Nut-Free Strawberry Pancakes
Fluffy, golden, and bursting with the sweetness of fresh fruit, these Nut-Free Strawberry Pancakes are a breakfast delight everyone can enjoy! Perfectly suited for those with nut allergies, this recipe combines pantry staples like all-purpose flour, milk, and vanilla extract with juicy, diced strawberries for a fruity twist. The batter comes together in just minutes, and the pancakes cook up light and tender, with strawberry pieces adding pops of vibrant flavor in every bite. Whether topped with maple syrup, a dollop of whipped cream, or additional fresh strawberries, these pancakes are a family-friendly option that’s as easy to make as they are to love. Quick to prepare and ideal for weekend brunch or a weekday treat, this recipe promises the perfect balance of classic comfort and fruity flair.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons table salt
- 1.25 cups milk
- 1 whole large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.75 cup fresh strawberries, diced
- 1 as needed butter or oil for cooking
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 2
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 4
Fold the diced strawberries into the batter, ensuring they are evenly distributed.
Step 5
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step 6
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a round shape if needed.
Step 7
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancake with a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
Step 8
Repeat with the remaining batter, greasing the skillet as needed.
Step 9
Serve the pancakes warm with your favorite toppings such as syrup, additional fresh strawberries, or whipped cream.
Nutrition Facts
| Serving size | (749.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1446.3 |
| Total Fat 59.5g | 0% |
| Saturated Fat 34.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 337.4mg | 0% |
| Sodium 1424.2mg | 0% |
| Total Carbohydrate 190.4g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 47.1g | |
| Protein 36.4g | 0% |
| Vitamin D 182.2IU | 0% |
| Calcium 465.9mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 942.5mg | 0% |
Source of Calories