Monday, October 10, 2011

Scrumptious Strawberry Pancakes

Our little ritual of Sunday morning pancakes has to be one of my favorite parts of the week.  It's hard to beat sleeping in a little bit and enjoying a homemade breakfast consisting of a tall stack of mouth-watering pancakes, bacon and scrambled eggs.  You know that any day that starts like that is bound to be a pretty fantastic day!

Last Friday was my birthday, and what a great day it was!  I got to see my family, and my sisters got to come stay with us all weekend.  When they are in town, I don't think we slow down the entire time....we just go, go, go!  Needless to say, this weekend was filled with a beautiful hike at Ruffner Mountain, meandering the booths at Homestead Hollow, pumpkin AND mum picking, and lots of shopping!  What fun!

On Sunday morning, I got up and made these pancakes for everyone.  I was thrilled with the way they tasted.  They were super easy and all the fresh strawberries were amazing.  One of my sisters isn't really crazy about pancakes and even she LOVED these!  

Make these on a Sunday morning and you'll be in love with them too.  :-)

Bon Appetit!

Halfway through our hike...

Flower power!  

I made pretty flower wreaths for their hair...
Me and the hubby

Suzanne and Maranne

Even Hannah had a blast!

Strawberry Pancakes
Source:   EveryDay with Rachael Ray


  • 1-1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, melted, plus more for serving
  • 2 cups sliced strawberries
  • Pure maple syrup, for serving


  1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
  2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
  3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.


Brenda Shumate said...

Made these for breakfast this morning. Wow, oh wow, they were fantastic!

Anonymous said...

I made these for my family for breakfast and was delicious! They taste like strawberry shortcake. Thank you for sharing!

Samantha Conroy said...

I find this to be chewy. Like a gummy texture and it the strawberries are non-existent. The heat dries them out. Small amount off strawberry flavor. Very disappointed.