Fluffy pancakes, studded with strawberries and flavored with malt, make strawberry malted pancakes a special treat! Top them with maple syrup and fresh berries.
Erin from The Spiffy Cookie is making our pancakes today! In Erin’s post she talks about her dad making pancakes. I love that pancakes are tied to fun memories for almost everyone. Thanks for sharing your stories and pancake, Erin!
Hi friends, Erin here. To be a part of Rachel’s pancake party is an honor. It’s an entire month dedicated to pancakes. Who knew July could be so dreamy?
Pancakes were a huge part of my life while living under my parents’ roof. My dad made so many different versions, it became a popular treat for when friends would sleep over. Currently, even though I tend to stick to his recipes, the diversity of pancakes I’ve experienced thus far drives me to try out even more.
Recently I have fallen in love with malted milk powder in cookies, so I thought I would like to try it out for breakfast. The malted milk powder replaces sugar, giving the pancakes that typical diner-style flavor.
And since malt always makes me think of milkshakes (strawberry milkshakes in particular), strawberry malted pancakes were born. I adapted this recipe from King Arthur Flour.
No strawberries in sight? You can easily substitute any berry, or even other fruits. Serve with maple syrup and more fresh berries.
- 2 large eggs
- 1 cup milk
- 3 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup ground old fashioned oats (see note)
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ¼ cup malted milk powder
- 1 ½ cups sliced fresh strawberries, divided
- In a large bowl, using an electric hand mixer, beat the eggs and milk on high until light and foamy, about 3 minutes. Stir in the butter.
- In a medium bowl, whisk the dry ingredients together. Gently mix into the egg and milk mixture until incorporated. Fold in 1 cup of the strawberries and let the batter rest for 15 minutes; it'll thicken slightly.
- Heat a frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease and when heated, drop 1/4 cupfuls of batter. Cook until bubbles begin to form and break, about 2 minutes. Flip the pancakes and cook the other side until brown, about 1-1/2 to 2 minutes. Serve immediately topped with butter, syrup, and remaining strawberries.
- Use a blender or food processor to grind oats. One cup of oats will yield ½ cup ground oats.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.