Search thousands of recipes reviewed by home cooks like you.

Strawberry Vanilla Pancakes

Strawberry Vanilla Pancakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Kristi

Kristi

Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
  2. Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AMSWANK
209

AMSWANK

4/28/2005

This recipe definitely has a few flaws. The first is that the ingredients list calls for an egg, but the egg is not referenced in the directions. I assume it should be slightly beaten, then added at the same time as the other wet ingredients. The second problem is that the batter was VERY runny. 2 Tablespoons of vanilla seems like an awful lot. Perhaps this should have been 2 teaspoons? I've never seen a recipe that called for that much vanilla, so I'm guessing that's the source of the too-runny batter. The pancakes did taste good. I'll probably make them again, but use much less vanilla, and perhaps add the milk gradually to achieve proper consistency.

TUNISIANSWIFE
103

TUNISIANSWIFE

7/1/2006

light and fluffy even with replacing 1/2 the a-p flour with whole wheat. used egg beater,ff milk, and omitted the oil altogether. When I stirred everything up, I was a bit leary, as the batter was very thin. I let it sit for a few minutes for the w.w. to absorb more of the liquid. It still was very thin but went ahead and they puffed up beautifully. No sticking even with omitting the oil. I couldn't really taste the sugar but perhaps because it was a bit heavy on the salt side; would perhaps cut salt in half. I was brave and used 1 tbsp. of vanilla and it gave it a very nice flavor without being overwhelming. Buttermilk could easily replace the reg. milk if one wishes. Thanks for the quick and hearty breakfast recipe!

Momof2
70

Momof2

6/4/2006

I loved this. Being a teacher and now having summer to spend with my 1 yr old I am always trying to find something to get him to eat his breakfast in the morning. We both ate this up right away. He was a little bit mad that I didn't make more. Will definately keep on file to use again. Thanks for the post.

Similar recipes