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Strawberry Pancake Stacks

Fluffy, golden pancakes layered high and drizzled with sweet strawberries, perfect for any breakfast occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 medium egg
  • 2 tablespoons melted butter Plus more for cooking.
Toppings
  • 1 cup fresh strawberries, sliced Use fresh strawberries for the best flavor.
  • Maple syrup for serving Optional.
  • Whipped cream for topping Optional.

Method
 

Preparation
  1. In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
  2. In another bowl, whisk together the milk, egg, and melted butter until smooth.
  3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix—some lumps are okay!
Cooking
  1. Preheat a skillet or griddle over medium heat and melt a little butter to coat the surface.
  2. Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes. Remove from the pan and keep warm.
  3. Continue with the remaining batter, adding more butter to the skillet as needed.
Assembly
  1. Layer the pancakes on a plate, with sliced strawberries in between each layer. Drizzle with maple syrup or top with whipped cream if desired.
Serving
  1. Enjoy your delicious strawberry pancake stacks warm and fresh!

Notes

Avoid over-mixing the batter to prevent tough pancakes. Customize toppings like bananas or cinnamon for a twist in flavor. Store leftovers in an airtight container in the fridge for 2-3 days and reheat as desired.