When we went to a local u-pick farm last week, we brought home way more berries than we knew what to do with. We washed as many as we could eat with our natural produce wash and ate as many as our bellies would hold, but I realized we needed a plan for the 11 pounds of strawberries otherwise they’d go bad – fast.
The next day when I asked the kids what they’d like for breakfast, it was the perfect storm of “life.”
They were hungry. We had a huge box of strawberries sitting on the counter. The kids love pancakes. Naturally they put two and two together and asked for strawberry pancakes.
What am I supposed to tell them? No?!
“Sorry guys, we can’t have strawberry pancakes today because there is no sourdough starter, I used it all up for bread yesterday”
“Sorry guys, if you wanted pancakes today you should have asked me yesterday so I could soak the flour.”
Of course not!
It would be great if we always knew what curve ball life would be throwing our way. We’d aim straight and knock it out of the park every time!
But you know as well as I do that life doesn’t work that way. Sometimes you have to throw caution to the wind and just enjoy it!
So while I WANT you guys to have sourdough starter on your counter, and I WANT you to meal plan so you can soak your grains for the next day – reality is that days will come when you’re not prepared for pancakes and you won’t want to let the moment pass you by.
I don’t want you to let that moment pass you by! They’re limited and with each passing day they get fewer and fewer.
This recipe is for those moments.
Simple. Straightforward. Delicious.
They’re ready in just a few minutes and the kids can even do a portion of the work (my kids are great stirrers… cracking the eggs? Not so much. Baby steps.)
They’re also completely adjustable for whatever fruit you have in your cupboard. Or whatever combination of flours and sweeteners you have in the pantry. Your pantry doesn’t have to fit this recipe in order to make pancakes and there are plenty of substitution ideas under the recipe.
So consider these unsoaked, unsprouted, non-sourdough, strawberry pancakes part of your 20% and enjoy every last bite.
And when you’re done, go feed your sourdough.
- 1½ cups whole wheat flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 4 Tbsp melted butter
- 2 tsp vanilla
- 1 Tbsp honey
- 1½ cups fresh or frozen strawberries
- In a large bowl, stir together all the dry ingredients. In another bowl, stir together all the wet ingredients. Add dry ingredients to the wet and stir until just combined. Fold in the strawberries. The batter will be thick. You can thin the batter with 1-2 tablespoons of milk if desired.
- Preheat a griddle or large frying pan. Pour ¼ cup pancake batter onto the cooking surface and cook until bubbly on top and the edges are brown, approx 2-4 minutes. Flip and continue to cook for 2-3 more minutes.
- Serve with healthy butter and your choice of honey, maple syrup or homemade strawberry syrup.
Additional Recipe Tips
I mentioned before, but this is a very versatile recipe. You could even top it of with Sally’s Honey Butter for a little extra tastiness. Here are a few ideas to get you started on customizing these strawberry pancakes to create your own family’s favorite breakfast!
- Milk: substitute buttermilk, kefir or even yogurt. You may have to add an additional tablespoon or two if you use yogurt.
- Honey: I understand if your budget is too tight for honey, so both granulated sugar or brown sugar will work, although try reducing them by half at first to see if you can get away with using less. Also, if you’re using granulated, add it to the dry ingredients instead of the wet. Maple syrup would also be delicious.
- Strawberries: any fruit would work, really. Bananas, apples, blueberries, mango, coconut… just use whatever you have!
- Soaked Option: these wouldn’t be “on a whim” pancakes if you had time to soak, so I’m going to refer you to this recipe where soaking instructions are included. Again, tailor it to what you have in the kitchen!