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Valentine’s Breakfast Pancakes: Easy Fluffy Recipe with Strawberry Syrup

Valentine’s breakfast pancakes - featured image
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These ultra-fluffy pancakes are perfect for Valentine’s Day or any special morning, featuring a homemade strawberry syrup that’s sweet, tangy, and festive. Simple pantry ingredients and a gentle folding method guarantee tall, pillowy stacks that everyone will love.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (200g)
  • 2 tablespoons granulated sugar (25g)
  • 2 teaspoons baking powder (10g)
  • 1/2 teaspoon baking soda (2g)
  • 1/4 teaspoon salt (1g)
  • 1 1/2 cups buttermilk (355ml)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted and slightly cooled (57g)
  • 1 teaspoon vanilla extract (5ml)
  • Red or pink food coloring (optional, a few drops)
  • 2 cups fresh or frozen strawberries, hulled and chopped (340g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • 1/4 cup water (60ml)
  • 1/2 teaspoon vanilla extract (2.5ml)
  • 2 teaspoons cornstarch (optional, 5g, mixed with 2 teaspoons water)

Instructions

  1. Prepare the Strawberry Syrup: In a small saucepan, combine strawberries, sugar, lemon juice, and water. Set over medium heat and bring to a gentle simmer, stirring occasionally. Cook for 8–10 minutes, until the strawberries soften and release their juices.
  2. For a thicker syrup, mix cornstarch with water, then stir into the syrup. Simmer for 2–3 more minutes, until thickened.
  3. Remove from heat, stir in vanilla extract, and let cool slightly. For a smooth sauce, blend or strain out the seeds if desired.
  4. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Whisk to break up any clumps.
  5. Whisk Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth. Add food coloring if using.
  6. Combine Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined—some lumps are fine.
  7. Preheat Your Pan: Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil and swirl to coat. Flick a few drops of water on the surface—they should dance and sizzle.
  8. Cook Pancakes: For each pancake, scoop about 1/4 cup of batter onto the hot pan. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook another 1–2 minutes, until golden brown. Repeat with remaining batter.
  9. Serve: Stack pancakes on a plate. Spoon warm strawberry syrup over the top. Add whipped cream, heart-shaped sprinkles, or sliced fresh strawberries if desired. Serve immediately.

Notes

Let the batter rest for 5–10 minutes before cooking for extra fluffiness. Don’t overmix the batter—some lumps are good. Keep pancakes warm in a low oven on a rack to prevent sogginess. Use heart-shaped cookie cutters for festive shapes. Syrup can be made ahead and reheated. Pancakes freeze well for up to 2 months.

Nutrition

Keywords: Valentine's pancakes, fluffy pancakes, strawberry syrup, breakfast, brunch, easy pancakes, homemade syrup, festive breakfast, kid-friendly, holiday recipe

Find it online: https://fuzzyforker.com/valentines-breakfast-pancakes-easy-fluffy-recipe-with-strawberry-syrup/