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Strawberry Pancakes

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Course: Breakfast
Cuisine: American
Keyword: Strawberry Pancakes
Calories: 1431kcal


  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons butter melted
  • 3 cups fresh strawberries chopped


  • Use cooking spray to prepare the griddle or frying pan.
  • In a large bowl, combine the flour, baking powder, salt and sugar. Stir until combined.
  • Add the milk, egg and butter. Use an electric mixer to blend until well incorporated.
  • Gently fold in 1 cup of the strawberries.
  • Cook pancakes over medium heat until lightly browned on both sides and cooked through.
  • Serve topped with the remaining fresh strawberries, whipped cream and syrup.


  • How to cook the perfect pancake:
    • Prep the griddle and set it to 375F.
    • Pour ¼ cup of batter onto the griddle, spacing out each pancake.
    • Cook the first side until the edges are cooked, the bubbles pop without filling back up, and he bottom is a golden brown.
    • Flip and cook the other side for another 1-2 minutes until golden brown.
  • How to store leftovers:
    • Store in the fridge in an airtight container for 3-4 days.
    • Freeze in a layered airtight container with parchment paper between each layer for up to 3 months.
    • Reheat the pancakes in the microwave in 30 second increments. Frozen pancakes do not need to be thawed.


Calories: 1431kcal | Carbohydrates: 210g | Protein: 38g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 284mg | Sodium: 2840mg | Potassium: 2739mg | Fiber: 14g | Sugar: 49g | Vitamin A: 1833IU | Vitamin C: 254mg | Calcium: 1083mg | Iron: 12mg
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