Fluffy Strawberry Pancake Bowl
This fluffy pancake bowl brings comfort and sweetness with fresh strawberries, perfect for a cozy breakfast or a quick healthy treat any day.
Ingredients
Pancake Bowl Base
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 unit egg
- 3 tablespoons butter, melted
- 1 cup strawberries, diced
Creamy Topping (optional)
- 1/4 cup Greek yogurt
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- unit Extra sliced strawberries for serving
Instructions
Preparation
- Wash and dice the strawberries into small pieces. If using frozen strawberries, thaw and drain them completely.
- In a large bowl, sift the flour, baking powder, salt, and sugar.
- Make a well in the center and add the milk, egg, and melted butter. Mix until the batter is almost smooth, with a few small lumps remaining.
- Fold in the diced strawberries gently to avoid overmixing.
- Transfer the batter to a microwave safe bowl, filling no more than halfway to allow rising space.
Cooking
- Microwave for 3 to 4 minutes, until the pancake bowl is fully set. Let sit in the microwave for an additional minute.
Serving
- For the creamy topping, stir together the Greek yogurt, maple syrup, and vanilla until smooth.
- Spoon the topping over the warm pancake bowl and garnish with extra strawberries if desired.
Notes
To avoid overflow, choose a deep bowl and watch the pancake as it cooks. For an extra-fluffy texture, let the batter rest for 2 to 3 minutes before cooking. Add granola, nut butter, or chocolate chips for fun topping variations. If you prefer traditional pancakes, cook the batter on a pan using 1/4 cup portions as directed in the original method.