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.
So we made them – on a whim! There was no soaking or sprouting. And there wasn’t even sourdough starter to work from.
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”
or
“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.
Strawberry Pancakes
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.
Strawberry Pancakes
These delicious strawberry pancakes are fluffy and healthy. They’re sure to be a family favorite!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Ingredients
- 1 1/2 cups whole wheat flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 4 Tbsp melted butter
- 2 tsp vanilla
- 1 Tbsp honey
- 1 1/2 cups fresh or frozen strawberries
Instructions
- 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 1/4 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.
Notes
Try fresh strawberries as a topping for these delicious strawberry pancakes. Pair alongside with our homemade breakfast sausage recipe.
Nutrition
- Calories: 383
Keywords: strawberry pancakes
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!
- In a crunch for time? Try making this recipe in a sheet pan in the oven! Yes it really works!
Wonderful! These cooked up very nicely. I was out of vanilla and they still tasted so good.
★★★★★
This is my go-to pancake recipe for my family because it’s quick and easy- although my family enjoys the strawberries on the side rather than in the pancakes but it is still delicious! I didn’t have any syrup this morning but needed a quick breakfast so I decided to try this recipe in my donut pan, topped it with melted dark chocolate chips (that I saw mentioned in your pumpkin donuts recipe) and it was actually pretty tasty! My daughter and I loved it 🙂
Yum! Have you seen the Strawberry Lemonade donuts? https://dontwastethecrumbs.com/2017/06/strawberry-lemonade-donuts/
This is one of our favorites! Thank you!
★★★★★
Thank you for making this delicious recipe. Have made this twice, it turned out very good. Following other reviewers, I used 1 cup milk, 1 teaspoon vanilla for flavor and sit the mix for 15 minutes. It is very easy to cook. Better make it thick for fluffy pancakes. This one is a keeper, definitely going to make it again.
How many pancakes does this serve?
★★★★★
These would be excellent serve with fresh whipped cream! Thanks for the recipe!
Absolutely! I’ve wondered if you could soak a whole bunch of batter and freeze portions so you could pull some out on a whim. Of course you can freeze cooked pancakes, but I love them right off the griddle. I don’t know about freezing soaked batter. ??? My answer would still be YES. If someone wants pancakes in my house and there is time to make them, I’m on it.
Hmmm… good question Jennifer. I would think you could. I’ve heard of freezing muffin batter – in the papers even – and then baking an extra 5 min or so after the fact.
That’s genius!
Most of the time YES, but only if we aren’t in a hurry to get somewhere. Sometimes we save pancakes for dinner – breakfast for dinner is yummy and fun. Especially if you come to the table in your PJs! 🙂
What a fun idea! We should do more themed dinners. Thanks for the idea Kelly! xoxo!