These fluffy pancakes are infused with the delightful flavor of strawberries and yogurt, making them a perfect breakfast treat.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Sift the dry ingredients together to ensure a lump-free batter.
In another bowl, whisk together the egg, melted butter, buttermilk, yogurt, and vanilla extract.
Make sure the butter is slightly cooled before adding to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Fold in the chopped strawberries into the batter.
Coat the strawberries in a bit of flour before folding to prevent them from sinking.
Heat a griddle over medium heat and lightly grease with butter or cooking spray.
Ensure the griddle is evenly heated before adding the batter.
Scoop about a quarter cup of batter onto the griddle for each pancake.
Cook until bubbles form on the surface before flipping.
Flip the pancakes and cook for another 2-3 minutes until golden brown.
Press gently with the spatula to ensure even cooking.
Serve the pancakes warm with your favorite toppings like syrup or additional strawberries.
Warm the syrup slightly for a more indulgent experience.
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