Ingredients
Scale
- 1 cup fresh strawberries, pureed
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Puree the fresh strawberries in a blender until smooth.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk together.
- In another bowl, mix buttermilk, egg, melted butter, vanilla extract, and strawberry puree until combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and add butter or oil.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve warm stacked with fresh strawberry slices and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 12g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg