Strawberry Pancakes


Recipe courtesy of Louisiana Kitchen & Culture

Serves 4


Strawberry Pancakes

  • 1 cup plain or cake flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups strawberry milk
  • 2 tablespoons melted butter, plus more for cooking and serving
  • ½ teaspoon vanilla extract
  • 1 generous cup diced fresh strawberries
  • Strawberry Syrup (recipe follows), sliced fresh 
  • strawberries, melted butter, for serving


Strawberry Syrup

  • 1 pound ripe strawberries, hulled and sliced
  • 2 cups water
  • 1 cups sugar
  • ½ teaspoon vanilla extract

Strawberry Pancakes

Click image to enlarge



Strawberry Pancakes

Whisk together flour, sugar, baking powder, and salt; set aside. Whisk egg until no strands of white remain; stir in milk, 2 tablespoons melted butter, and vanilla. Add strawberries to flour mixture and stir in milk mixture; do not over mix. Set aside for a few minutes.

Heat a large skillet over medium heat. Brush with melted butter; pour prepared batter to desired size pancakes and cook until bubbles appear and pancake is browned on the bottom; flip and cook until golden on remaining side. Repeat until all batter is used; serve with melted butter, sliced strawberries, and Strawberry Syrup.

Makes 4 servings.

Strawberry Syrup

Place strawberries and water in a small saucepan over medium heat. Bring to a boil and cook for about 20 minutes. Strain, but do not press solids; return liquid to saucepan, add sugar and vanilla, and cook over medium heat, stirring, until sugar dissolves.

Makes about 2 cups.


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