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Easy Strawberry Pancakes with Honey topped with fresh strawberries

Easy Strawberry Pancakes with Honey

Soft and fluffy homemade pancakes served with fresh strawberries and a light drizzle of honey. An easy breakfast or brunch recipe ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups whole milk
  • 1 large egg
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter or neutral oil for cooking
For Serving
  • 2 cups fresh strawberries hulled and sliced
  • 4 tablespoons honey or to taste
  • Mixed berries optional
  • Butter optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Wide spatula
  • Ladle or 1/4-cup measure
  • Cutting board
  • Paring knife

Method
 

  1. Wash and dry the strawberries. Remove the stems, slice the berries, and set them aside.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Fold gently just until combined. A few small lumps are fine. Let the batter rest for 5 to 10 minutes.
  5. Preheat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with butter or neutral oil.
  6. Pour about 1/4 cup of batter into the skillet for each pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
  7. Flip each pancake and cook for another 1 to 2 minutes, until golden and cooked through. Repeat with the remaining batter.
  8. Divide the pancakes between four plates. Top with sliced strawberries and drizzle with honey. Serve warm.

Notes

Do not overmix the batter; a few small lumps help keep the pancakes tender. Adjust the skillet heat between batches if the pancakes brown too quickly. Store cooled leftover pancakes in an airtight container in the refrigerator for 3 to 4 days, keeping the strawberries separate.