These strawberry pancakes have a beautiful pink color that pairs beautifully with a garnish of fresh strawberries and strawberry syrup. This recipe takes homemade pancakes up a notch for when strawberries are in season. For this pancake recipe, you get the taste of strawberries in both its fresh form and in the sweet strawberry syrup that is drizzled on top.
To make the strawberry pancakes, you first make a homemade strawberry syrup by cooking strawberries in water, and then, straining out the solids, and cooking the strawberry water with sugar into a syrup. Then, you make a homemade pancake batter by mixing egg yolks with milk, vanilla, flour, syrup, and red food coloring until combined. After that, you fold whipped egg whites into the batter to act as a leavener before cooking the pancakes in a pan on the stove. With a garnish of fresh strawberries and strawberry syrup, these pancakes will be sure to become a family favorite!
What are Strawberry Pancakes?
Strawberry pancakes are fluffy pancakes that are infused with the taste of fresh strawberries. Rather than having fresh chopped strawberries incorporated into them, this recipe involves making a strawberry syrup that gets added to the batter for flavor instead. Between the syrup and added red food coloring, the strawberry pancakes become a gorgeous pink color that looks beautiful with the fresh strawberry garnish.
Pro Tips
- When making the syrup, strain the strawberry mixture through a fine-mesh sieve to separate the strawberries from the strawberry-infused liquid.
- When whipping the egg whites, make sure that the bowl and beaters you use are very clean to ensure that the egg whites whip up properly.
- Use a measuring cup to portion the batter into even-sized pancakes.
- Don’t cook the pancakes over too high heat as you don’t want them to burn. A gentle low heat will be perfect for cooking the pancakes.
Frequently Asked Questions
How Can I Serve Strawberry Pancakes?
These strawberry pancakes are great for breakfast or as part of a special brunch with bacon, sausage, eggs, toast, fresh fruit, and fried potatoes. You could also add some decadence to the pancakes by garnishing them with whipped cream and sprinkling them with some dark chocolate chips.
Why Did My Strawberry Pancakes Not Rise?
If you find that your pancakes aren’t rising, it could be that your egg white deflated when you folded them into your batter. When you add the egg whites to the batter, gently fold them in until they are incorporated and the batter is no longer streaky in appearance.
Can I Make This Pancake Recipe With Other Berries?
Yes, you could, although the flavor will be different. Fresh raspberries or blueberries would both be delicious replacements for the strawberries in this recipe. You could also use frozen berries for the syrup when they are no longer in season.
How to Store Strawberry Pancakes
Store the pancakes and syrup in separate sealed containers in the fridge until you are ready to serve them. The pancakes can then be warmed up in the oven or a toaster before being garnished with the syrup and berries. They should keep well for up to 3 to 4 days.
Ingredients
How to Make Strawberry Pancakes
For the strawberry syrup, combine the strawberries and water in a saucepan, and boil the mixture for 15 minutes. Strain it to separate the strawberries from the water. Add the sugar to the strawberry-infused water and simmer it for 10 minutes.
For the strawberry syrup, combine the strawberries and water in a saucepan, and boil the mixture for 15 minutes. Strain it to separate the strawberries from the water. Add the sugar to the strawberry-infused water and simmer it for 10 minutes.
For the pancakes, in a bowl, whip the egg whites with the lemon juice and sugar until stiff peaks are formed.
For the pancakes, in a bowl, whip the egg whites with the lemon juice and sugar until stiff peaks are formed.
In a bowl, mix the egg yolks with the milk and vanilla until combined. Add the flour, prepared syrup, and red food coloring, and mix until combined. Gently fold the egg whites into the batter until combined.
In a bowl, mix the egg yolks with the milk and vanilla until combined. Add the flour, prepared syrup, and red food coloring, and mix until combined. Gently fold the egg whites into the batter until combined.
Heat a non-stick pan over low heat. Add portions of the batter and cook them for 3 minutes per side.
Heat a non-stick pan over low heat. Add portions of the batter and cook them for 3 minutes per side.
Serve garnished with fresh strawberries and strawberry syrup.
Serve garnished with fresh strawberries and strawberry syrup.
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