Strawberry Chocolate Chip Pancakes Recipe
Fluffy pancakes loaded with juicy strawberries and melty chocolate chips make for a decadent and delightful breakfast. Perfect for a weekend treat or a sweet morning surprise!
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar/lemon juice)
- 1 large egg
- 3 tablespoons unsalted butter (melted, plus more for greasing the pan)
- ½ teaspoon vanilla extract
Mix-ins:
- 1 cup fresh strawberries (diced)
- ½ cup mini chocolate chips
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy; don’t overmix.
Step 2: Fold in the Mix-ins
- Gently fold in the diced strawberries and chocolate chips.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook the other side until golden brown (another 2–3 minutes).
- Repeat with the remaining batter, greasing the skillet as needed.
Step 4: Serve
- Stack the pancakes on a plate and serve warm with syrup, whipped cream, or extra strawberries and chocolate chips.
Tips for Perfect Pancakes
- Even Cooking: Keep the heat at medium to prevent the pancakes from burning before cooking through.
- Fresh Strawberries: Pat the diced strawberries dry to avoid adding extra moisture to the batter.
- Freezing Option: Make a large batch, freeze the pancakes, and reheat in the toaster or microwave for a quick breakfast.
Enjoy these sweet and fruity pancakes as a comforting breakfast or brunch!