Strawberry Pancakes with Maple Butter

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Strawberry Pancakes with Maple Butter are the perfect fluffy breakfast treat that combines the sweetness of fresh strawberries with the rich depth of maple butter. This delightful dish is exceedingly simple to prepare, making it an ideal choice for lazy weekend mornings or special occasions. Each bite is a burst of flavor, bringing together the light, airy batter with the luscious strawberries, all smothered in dreamy maple butter that melts into every nook.

Strawberry Pancakes with Maple Butter PIN

Table of Contents

Why You’ll Love This Recipe

  • Fresh Flavors in Every Bite. With ripe strawberries folded into a fluffy pancake batter, these pancakes are a deliciously bright and fruity variation that feels indulgent yet fresh.
  • Easy to Make. These pancakes come together quickly, making them an ideal option for busy mornings or leisurely brunches with family or friends.
  • Decadent Maple Butter. The rich, creamy maple butter elevates these pancakes to a new level, transforming a simple dish into a decadent breakfast experience.

Ingredients for Strawberry Pancakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour: The base for the pancake batter, providing structure and a fluffy texture.
  • Baking powder: Makes the pancakes rise and become light and fluffy.
  • Granulated sugar: Adds sweetness to the pancake batter.
  • Salt: Balances the sweetness of the pancakes.
  • Milk: Brings moisture to the batter; whole milk is preferred for a richer flavor.
  • Egg: Helps bind the ingredients together.
  • Unsalted butter: Adds flavor and richness to the batter; melted for even distribution.
  • Fresh strawberries: Chopped into small pieces to incorporate fruity goodness into each pancake.
  • Maple syrup: The perfect topping, with maple butter enhancing its sweetness.

How to Make Strawberry Pancakes

  1. In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined.
  2. In another bowl, combine milk, melted butter, and egg, mixing until fully incorporated.
  3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not over-mix; a few lumps are okay.
  4. Fold in the chopped strawberries, ensuring an even distribution throughout the batter.
  5. Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a ladle of pancake batter onto the skillet.
  6. Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
  7. Repeat until all batter is used, keeping pancakes warm in a preheated oven on low.
  8. Serve warm with maple butter spread generously over the top and a drizzle of maple syrup.

Tips for Making Strawberry Pancakes

  • Use Fresh Strawberries: Choose ripe, sweet strawberries for the best flavor. Avoid overly ripe or mushy fruit.
  • Don’t Overmix the Batter: This will ensure your pancakes stay light and fluffy. Stir until just combined.
  • Keep the Pancakes Warm: If making a large batch, place the cooked pancakes on a baking sheet in a low oven to keep warm without drying them out.

Make-Ahead Instructions

  • You can prepare the pancake batter a day ahead and refrigerate it covered until ready to use. Just give it a stir before cooking.
  • Keep cooked pancakes warm in the oven until ready to serve, or allow them to cool and refrigerate in an airtight container and reheat later.

Storing Leftovers

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the toaster or microwave until warm.

Freezing Strawberry Pancakes

  • To freeze pancakes, let them cool completely, then stack them with parchment paper in between each pancake and place them in a freezer-safe bag.
  • They can be stored in the freezer for up to 2 months. To reheat, pop them in the microwave or a toaster.

Reheating Strawberry Pancakes

  • To reheat in the microwave, heat individual pancakes for about 30 seconds or until heated through.
  • For the oven, place pancakes in a single layer on a baking sheet and warm at 350°F (175°C) for about 10 minutes.

Serving Suggestions

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the batter.

What type of syrup is best for serving?

Pure maple syrup is recommended for the best taste but feel free to use your favorite syrup.

Should I make the pancakes thick or thin?

A thick batter produces fluffy pancakes, so ensure your batter is not too runny.

What can I do with leftover pancakes?

You can store them in the refrigerator or freezer and reheat them for a quick breakfast later.

Can I add other fruits to these pancakes?

Absolutely! Blueberries, raspberries, or bananas work great in this recipe.

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