#PinkEats: A twist on a breakfast staple: Strawberry Vanilla Pancakes

In honor of Breast Cancer Awareness month, we’ll be posting Pink Eats, a collection of healthy and yummy recipes that are all pink! And to kick it off, we’re starting with one of my favorite breakfast staples to wake up to: a batch of fluffy, golden brown pancakes.  Call it nostalgia, but to me, a pancake breakfast is equal to sleeping in and enjoying a relaxing weekend.  And with this pink inspired recipe for Strawberry Vanilla Pancakes, you can put that alarm clock to rest and wake up to the sweet smells of strawberries and the crackle of a pancake griddle.

A light and fluffy option, these pancakes won’t derail your daily diet.  Each serving (2 pancakes) has 280 calories, 9.7 grams of fat, 58 grams of cholesterol, and 7.1 grams of protein.

Strawberry Vanilla Pancakes

Yields 8 pancakes (2 pancakes is 1 serving size).


1 Cup all-purpose flour
2 Tablespoons brown sugar
2 Teaspoons baking powder
1 Teaspoon salt
1 egg
1 Cup milk
2 Tablespoons vegetable oil
2 Tablespoons vanilla extract
1 Cup chopped, fresh strawberries


In a bowl, combine the flour, brown sugar, baking powder, and salt.  Next, mix in the milk, oil, egg and vanilla. Combine until well blended.  Stir in the fresh strawberries (make sure to chop the strawberries small in order to prevent raw spots when cooking).

Heat a skillet or griddle and coat with cooking spray (or butter).  Scoop batter according to your desired size of pancake.  Once bubbles appear in the center, flip pancake with a spatula.  Cook on the other side until the pancake is light golden brown.

The addition of vanilla makes these pancakes taste like a dessert treat for breakfast! To tweak the recipe a little or to raise the nutritional value, small and easy changes can be made and the result will still be tasty.  Add a dash of cinnamon, or swap out the strawberries for a different fruit, like blueberries, or blackberries for a slightly different taste.  You can also use skim milk instead of whole milk to cut down on the fat, or use ½ all-purpose flour and ½ whole-wheat flour for added health benefits.

What are your favorite pancake ingredients?

Photo credit: aMichiganMom

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