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Best Saturday Strawberry Pancakes

The Perfect Balance of Fluffy Pancakes and Fresh Strawberries. This an easy Pancake recipe to make for your family to enjoy.
Course Breakfast
Cuisine American
Keyword breakfast, pancakes, Strawberry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Author Monica- Cook Style Eat

Equipment

  • Griddle or Cast Iron Skillet
  • Whisk

Ingredients

Strawberry Syrup

  • 1 pint Strawberries
  • 2 tbsp. lemon Juice
  • 1 tbsp. Vanilla Extract
  • 1 cup Water
  • 1 tbsp. Corn Starch
  • ½ cup light Brown Sugar (adjust to your level of sweetness)

Pancakes

  • 2 Cups All Purpose Flour
  • ½ tsp. Baking Soda
  • 2 tsp. Double acting Baking Powder
  • 1 tsp. Salt
  • 3 tbsp. Sugar
  • 1½ cups Milk
  • 2 Eggs
  • ¼ cup Vegetable Oil
  • 1 tsp. Vanilla Extract
  • ¼ Cup Fresh Strawberries Chopped

Instructions

Strawberry Sryup

  • In a large saucepan add the strawberries, sugar, lemon juice, and vanilla extract. heat over medium to high heat until it comes to a light boil. Stir.
  • Reduced the Heat to low and Stir occasionally. Add in the corn starch and water. Allow to cook for 5 minutes or until the strawberries are nice a soft.
  • Remove from heat and transfer the syrup into a container. Can be served warmed and stored in the fridge in container with an airtight lid.

Pancake Batter

  • In a large bowl, add all dry ingredients and whisk until well combined. In another bowl, lightly beat the eggs and oil together until the yolk of the egg is broken up, then add in the buttermilk, and vanilla extract. Mix wet ingredients
  • Add the Wet ingredients to the bowl of dry ingredients. Add in the small pieces of Strawberries and Mix lightly. Set Aside for 5 minutes.
  • Heat Skillet or skillet over medium heat. Brush oil to coat the bottom. Using a ¼ measuring cup, pour batter onto the heated skillet.
  • Cook until bubbles form on top and the edges are a nice golden brown. Flip Pancakes on the other side and cook until golden brown.