Strawberries & Cream Pancakes – light and fluffy pancakes enriched with cream in the batter and full of chunks of sweet fresh strawberries. A brunch to remember.
I’m posting these Strawberries & Cream Pancakes on Mardi Gras, also known as Pancake Night in Newfoundland. These light delicious beautiful pancakes will be served again tonight at my house as we celebrate this centuries old tradition.
When Fat Tuesday is well behind us we will still be enjoying one of the best pancakes ever at brunches throughout the year.
For more of our favourite pancake recipes from Lemon Blueberry CornmealPancakes to basic buttermilk pancakes, go here.
You will also want to check out my Ten Top Tips for Perfect Pancakes.
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- 1 1/2 cups chopped strawberries
- 1 2/3 cups flour
- 1/2 tsp salt
- 3 tbsp sugar
- 4 tsp baking powder
- 1 egg
- 3 tsp vanilla extract
- 1 cup milk
- 1/2 cup whipping cream
- 4 tbsp melted butter
Sift together the flour, salt, sugar & baking powder and set aside.
Whisk together the egg, milk, whipping cream, and melted butter.
Pour over the dry ingredients and whisk together just unjtil combined. Do not over mix. Don't worry about small lumps. The batter will be thick.
Spoon the batter onto a lightly greased griddle on medium low heat, it's best to cook these slowly.
You may need to spread the batter out a little with the back of a spoon.
Sprinkle chopped strawberries on the top. Cook for 3-4 minutes per side or until the center is fully cooked.
These are delicious served with a little whipped cream as well as maple syrup.
Makes about 1 dozen large pancakes.