Description

Warm, fluffy strawberry pancakes bursting with sweet berry flavor in every bite. Made with freeze-dried strawberries and a hint of lemon zest, this easy breakfast recipe delivers bright strawberry taste and perfectly soft texture. Perfect for weekend brunch or a quick family breakfast.

Ingredients

Scale

1 ounce freeze-dried strawberries
2 cups all-purpose flour
1/3 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 teaspoon finely grated lemon zest
1 1/2 cups milk
1/4 cup vegetable oil
1 large egg
Red food coloring (optional)

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Instructions

Place freeze-dried strawberries in a food processor and pulse until a fine powder forms.
In a large bowl whisk together flour, sugar, baking powder, and salt.
Stir in strawberry powder and lemon zest until evenly combined.
Make a well in the center of the dry ingredients.
Add milk, vegetable oil, and egg to the well.
Whisk gently until the batter is just combined and mostly smooth.
Add a few drops of red food coloring if desired and mix lightly.
Let the batter rest for 5 to 10 minutes.
Preheat a lightly greased griddle or nonstick skillet to medium heat.
Scoop about 1/4 cup of batter for each pancake onto the hot surface.
Cook for 2 to 3 minutes until bubbles form on the surface.
Flip the pancakes and cook another 1 to 2 minutes until golden and cooked through.
Serve warm with your favorite toppings.

Notes

For the fluffiest pancakes let the batter rest before cooking. Fresh or frozen strawberries can also be used by sprinkling diced berries onto the batter after it is poured on the griddle.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 160
Sugar: 8g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg