The best thing about these strawberry pancakes is they’re quick to make!
The batter only takes a few minutes to mix together and cook in your pan.
They also freeze well so if you have friends or family over, you can make them ahead of time.
How Many Eggs Do You Need For This Recipe?
One egg per pancake because the batter is very thick.
So one egg will cover each pancake nicely.
You may want to add a little more liquid depending on how thick your pancakes turn out.
If you like thicker pancakes, then use two eggs per pancake.
It all depends on what size skillet you have and how big you would like your pancakes to be.
I used an 8-inch skillet but you could easily use a 10-inch skillet too.
How Much Flour Do You Need For This Recipe?
You will definitely want to add some extra flour to the mixture because it helps create a nice thick pancake.
But don’t worry too much about measuring as long as you follow the ratio below.
- 1/3 cup + 2 tablespoons all-purpose flour (sifted)
- 1/4 teaspoon salt
- 2 cups whole milk
How Much Milk Do You Need For This Recipe?
This recipe calls for 3 cups (750ml) of whole milk.
If you don’t want to use the entire amount, just add some more until it reaches three cups.
- 3/4 cup (150ml)
- 1/2 cup (125ml)
- 3/4 cup (175ml)
If you would rather not buy an extra 1/2 cup (125ml), just put 2 tablespoons (30ml) of water into the blender with the strawberries instead.
How Much Sugar Do You Need For This Recipe?
This recipe calls for 1/3 cup of granulated sugar.
This amount of sugar will help the strawberries hold their shape when cooking.
If you want less sugar, try using half as much, but be warned that it might affect the taste of your pancake.
How Much Baking Powder Do You Need For This Recipe?
You will need 1 tablespoon of baking powder per 2 cups all purpose flour (or 4 tablespoons total).
This means you should be able to use a cup measure to easily add the correct amount into your bowl without having to eyeball it.
If you don’t own a measuring cup, you may want to invest in one now before trying out the recipes on this site.
You’ll find many uses for it beyond just mixing up recipes like this!
How Much Butter Do You Need For This Recipe?
This particular recipe needs just one stick (about ½ cup) of butter.
You can use more or less depending on how big the pancake pans are and what size you want your pancakes to be.
If you don’t have large enough pans, then you might consider using two sticks of butter instead.
How Many Strawberries Do You Need For This Recipe?
In order to get enough juice from the berries into the pancake mixture, we recommend using at least 2 cups (or half a pint) of chopped strawberries.
If you want to use more than 2 cups, just add it all in at once, but don’t worry too much about getting everything in there because the strawberry chunks will melt down as soon as you start mixing the batter.
What Is The Cooking Time For This Recipe?
These strawberry pancakes take just 15-20 minutes to bake in the oven.
If you want more texture on your pancake, add an extra minute or two at the end of the cooking process.
You could also reduce the amount of milk by half (1/3 cup) and increase the flour by 1 tablespoon.
This will give you slightly thicker pancakes but still be able to enjoy them with your morning coffee.
For easier storage, it’s recommended that you wrap up the leftovers after breakfast and keep them frozen until needed.
When defrosting, place them in a microwave safe dish covered in water to prevent sticking.
Microwave on high for 30 seconds per serving.
Remove from the microwave when warm enough to handle and serve immediately.
What Is The Baking Temperature For This Recipe?
These pancakes take around 2-3 minutes per side to bake at 350°F (177°C).
If you want an extra crispy outside on your pancake, you may need to increase the heat slightly from there.
You should never leave your pancakes unattended while they’re in the oven as they could burn easily.
If your stove has multiple settings, it would be nice to use the middle setting to get the right amount of crispiness.
When using the middle setting, you will probably need to check every 1 minute after putting the pancakes in the oven until you see some browning happening.
Depending on how big your pan is, you may need to adjust accordingly.
You should always let everything cool completely before moving them out of their pans.
Once cooled, you can store them in an airtight container up to 5 days.
It’s recommended not to reheat the pancakes since they’ll lose their shape.
What Is The Yield For This Recipe?
You get six large round pancakes from one batch of batter.
We recommend making two batches at once since it will be easier on yourself and your kitchen.
If you want to save money, you could buy individual pancake packets which would cut down on wasted batter but we don’t think it’s worth missing out on all those yummy pancakes just because you saved a little bit of cash.
- 1 Bowl
- 1 Skillet
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt or to taste
- 1 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vanilla extract
- 1 cup strawberries
- In a larger bowl, combine the flour, brown sugar, baking powder, and salt. Pour in the milk, egg, oil, and vanilla, and combine thoroughly. Add strawberries and stir.
- A big skillet or griddle should be greased and heated to medium.
- Large spoonfuls of batter should be dropped onto the griddle and cooked for 2 to 3 minutes, or until bubbles develop and the sides are dry. About 2 minutes more after flipping, grill the opposite side until browned. Use the leftover batter to repeat.