Delicious and fluffy pancakes topped with fresh strawberries and whipped cream, perfect for a delightful breakfast.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 3/4 cups milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for cream)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
While the pancakes are cooking, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
To serve, stack pancakes on a plate, top with sliced strawberries, and dollop with whipped cream.
Notes
For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Add a splash of lemon juice to the whipped cream for a tangy flavor twist.