Strawberry vanilla pancakes

    20 min

    Light and fluffy pancakes packed with bits of fresh strawberries. The vanilla makes these pancakes taste more like dessert than breakfast! Serve with more strawberries and real maple syrup.

    43 people made this

    Serves: 4 

    • 125g plain flour
    • 2 tablespoons brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 240ml milk
    • 2 tablespoons vegetable oil
    • 1 egg, beaten
    • 2 tablespoons vanilla extract
    • 160g fresh strawberries, chopped

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla; mix until well blended. Stir in the chopped strawberries.
    2. Heat a large pan or griddle over medium heat; coat with butter. Pour 2 or 3 tablespoons of pancake batter into pan depending on desired size of pancakes. Flip the pancakes over when bubbles appear in the centre. Cook until golden brown on the other side.

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    Reviews in English (276)


    This recipe definitely has a few flaws. The first is that the ingredients list calls for an egg, but the egg is not referenced in the directions. I assume it should be slightly beaten, then added at the same time as the other wet ingredients. The second problem is that the batter was VERY runny. 2 Tablespoons of vanilla seems like an awful lot. Perhaps this should have been 2 teaspoons? I've never seen a recipe that called for that much vanilla, so I'm guessing that's the source of the too-runny batter. The pancakes did taste good. I'll probably make them again, but use much less vanilla, and perhaps add the milk gradually to achieve proper consistency.  -  28 Apr 2005  (Review from Allrecipes US | Canada)


    light and fluffy even with replacing 1/2 the a-p flour with whole wheat. used egg beater,ff milk, and omitted the oil altogether. When I stirred everything up, I was a bit leary, as the batter was very thin. I let it sit for a few minutes for the w.w. to absorb more of the liquid. It still was very thin but went ahead and they puffed up beautifully. No sticking even with omitting the oil. I couldn't really taste the sugar but perhaps because it was a bit heavy on the salt side; would perhaps cut salt in half. I was brave and used 1 tbsp. of vanilla and it gave it a very nice flavor without being overwhelming. Buttermilk could easily replace the reg. milk if one wishes. Thanks for the quick and hearty breakfast recipe!  -  01 Jul 2006  (Review from Allrecipes US | Canada)


    I loved this. Being a teacher and now having summer to spend with my 1 yr old I am always trying to find something to get him to eat his breakfast in the morning. We both ate this up right away. He was a little bit mad that I didn't make more. Will definately keep on file to use again. Thanks for the post.  -  04 Jun 2006  (Review from Allrecipes US | Canada)