If fresh strawberries covered in fluffy pancake batter and dusted with powdered sugar doesn't get you excited for breakfast, then I don't know what will! My Strawberry Pancake Dippers are a fun, bite-sized way to get more fruit into your favorite breakfast treat. Plus, this recipe can easily be made gluten-free, paleo-friendly, and vegan-friendly, making it the perfect breakfast treat for the whole family!
1 Mini Cookie Cutter This set of cookie cutters includes a mini size that is perfect for this recipe!
- 2 Cups Strawberries cut into 1/2 inch slices
- 1 Cup Pancake Batter prepared according to the package instructions
- 2 Tablespoons Powdered Sugar
- 3 Tablespoons Maple Syrup optional - for dipping
Start by preparing your pancake batter of choice, and set it aside.
Next, prepare your strawberries by slicing the tops off and cutting them into 1/2 inch slices.
Then, heat a pan on the stove over medium heat and grease it with butter or oil – I personally use avocado oil.
Dip your strawberry slices into the pancake batter - one at a time - and ensure that they are fully coated.
Place your coated strawberries into the pan and cook for two minutes on each side, until they turn a golden brown, about 2 minutes per side.
Once your pancakes are done, dust them with powdered sugar.
Serve them with maple syrup, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!