or even honey bring out the berry flavors. And you can't skip the whipped cream!