strawberry muffins

How to Make Perfect Strawberry Pancakes

Start by gathering your ingredients: 1 cup all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, 1/4 tsp salt, 1 cup milk, 1 large egg, and 2 tbsp melted butter. For the strawberry compote, you’ll need 1 cup fresh strawberries (chopped), 2 tbsp sugar, and 1 tbsp lemon juice.

Begin with the compote: mix strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5-7 minutes until soft, then set aside.

For the pancakes, whisk dry ingredients in a bowl. In another bowl, beat the egg, then add milk and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix. Gently fold in half the chopped strawberries.

Heat a lightly greased pan over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.

Serve warm with the remaining strawberry compote, a dollop of whipped cream, or maple syrup. These fluffy, fruit-filled pancakes are perfect for a weekend breakfast!