Skip the maple syrup and opt to sweeten these perfect Strawberry Pancakes with and even more indulgent topping - homemade Nutella Syrup.
Course Breakfast
Cuisine American
Keyword nutella syrup, strawberry pancakes
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 10pancakes
Calories 246kcal
Author Erica
Ingredients
1scant cup milkroom temperature
1tablespoonlemon juice
1 ½cupsall-purpose flour
3tablespoonsgranulated sugar
1tablespoonbaking powder
½teaspoonsalt
2eggsroom temperature
3tablespoonsunsalted buttermelted
1teaspoonvanilla extract
1 ½cupsfresh strawberrieschopped
Nutella Syrup
2-3tablespoonsheavy cream
2tablespoonsunsalted butter
½cupNutella
½teaspoonvanilla extract
Instructions
Heat griddle to 350 degrees F.
Combine milk and lemon juice in a measuring cup, and allow to sit for 10 minutes. Whisk.
In a large bowl, whisk together dry ingredients. Make a well in the middle, set aside.
In another bowl, add milk/lemon juice mixture, eggs, melted butter, and vanilla. Whisk until well combined. Add wet mixture to the middle of the dry ingredients. Whisk together until just incorporated, then gently fold in strawberries.
Spray griddle with non-stick cooking spray, and use a triggered ice cream or large cookie scoop to portion out pancakes.
Cook until bubbles form on tops of pancakes, and they begin to look dry (1-2 minutes,) then flip and cook another minute or so until golden brown. Repeat until all batter is used.
Nutella Syrup
In a measuring cup or microwave-safe bowl, combine heavy cream and butter. Microwave in 30-second increments until butter is melted. Mix together with a rubber spatula, then add Nutella and vanilla and mix until smooth. If a thinner consistency is desired, heat more cream and blend in.