Buttery Strawberry Pound Pancakes
Indulge in these warm, fluffy pancakes filled with buttery goodness and fresh strawberries, perfect for a comforting breakfast treat.
Ingredients
Pancake Batter
- 2 cups all-purpose flour Provides structure and texture.
- 1 cup sugar Balances the tartness of strawberries.
- 1 cup unsalted butter, softened Adds rich flavor.
- 4 large eggs Acts as a binding agent.
- 1 cup milk Whole milk preferred.
- 1 tsp vanilla extract Enhances flavor.
- 1 cup strawberries, diced Provides fresh sweetness.
- 1/2 tsp salt Enhances sweet flavors.
- 1 tbsp baking powder Gives pancakes lift.
Serving Suggestions
- as needed warm maple syrup For drizzling over pancakes.
- 2 eggs cheesy scrambled eggs Great side to balance sweetness.
- 4 slices crispy turkey bacon Adds salty crunch.
- 2 hash browns Perfect breakfast addition.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cast-iron skillet or cake pan.
- In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add milk and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate into the butter mixture.
- Fold in the diced strawberries gently.
Baking
- Pour the batter into your prepared pan, spreading evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
Serving
- Let cool slightly before serving warm with maple syrup.
- Prepare cheesy scrambled eggs and crispy turkey bacon to serve alongside.
- Cook hash browns until golden brown as another side option.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 27gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 300mgFiber: 1gSugar: 10g
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