Strawberry Cream Mini Pancakes
Strawberry Cream Mini Pancakes deliver joy in every bite! These delightful treats are fluffy, bursting with flavor, and just the right size to serve up at breakfast or brunch. Topped with sweet cream and fresh strawberries, they’re perfect for a cozy family breakfast or a sweet surprise on a busy weekday.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons butter (melted)
- 1 cup whipped cream
- 1 cup fresh strawberries (sliced)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, vanilla extract, and melted butter. Whisk until well blended.
- Pour the wet mixture into the dry mixture. Stir gently until just combined.
- Preheat a non-stick skillet over medium heat. Grease lightly with butter or oil.
- Scoop a tablespoon of batter onto the hot skillet to form mini pancakes.
- Cook until bubbles form on the surface, about 1-2 minutes. Flip gently and cook for an additional 1-2 minutes until golden brown.
- In a small bowl, prepare your whipped cream.
- Stack the pancakes high, top generously with whipped cream, and add the fresh sliced strawberries. Serve immediately.
Notes
Use room temperature ingredients for a smooth batter. Don’t skip the resting time; let batter sit for about 5 minutes for extra fluffy pancakes! Keep cooked pancakes warm in a low oven until everyone is ready to dig in.