Strawberry Pancakes with Dark Chocolate Drizzle

Three white plates holding Strawberry Pancakes with whipped cream, dark chocolate and strawberry sauce

Strawberry Pancakes with Dark Chocolate Drizzle

Classic fluffy pancakes topped with fresh sliced strawberries and a melted chocolate drizzle are the best breakfast treat. Come learn how to make Strawberry Pancakes!

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 58kcal

Ingredients

Pancakes

2 cups all-purpose flour 240g
2 tablespoons granulated sugar 25g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ½ cups milk 382ml
2 eggs ~100g
1 teaspoon pure vanilla extract 6g
2 tablespoons unsweetened applesauce

Toppings

¼ cup dark chocolate chips melted
1 cup sliced strawberries
Strawberry Syrup
Strawberry Whipped Cream

Instructions

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together until incorporated. Set aside.
Whisk together the milk, eggs, vanilla extract and applesauce in a smaller bowl.
Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Be careful not to overmix, as this will affect the texture of the pancakes.) Set the batter aside, and let it rest for 5-10 minutes.
While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet once the batter has rested and the pan is hot.
When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
Top with the strawberries, then drizzle with the melted chocolate. Enjoy warm!

Notes

This recipe makes 24 2-tablespoon pancakes. If you make them larger, you will have fewer pancakes. If you make smaller pancakes, you'll have more.

This recipe is easily halved. To do this, just take half of all the ingredients and follow the directions.

This recipe can easily be made vegan, too. Use a vegan egg substitute (a flax egg or white vinegar/baking soda both work here, as we've tried to make these without realizing we didn't have eggs on hand), and make sure your dark chocolate chips are vegan, too.

Quick Tips and Tricks for the Best Pancakes

Don't overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it's completely smooth, the pancakes won't become as fluffy.
When do you know how to flip? When big 'ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing... because when you flip them, you won't flip them again. (Yep. We only need to flip our pancakes once.)
Once you've flipped your pancakes, don't press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
Leftover pancakes? Freeze 'em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition