Strawberry Chocolate Chip Pancakes

$To make Strawberry Chocolate Chip Pancakes, you will need the following ingredients: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk (or any milk alternative) - 1 large egg - 2 tablespoons melted butter or coconut oil - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and sliced - 1/2 cup semi-sweet chocolate chips - Optional: additional strawberries for garnish - Optional: maple syrup for serving These ingredients work well together. I recommend using high-quality chocolate chips for the best flavor. If you need dairy-free options, you can use almond milk or oat milk instead of regular milk. For a gluten-free version, swap all-purpose flour with a gluten-free blend. You can also reduce sugar by using a sugar substitute like stevia or monk fruit. For strawberries, you might try blueberries or raspberries. For chocolate chips, dark chocolate or even white chocolate can add a nice twist. To make your pancakes even more appealing, consider these garnishing ideas: - Top with more fresh strawberries or other berries - Drizzle with honey or maple syrup - Add a dollop of whipped cream - Dust with powdered sugar for a lovely finish Stack the pancakes neatly on a plate. This will make them look restaurant-quality. Add a few whole strawberries on top for color and charm. {{ingredient_image_1}} To make Strawberry Chocolate Chip Pancakes, you need to follow a few key steps. First, mix the dry ingredients in one bowl. In another bowl, mix the wet ingredients. Then, combine them without overmixing. This keeps the pancakes fluffy and light. Remember, some lumps are okay! Next, fold in the strawberries and chocolate chips gently. Now, let’s cook these delicious pancakes! Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 3-4 minutes. You want the edges to look set. Flip the pancakes and cook for another 2-3 minutes until golden brown. If your pancakes brown too fast, lower the heat. Adjust as needed for even cooking. Serving your Strawberry Chocolate Chip Pancakes can be fun and creative! Stack them nicely on a plate. Add fresh strawberries on top for a pop of color. You can also dust them with powdered sugar for a nice touch. Don’t forget to serve with warm maple syrup on the side. This breakfast pairs well with fresh orange juice or a cup of coffee. Enjoy every bite! To make fluffy pancakes, focus on your mixing. Combine dry and wet ingredients separately first. Stir them together gently. It's fine if some lumps remain; overmixing leads to tough pancakes. Another tip is to let the batter sit for a few minutes before cooking. This helps the baking powder work better. Common mistakes include using old baking powder or too much flour. Always check your baking powder's freshness. Measure flour correctly by spooning it into the cup, then leveling it off. This helps you avoid dense pancakes that don’t rise well. To store leftover pancakes, let them cool completely. Place them in an airtight container. They can stay fresh in the fridge for up to three days. If you want to freeze them, stack pancakes with parchment paper between each one. This prevents sticking and makes grabbing one easy. When reheating, use a microwave for quick results. Place a damp paper towel on top to keep them moist. Alternatively, use a skillet on low heat to keep them warm and crispy. This method helps maintain their fluffy texture. Prep your ingredients ahead of time. Measure flour, sugar, and baking powder the night before. You can also slice strawberries and store them in the fridge. This cuts down on morning prep time. Using kitchen gadgets can make cooking easier. A non-stick skillet or griddle is great for even cooking. If you have a pancake dispenser, use it to pour batter easily. This helps you make perfect round pancakes every time. Pro Tips Use Fresh Strawberries: Fresh, ripe strawberries will enhance the flavor of your pancakes significantly. Look for strawberries that are bright red and firm for the best results. Don’t Overmix the Batter: It's important to mix the batter until just combined. Overmixing can lead to tough pancakes, so be gentle when folding in the strawberries and chocolate chips. Adjust Heat as Needed: If the pancakes are browning too quickly, reduce the heat. Cooking them on medium-low heat allows for even cooking and prevents burning. Experiment with Toppings: Besides maple syrup, consider adding whipped cream, yogurt, or even a sprinkle of nuts as toppings for added texture and flavor. {{image_2}} You can boost your pancakes with extra flavors. A sprinkle of cinnamon adds warmth. Nutmeg gives a sweet touch, too. You can also mix in other fruits. Try blueberries or raspberries for a fun twist. Seasonal fruits like peaches or apples work well, too. Just remember to adjust the sugar if the fruit is sweet. You have choices when it comes to chocolate. Milk chocolate gives a sweet taste. Dark chocolate adds a rich, bold flavor. You can even use white chocolate for a different experience. For an extra treat, drizzle chocolate sauce on top. You can also fold more chocolate chips into the batter for a gooey surprise. Making pancakes fit your diet is easy. For a vegan version, swap the egg for a banana or flaxseed meal. Use almond milk or coconut milk instead of regular milk. To make it keto-friendly, use almond flour instead of all-purpose flour. You can also reduce sugar or use a sugar substitute. These swaps keep the fun while meeting your dietary needs. You can keep Strawberry Chocolate Chip Pancakes in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. I recommend using a glass or plastic container that seals well. This helps prevent them from drying out or absorbing other smells in the fridge. To freeze pancakes, let them cool completely first. Then, stack them with parchment paper in between. Place the stack in a freezer bag or airtight container. You can freeze them for up to 2 months. When you are ready to eat, thaw them overnight in the fridge. For quick reheating, pop them in the toaster or microwave. Heat them until warm, which keeps them fluffy. Batch cooking these pancakes saves time on busy mornings. Make a larger batch on the weekend and store them in the fridge or freezer. Portion out stacks of two or three pancakes. This makes it easy to grab a quick breakfast. You can also pre-make the batter and store it in the fridge for up to a day. Just mix in the strawberries and chocolate chips before cooking. This way, you have fresh pancakes ready in no time! To make pancakes fluffy, you need to use a few key techniques: - Use fresh baking powder: Old baking powder loses its power. - Don’t overmix the batter: Mix just until combined, leaving some lumps. - Let the batter rest: Allow it to sit for about 10 minutes. This helps. - Fold in air: When adding strawberries and chips, gently fold them in. These steps will help your pancakes rise and stay light. Yes, you can use frozen strawberries. They work, but keep a few things in mind: - Thaw them first: Let them sit out to defrost. - Drain excess water: This prevents your batter from getting soggy. - Flavor may change: Frozen strawberries can taste less fresh than fresh ones. However, they still add a sweet touch to your pancakes. A non-stick skillet or griddle is best for pancakes. Here’s why: - Easy flipping: They prevent sticking, making it easy to turn pancakes. - Even cooking: Non-stick pans heat evenly, ensuring a nice golden color. - Use low heat: Cook on medium heat to avoid burning. If you prefer, you can lightly grease the pan with butter or cooking spray. You can make pancakes without eggs by using alternatives. Here are some options: - Mashed banana: Use 1/4 cup of mashed banana for each egg. - Applesauce: 1/4 cup of unsweetened applesauce works well too. - Flaxseed meal: Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes. These substitutes give moisture and binding without eggs. You now have everything you need to make delicious Strawberry Chocolate Chip Pancakes. From essential ingredients to clever substitutions, this guide covers all bases. Remember to avoid overmixing for fluffiness and experiment with various garnishes for the perfect finish. Consider exploring flavor variations or dietary adjustments to suit your tastes. Following the tips for storing and reheating will keep pancakes enjoyable for days. Enjoy the process, and make breakfast a fun experience!$

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 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
0.5 teaspoon salt
1 cup milk (or milk alternative)
1 large egg
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
0.5 cup semi-sweet chocolate chips
optional Additional strawberries for garnish
to taste Maple syrup for serving

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
In a separate bowl, combine the milk, egg, melted butter (or coconut oil), and vanilla extract. Whisk until fully incorporated.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. It's okay if there are a few lumps; do not overmix.
Carefully fold in the sliced strawberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or additional butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 3-4 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary.
Serve the pancakes warm, topped with additional fresh strawberries and drizzled with maple syrup.

Notes

Stack the pancakes on a plate in a neat pile, garnish with a few whole strawberries on top, and dust with powdered sugar for an elegant touch. Serve with a side of maple syrup for dipping or drizzling.

Keyword breakfast, chocolate, pancakes, strawberries