Strawberry Chocolate Chip Pancakes

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon fine sea salt - 1 cup milk (or your preferred dairy-free alternative) - 1 large egg - 2 tablespoons melted unsalted butter (or coconut oil) - 1/2 cup fresh strawberries, hulled and diced - 1/4 cup chocolate chips (choose from milk, dark, or dairy-free) - Extra butter or oil for cooking To make these pancakes, gather your dry ingredients first. Start with all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk these together in a large bowl. This helps to mix them well and remove lumps. Next, grab your wet ingredients. Use milk or a dairy-free alternative based on your needs. Add a large egg and melted unsalted butter or coconut oil to the mix. Whisk these until you have a smooth blend. Now, let's talk about add-ins. Fresh strawberries make these pancakes sweet and fruity. Dice them up and add them to the batter. You can also choose your favorite chocolate chips—milk, dark, or dairy-free work well. This adds a rich taste to your pancakes. Finally, you will need extra butter or oil for cooking. This will help keep your pancakes from sticking to the pan. With all these ingredients ready, you’re set to make some delicious strawberry chocolate chip pancakes! {{ingredient_image_2}} - In a large bowl, combine: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon fine sea salt - Whisk these dry ingredients together until they are smooth and lump-free. - In another bowl, whisk together: - 1 cup milk (or your preferred dairy-free alternative) - 1 large egg - 2 tablespoons melted unsalted butter (or coconut oil) - Make sure this mixture is smooth and well combined. - Gradually pour the wet ingredients into the bowl with the dry ones. - Gently stir the mixtures with a spatula until just combined. - It’s okay to have a few lumps; this helps keep the pancakes fluffy. - Carefully fold in: - 1/2 cup fresh strawberries, hulled and diced - 1/4 cup chocolate chips - Ensure they are evenly mixed without breaking the strawberries. - Preheat a non-stick skillet over medium heat and add a small amount of butter or oil. - Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. - Cook for 2-3 minutes, or until bubbles form on the surface and edges look set. - Gently flip the pancakes and cook for another 1-2 minutes until golden brown. - Serve the pancakes warm, stacked high on a plate. - Garnish with extra sliced strawberries and a sprinkle of chocolate chips. - Drizzle with rich maple syrup and consider adding a dollop of whipped cream. - Avoid overmixing the batter: When you mix your batter, do it gently. Stir until just combined. A few lumps are okay. Overmixing can make the pancakes tough instead of fluffy. - Proper cooking temperature: Preheat your skillet on medium heat. If it’s too hot, pancakes can burn. If it’s too cool, they won’t rise. A good test is to sprinkle a drop of water. If it dances, the pan is ready. - Dairy-free alternatives for milk and butter: You can use almond milk or oat milk instead of regular milk. For butter, coconut oil works well. Both options keep the pancakes rich and tasty. - Gluten-free flour options: Try gluten-free all-purpose flour for a great swap. Just make sure it has a mix of starches and flours for the best results. - Best non-stick cookware: A good non-stick skillet is key. It helps the pancakes cook evenly and prevents sticking. Look for one that is sturdy and has a smooth surface. - How to check cake doneness: The best way to check if the pancakes are done is by looking for bubbles on the surface. When they start to pop, it's time to flip. The edges should look set and dry. Pro Tips Mixing Technique: Gently fold the wet and dry ingredients together to prevent overmixing, which can lead to dense pancakes. Choosing Strawberries: Use ripe, fresh strawberries for the best flavor. If they are too firm, they may not release their juices during cooking. Cooking Temperature: Ensure your skillet is preheated to medium heat. Too high can burn the pancakes before they cook through. Serving Suggestions: Serve with a drizzle of chocolate sauce or a side of whipped cream for an extra indulgent breakfast experience. {{image_4}} You can make these pancakes even better with fun add-ins! - Nuts: Add walnuts or pecans for a crunchy bite. - Spices: A dash of cinnamon or a splash of vanilla extract can boost flavor. Serving these pancakes can be a creative joy! - Chocolate sauce drizzle: Pour warm chocolate sauce over the top for extra sweetness. - Adding yogurt or ice cream on top: A dollop of yogurt or a scoop of ice cream makes them a treat. Change the fruits and spices to fit the season! - Using other fruits: Try blueberries or bananas for a different taste. - Adjusting for holidays: Add pumpkin spice for a cozy fall flavor that fits right in. To keep your strawberry chocolate chip pancakes fresh, refrigerate them. Place the pancakes in a single layer on a plate. Cover them with plastic wrap or foil. You can also stack the pancakes with parchment paper between each one. This method prevents sticking. Store in the fridge for up to three days. If you want to freeze pancakes, first let them cool completely. Then, stack them with parchment paper between each pancake. Wrap the stack in plastic wrap and place it in a freezer bag. Squeeze out the air before sealing. You can freeze them for up to two months. You can reheat pancakes in two main ways: the microwave or the oven. If you use the microwave, place one or two pancakes on a plate. Heat them for 15-20 seconds. Check if they are warm enough. If not, heat in short bursts. For oven reheating, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the pancakes on the sheet and cover loosely with foil. Heat for about 10 minutes. This method keeps them warm and fluffy. Use airtight containers for storing pancakes. Glass or plastic containers work well. Make sure they have a tight seal. This keeps out air and moisture. To track freshness, label containers with the date. Check for any signs of spoilage before eating. If you see any mold or off smells, discard the pancakes. Keeping track helps you enjoy every bite at its best! Yes, you can make these pancakes ahead of time. Here are some tips: - Prepare the batter in advance: Mix the dry and wet ingredients separately. Combine them just before cooking. - Store batter: Place the batter in an airtight container and keep it in the fridge for up to 24 hours. - Cook and freeze: You can cook the pancakes and freeze them for later. Place parchment paper between pancakes and store in a freezer bag. You can make these pancakes healthier by following these suggestions: - Reduce sugar: Cut down the sugar to one tablespoon or use a sugar substitute. - Use whole grain flour: Substitute all-purpose flour with whole wheat flour for more fiber. - Add fruits: Increase the amount of strawberries or add other fruits for natural sweetness. - Use less butter: Use a small amount of oil or coconut oil instead of butter. If you want to switch out chocolate chips, here are some options: - Fruits: Use blueberries, raspberries, or banana slices. - Nuts: Chopped walnuts or pecans can add a nice crunch. - Cinnamon: A sprinkle of cinnamon can add a warm flavor. - Savory options: Cheese bits or cooked bacon can make a fun twist. These pancakes start with simple dry and wet ingredients. You can add fruits or chocolate for flavor. Follow the steps for perfectly fluffy pancakes every time. Remember, avoid overmixing and use the right cooking temperature. Experiment with variations and toppings to keep things fun. Store leftovers correctly, and reheat them with care. By trying these tips, you ensure delicious pancakes that suit everyone’s taste. Enjoy creating your perfect stack!$

Strawberry Chocolate Chip Pancakes

Delicious pancakes filled with fresh strawberries and chocolate chips, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 3

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
0.5 teaspoon fine sea salt
1 cup milk (or dairy-free alternative)
1 large egg
2 tablespoons melted unsalted butter (or coconut oil)
0.5 cup fresh strawberries, hulled and diced
0.25 cup chocolate chips
as needed extra butter or oil for cooking

Instructions

In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well blended and free of lumps.
In a separate bowl, whisk together the milk, egg, and melted butter (or coconut oil) until the mixture is smooth and uniform.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, stir gently until the mixture is just combined; it's perfectly fine if there are a few lumps in the batter—avoid overmixing to ensure fluffy pancakes.
Carefully fold in the diced strawberries and chocolate chips, ensuring that they are evenly distributed throughout the batter without breaking up the strawberries.
Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil, allowing it to melt and coat the surface.
Once the skillet is hot, pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface of the pancakes and the edges begin to appear set.
Gently flip the pancakes using a spatula and continue cooking for an additional 1-2 minutes until they are golden brown and thoroughly cooked in the center.
Repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed to prevent sticking.
Serve the pancakes warm, stacked high for an impressive presentation. Top with extra sliced strawberries and a sprinkle of chocolate chips for added sweetness and visual delight.

Notes

Serve warm with maple syrup and whipped cream for an indulgent treat.

Keyword breakfast, chocolate chips, pancakes, strawberries