Description
These Double Strawberry Pancakes are a delightful breakfast treat that combines the fluffiness of pancakes with the fresh, sweet burst of strawberries—both in the batter and in a homemade compote topping. Perfect for a special morning, brunch, or just whenever you're craving something extra indulgent but easy to make. These pancakes are light, fluffy, and packed with strawberry flavor, offering the ideal balance of sweetness and freshness. Add a dollop of whipped cream or a drizzle of maple syrup to take them over the top!
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped
For the Strawberry Compote:
- 1 cup fresh strawberries, sliced
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional for thicker compote)
Instructions
For the Pancakes:
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Whisk wet ingredients: In another bowl, combine the egg, milk, melted butter, and vanilla extract. Mix well.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if the batter is slightly lumpy.
- Add strawberries: Gently fold in the chopped fresh strawberries.
- Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ¼ cup of batter per pancake and cook for 2-3 minutes, or until bubbles form on top. Flip and cook for an additional 1-2 minutes, until golden brown.
For the Strawberry Compote:
- Cook strawberries: In a small saucepan, combine sliced strawberries, honey or maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until strawberries soften and release their juices.
- Thicken (optional): For a thicker compote, mix the cornstarch with a tablespoon of water and add to the pan. Stir for an additional 2-3 minutes until the compote thickens.
- Serve: Remove from heat and let cool slightly before serving over the pancakes.
Notes
- Make Ahead: You can prepare the strawberry compote in advance and store it in the fridge for up to 3-4 days. Simply reheat it before serving.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for gluten-free pancakes.
- Dairy-Free Option: Use plant-based milk (like almond milk) and a dairy-free butter substitute to make these pancakes vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350
- Sugar: 22g
- Sodium: 330mg
- Fat: 10g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g