Description
These delicious strawberry pancakes bring a sweet, fruity twist to your breakfast with powdered freeze-dried strawberries mixed into a fluffy batter. Perfectly golden and topped with whipped cream, fresh strawberries, and syrup, they make for a delightful morning treat.
Ingredients
Scale
Dry Ingredients
- 1 ounce freeze-dried strawberries
- 2 cups flour
- 1/3 cup sugar
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk (or more if desired for thinner pancakes)
- 1/4 cup vegetable oil
- 1 egg
- Red food coloring (optional)
Instructions
- Powder the Strawberries: Add the freeze-dried strawberries to a food processor and pulse until they become a fine powder.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, and the powdered strawberries. Stir well to ensure even distribution.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the milk, vegetable oil, and egg. Add more milk if you prefer thinner pancakes.
- Combine the Batter: Whisk the wet and dry ingredients together until the batter is smooth and free of lumps. Stir in red food coloring if desired.
- Cook the Pancakes: Heat a greased griddle or non-stick pan over medium heat. Use a 1/4 cup measuring cup to scoop the batter onto the hot surface. Cook until bubbles form on the top of each pancake.
- Flip and Finish Cooking: Flip the pancakes carefully and cook the other side until golden brown and cooked through.
- Serve: Serve warm topped with whipped cream, fresh strawberries, and maple or strawberry syrup. Enjoy immediately or store in the refrigerator for up to 5 days or freeze for later use.
Notes
- For a thinner batter and lighter pancakes, add additional milk gradually to reach your preferred consistency.
- Red food coloring is optional and enhances the pink hue to complement the strawberry flavor.
- Freeze-dried strawberries powder can be found in specialty stores or online, or substitute with finely chopped fresh strawberries for a different texture.
- Use a non-stick griddle or skillet to prevent sticking and achieve even cooking.
- Leftover pancakes can be reheated in a toaster or microwave for a quick breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 411 kcal
- Sugar: 20 g
- Sodium: 598 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2.5 g
- Protein: 9 g
- Cholesterol: 42 mg
