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Pink-Swirled Strawberry Pancakes with Warm Berry Syrup Drizzle

Fluffy pancakes folded with fresh diced strawberries and topped with a warm homemade strawberry sauce for a naturally sweet, fruit-filled breakfast.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 3 people
Calories: 385
Ingredients Equipment Method

Ingredients
  

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus extra for the griddle
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and finely diced
1 cup fresh strawberries, hulled and sliced, for the sauce
2 tablespoons granulated sugar, for the sauce
1 tablespoon water

Equipment

  • 1 large cast iron griddle
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk1 small saucepan
  • 1 rubber spatula

Method
 

Whisk the dry ingredients together in one bowl.
    Whisk the milk, eggs, melted butter, and vanilla in a separate bowl.
      Combine wet and dry ingredients until just mixed.
        Fold in the diced strawberries gently.
          Cook on a warm griddle until bubbles form, then flip.
            Simmer sliced strawberries with sugar and water for the sauce.
              Stack the pancakes and spoon the warm sauce over the top.