Mini Strawberry Pancakes

If you’re looking for a fun and tasty breakfast treat, mini strawberry pancakes are the way to go! These pancakes are easy to whip up and perfect for a quick breakfast, brunch, or even a snack. They have a wonderful balance of fluffy pancake batter and juicy strawberries, making them a delightful start to any day. 

These mini strawberry pancakes are super easy to make and taste amazing. Plus, they’re small and fun to eat, especially for kids. You can get creative with the toppings, adding anything from whipped cream to chocolate chips, making each bite a special treat.

Why You’ll Love This Recipe:

Fresh and Fruity: The strawberries provide a burst of freshness in each bite, making these pancakes the perfect sweet treat for breakfast or brunch.

Mini Size: The mini pancakes are fun to make and eat. Their small size means you can easily customize the toppings and serve them as part of a larger breakfast spread.

Soft and Fluffy: The batter creates light, fluffy pancakes that have a slight crunch on the outside from the caramelized sugar and butter.

Customizable: You can add other mix-ins like chocolate chips or nuts to customize the pancakes to your liking.

Perfect for Kids: Their mini size and the fun of dipping strawberries into the batter make them perfect for little hands.

Ingredients

• All-purpose flour
• Granulated white sugar
• Baking powder
• Baking soda
• Salt
• Egg
• Milk
• Melted butter
• Diced strawberries
• Powdered sugar (for serving, optional)
• Maple syrup (for serving, optional)

How To Make Mini Strawberry Pancakes

1. Heat the Griddle or Pan:

Start by heating your griddle or large pan to medium-low or medium heat.

This is the ideal temperature for cooking pancakes as it allows them to cook through without burning the outside. The key is to maintain a steady heat throughout the cooking process.

You want the surface of the griddle or pan to be hot enough that when you place the batter on it, the pancakes start cooking immediately but do not brown too quickly.

2. Grease the Griddle:

Spread a bit of butter on the griddle or pan.

This prevents the pancakes from sticking to the surface and adds flavor, helping them develop a nice golden-brown exterior. You can also use non-stick spray if you prefer. Be sure to coat the entire surface where you’ll be cooking the pancakes.

3. Mix Dry Ingredients:

In a medium bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

Whisk them together thoroughly to ensure the dry ingredients are evenly distributed. This step is important because it ensures the leavening agents (baking powder and baking soda) are mixed in well, which will help the pancakes rise properly.

4. Whisk Wet Ingredients:

In a separate bowl, whisk together the egg, milk, and melted butter.

The egg provides structure and binds the ingredients together, while the milk adds moisture to the batter. The melted butter adds richness and flavor to the pancakes. Whisking the wet ingredients ensures the egg is fully incorporated and there are no clumps.

5. Combine Wet and Dry Ingredients:

Pour the wet mixture into the dry mixture.

Stir gently until the ingredients are just combined. Be careful not to overmix the batter. It’s okay if the batter is a bit lumpy. Overmixing can result in dense pancakes, so it’s better to leave some lumps in the batter. The lumps are just the flour, and they will hydrate and soften as the pancakes cook.

6. Prepare the Strawberries:

Wash and slice your fresh strawberries. Slice them into small pieces that will fit nicely on the pancakes.

Take a skewer or fork and dip each strawberry slice into the pancake batter. Coat the strawberry slice evenly with the batter.

The idea is to have each strawberry slice fully covered in batter so that when it’s cooked, the strawberry becomes soft and sweet inside the pancake.

7. Cook the Mini Pancakes:

Place the coated strawberries onto the griddle or pan, spacing them out a little to ensure the pancakes don’t crowd each other.

The pancakes should be small, about the size of a silver dollar or smaller, so you can make them mini-sized.

Cook the pancakes for about 2 minutes on one side, or until you see small bubbles forming on the surface. The edges should start to look set, and the bottom will be golden brown.

Carefully flip the pancakes using a spatula and cook for another 2 minutes on the other side until golden brown as well. The pancakes should be cooked through but still soft inside.

8. Serve the Mini Strawberry Pancakes:

Once the pancakes are done, remove them from the griddle and place them on a plate.

Optional: Dust the pancakes with a little powdered sugar for added sweetness and a pretty touch.

Serve them with a drizzle of maple syrup for the classic pancake topping. You could also top them with whipped cream or fresh sliced strawberries for extra indulgence.

Tips and Variations:

• Use fresh strawberries for the best taste and texture.
• Try adding other fruits like blueberries or bananas for different flavors.
• For a special treat, top the pancakes with whipped cream, chocolate chips, or caramel sauce.
• These strawberry mini pancakes are great for a quick breakfast, brunch, or a fun snack for kids.