Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, mix the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4: Fold the diced strawberries carefully into the pancake batter.
Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 6: Pour portions of batter onto the skillet and cook until bubbles form on the surface.
Step 7: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and fluffy.
Step 8: Stack the pancakes on a serving plate and top with whipped cream and sliced strawberries.
Step 9: Dust with powdered sugar and drizzle with maple syrup before serving.
Storage and Reheating Tips
Store leftover Strawberry Cream Pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat pancakes in the microwave or in a skillet over low heat until warmed through.
Pancakes can also be frozen for up to 2 months with parchment paper placed between each pancake.
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