Description
Fluffy homemade pancakes served with a sweet, chunky homemade strawberry syrup made from fresh strawberries simmered to perfection. This recipe combines whole wheat and all-purpose flour for a hearty texture, enriched with buttermilk and chocolate chips for an indulgent breakfast treat.
Ingredients
Strawberry Syrup
- 2 1/2 cups chopped fresh strawberries, divided
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water (for slurry)
Pancakes
- 3/4 cup white whole wheat flour (or all-purpose flour)
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg white
- 3 tablespoons unsalted melted butter, plus additional for greasing the pan
- 1/2 cup semisweet chocolate chips
Instructions
- Make Strawberry Syrup: Place 2 cups of chopped strawberries, granulated sugar, and 1/4 cup water in a medium saucepan over medium heat. Simmer for about 8 minutes, stirring occasionally to prevent sticking and to break down the fruit.
- Prepare Cornstarch Slurry: In a small bowl, mix 1 1/2 teaspoons cornstarch with 1 tablespoon water until smooth. Add this slurry to the simmering strawberry mixture along with the remaining 1/2 cup chopped fresh strawberries to add texture to the syrup. Continue to simmer for another 2-3 minutes until the syrup thickens. Optionally, puree a portion of the syrup for a smoother texture before serving.
- Combine Dry Ingredients for Pancakes: In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat together buttermilk, milk, vanilla extract, egg, egg white, and melted butter until smooth and combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender pancakes. Fold in the chocolate chips carefully.
- Cook Pancakes: Heat a griddle or non-stick skillet over medium-low heat and lightly grease with butter. Using a 1/4 or 1/3 cup measure, scoop the batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, greasing the griddle as needed.
- Keep Pancakes Warm: Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven until all pancakes are cooked and ready to serve.
- Serve: Plate the warm pancakes and generously spoon the homemade strawberry syrup over the top. Enjoy immediately.
Notes
- For a smoother syrup, puree part or all of the strawberry syrup after cooking.
- You can substitute all-purpose flour entirely if white whole wheat flour is unavailable.
- Adjust cooking heat as necessary to avoid burning pancakes while ensuring they cook through.
- Leftover pancakes can be refrigerated and reheated in a toaster or oven.
- Feel free to swap chocolate chips for fresh blueberries or nuts for variety.
