Pancakes with maple syrup butter & strawberries
Discover the perfect breakfast treat with our Pancakes recipe, topped with rich maple syrup butter and fresh strawberries. Simple ingredients, easy steps, and utterly delicious results!
- 17 Jul 2025
- Cook time 50 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Pancakes with maple syrup butter and strawberries are a delightful breakfast treat that combines fluffy, tender pancakes with the rich, sweet flavor of maple syrup butter and the fresh, tart taste of strawberries. This recipe is easy to follow and perfect for weekend mornings or special occasions. Gather your ingredients and follow these steps to make a breakfast that everyone will love.
Ingredients:
Instructions:
- Wash, hull, and slice the strawberries. Set aside for serving.
- In a large mixing bowl, combine 2 cups of self-raising flour and a dash of salt.
- In a separate bowl, whisk together the 2 cups of milk and 2 eggs until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
- In a small bowl, combine the softened butter and 1 tbsp of maple syrup. Mix until smooth and well combined.
- Stack the pancakes on serving plates.
- Top with a dollop of maple syrup butter.
- Garnish with the sliced strawberries.
- For an extra touch, drizzle additional maple syrup over the pancakes if desired.
- Serve immediately and enjoy your delightful traditional pancakes with maple syrup butter and fresh strawberries!
Tips:
- Make sure your griddle or pan is preheated before you start cooking the pancakes to ensure they cook evenly.
- Don't overmix the batter; it's okay if there are a few lumps. Overmixing can result in tough pancakes.
- To keep the pancakes warm while you're cooking the others, place them in a low oven (about 200°F or 93°C).
- Serve immediately after cooking for the best taste, but you can also freeze leftovers for a quick breakfast another day.
With this easy-to-follow recipe, you can create delicious pancakes that are perfectly complemented by the sweet and rich maple syrup butter and the fresh taste of strawberries. These pancakes are sure to be a hit, whether you're serving them for a special breakfast or a casual weekend brunch. Enjoy your homemade pancakes and the smiles they bring!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.72g | 5% |
| Sugar 4.91g | 5% |
| Fat | |
| Fat 18g | 22% |
| Saturated 9g | 31% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 80mg | 14% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.93mg | 6% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.66ug | 27% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 1.83ug | 2% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.12mg | 14% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 240mg | 7% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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