Strawberry Pancakes with Syrup (Print)
Fluffy pancakes with fresh strawberries and homemade syrup. Perfect for brunch or a special breakfast treat.
# Ingredients:
→ Pancakes
01 -
250 g all-purpose flour
02 -
25 g granulated sugar
03 -
8 g baking powder
04 -
3 g salt
05 -
2 large eggs
06 -
415 ml whole milk or buttermilk
07 -
60 ml melted butter, plus extra for greasing
08 -
5 ml vanilla extract
09 -
225 g fresh strawberries, diced and tossed in flour
→ Strawberry Syrup
10 -
150 g strawberries, sliced
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100 g granulated sugar
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60 ml water
13 -
15 ml fresh lemon juice
# Steps:
01 -
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
02 -
In a separate medium mixing bowl, whisk the eggs, milk or buttermilk, melted butter, and vanilla extract until smooth.
03 -
Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined, avoiding overmixing.
04 -
Fold the diced, floured strawberries into the batter, distributing them evenly.
05 -
Allow the batter to rest for 10 minutes at room temperature to ensure lighter pancakes.
06 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
07 -
Pour portions of batter onto the hot surface. Cook until bubbles form on the surface and the edges set, then flip and cook until golden brown on both sides.
08 -
Combine sliced strawberries, sugar, water, and lemon juice in a saucepan. Bring to a simmer over medium heat.
09 -
Stir occasionally and cook until the strawberries break down and the syrup thickens, about 6–8 minutes.
10 -
Stack warm pancakes on plates and generously spoon over the strawberry syrup before serving.
# Additional Notes:
01 -
Coating strawberries with a small amount of flour before adding to the batter prevents them from sinking during cooking.
02 -
Letting the batter rest improves pancake texture and rise.