Strawberry Chocolate Chip Pancakes are a delightful breakfast treat that combines the sweetness of fresh strawberries with the richness of chocolate chips in fluffy pancakes. These pancakes are perfect for weekend brunches or special mornings when you want something extra special.

Equipment:

Mixing bowls
Whisk
Griddle or non-stick skillet
Spatula
Measuring cups and spoons

Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk (whole, 2%, or your preferred type)
1 large egg
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and diced
1/2 cup chocolate chips (semi-sweet or milk chocolate)
Extra butter or oil for cooking
Maple syrup, whipped cream, or additional strawberries for serving (optional)

Instructions:

Prepare the Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Add Strawberries and Chocolate Chips:
- Gently fold in the diced strawberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
Cook the Pancakes:
- Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Serve:
- Remove the pancakes from the griddle and keep warm while you cook the remaining batter.
- Serve the pancakes stacked, topped with maple syrup, whipped cream, or additional strawberries, if desired.

Tips:

Even Cooking: To ensure even cooking, make sure the griddle is properly preheated before adding the batter.
Keep Warm: If making a large batch, keep the pancakes warm in a low oven (about 200°F) while you finish cooking the rest.
Frozen Strawberries: If fresh strawberries are not available, you can use frozen strawberries. Thaw and drain them before adding to the batter.

Strawberry Chocolate Chip Pancakes are a scrumptious and colorful breakfast option that will bring joy to any morning. The combination of sweet strawberries and melty chocolate chips in a fluffy pancake is simply irresistible. Enjoy these pancakes with your favorite toppings for a breakfast treat that everyone will love!

Strawberry Chocolate Chip Pancakes

Strawberry Chocolate Chip Pancakes are a delightful breakfast treat that combines the sweetness of fresh strawberries with the richness of chocolate chips in fluffy pancakes.

Print Recipe Pin Recipe

Equipment

Mixing bowls
Whisk
Griddle or non-stick skillet
Spatula
Measuring cups and spoons

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk whole, 2%, or your preferred type
1 large egg
2 tablespoons unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh strawberries hulled and diced
1/2 cup chocolate chips semi-sweet or milk chocolate
Extra butter or oil for cooking
Maple syrup whipped cream, or additional strawberries for serving (optional)

Instructions

Prepare the Batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the Wet Ingredients:
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Add Strawberries and Chocolate Chips:
Gently fold in the diced strawberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
Cook the Pancakes:
Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Serve:
Remove the pancakes from the griddle and keep warm while you cook the remaining batter.
Serve the pancakes stacked, topped with maple syrup, whipped cream, or additional strawberries, if desired.

Notes

Even Cooking: To ensure even cooking, make sure the griddle is properly preheated before adding the batter.
Keep Warm: If making a large batch, keep the pancakes warm in a low oven (about 200°F) while you finish cooking the rest.

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