These aren't just any old pancakes—oh no. These are Strawberry Pancakes with Yogurt, a breakfast masterpiece so delightful, it'll make you question everything you thought you knew about morning meals. I mean, fluffy pancakes bursting with juicy strawberries? Topped with creamy yogurt? It's a flavor party in your mouth, I'm telling you! It all started when my friend Sarah, a self-proclaimed pancake enthusiast (we all have our quirks, right?), raved about her incredible strawberry pancakes. Intrigued, I decided to give them a go, adding my own little twist with the yogurt. The result? Pure breakfast bliss.
This recipe isn't just about deliciousness; it's about the experience. The smell of warm pancakes filling your kitchen. The satisfaction of creating something delicious from scratch. The sheer joy of biting into a warm, fluffy pancake filled with sweet strawberries... mmm. Even just writing about it makes my mouth water! Seriously, take your time and embrace the process. This is a morning ritual to slow down and savor. This recipe isn't just a way to make breakfast, it's an invitation to enjoy it fully.
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
- Serving plates
Strawberry Pancakes with Yogurt: Frequently Asked Questions
Strawberry Pancakes with Yogurt
Light, fluffy pancakes brimming with juicy strawberries, topped with creamy yogurt—a delightful breakfast treat that's surprisingly simple to make. It's a recipe that will brighten your day!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Make sure there are no lumps!
- In a separate bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla extract. If you're using frozen strawberries, make sure they're thawed and any excess water is drained. Gently fold the strawberries into the wet ingredients.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix, or your pancakes will be tough. A few lumps are okay!
- Heat a lightly oiled non-stick frying pan or griddle over medium heat. You'll know it's ready when a drop of water sizzles on the surface.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully using a spatula.
- Serve the pancakes immediately while warm. Top with a dollop of plain yogurt and fresh strawberries. Drizzle with honey or maple syrup, if desired. Enjoy!
📝 Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- If using frozen strawberries, thaw them completely and drain any excess liquid before adding them to the batter.
- Feel free to adjust the amount of strawberries to your liking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 45 mg
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