Whip Up This Strawberry Pancake Recipe For Your Next Sunday Brunch

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar or coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon pink or sea salt

Wet Ingredients:

• 3 tablespoons melted butter
• 1 1/4 cup regular or non-dairy milk
• 1 egg
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 cup diced strawberries, plus more for topping
• Oil or butter for the pan

To Serve:

• Maple syrup
• Butter

Directions:

1. In a large mixing bowl, add in all the dry ingredients and whisk until they are all mixed together.
2. In a separate mixing bowl, whisk together melted butter, milk, egg, vanilla extract, lemon juice, and lemon zest. Add the wet ingredients to the dry ingredients and whisk together slowly until no more dry lumps of flour remain. Let the batter rest for at least 10 minutes to hydrate the flour.
3. While the batter is resting, dice the strawberries and prepare the pan. Heat butter or oil over medium-high heat on the pan on the stovetop. Make sure the butter or oil is evenly distributed on the pan so the pancakes do not stick to it.
4. Place the diced strawberries in a bowl and have them ready by the pan. Using a 1/4 cup measuring cup, scoop out the batter and pour onto the hot pan. You should be able to fit 2 or 3 pancakes on the pan, depending on the size of the pan and the thickness of the pancakes. Take a pinch of diced strawberries and place them on each pancake while the bottom is cooking. Allow each pancake to cook for 2 to 3 minutes, then flip. Cook for 1-2 more minutes, remove the pancakes onto a plate, then repeat with the remaining batter.
5. Serve these fluffy strawberry pancakes with fresh strawberries, maple syrup, and more butter and serve them up hot.