Fluffy homemade Strawberry Pancakes are filled with fresh, juicy strawberries & drizzled with sweet cream cheese syrup. This easy breakfast recipe is made in under 30 minutes and great for kids and adults!
Breakfast is one of my favorite meals of the day! It can be sweet or savory.
Sweet treats for breakfast are one of my guilty pleasures. And these Strawberry Pancakes with Cream Cheese Syrup are at the top of my guilty pleasure list!
Cream Cheese Syrup, yes that is an actual thing. And if not, I just made it happen! You’re welcome! 😉
I’ve been making these homemade pancakes for years and I guarantee they’ll be the best, most fluffy pancakes you’ve ever had. You can even substitute other ingredients for the strawberries, such as blueberries, chocolate chips or sliced bananas.
Adding the cream cheese syrup is totally optionally. But I would be doing you a disservice if I didn’t highly encourage you to make the cream cheese syrup!
These 3 ingredient Strawberry Watermelon White Wine Slushies are easy to blend up for parties, pool side cocktails or happy hour anytime! This refreshing cocktail recipe is made in just 5 minutes, so you can quickly get to sipping!
It’s summertime y’all and wine slushies are all the rage! I already shared a recipe for Lemon Berry White Wine Slushies and now I’m combining two of my favorite summer fruits, watermelon and strawberries, in this refreshing new slushie recipe!
Brie cheese, strawberries and balsamic vinegar are baked into a sourdough bread bowl in this sweet and savory baked brie bread bowl recipe!
During the holiday season, I serve my Caramelized Pear Baked Brie Bread Bowl at every party I throw and take it to every event I attend. It’s always a hit! Today, I decided to summer-ize the recipe, by swapping out the pears for summer’s favorite fruit, strawberries!
This recipe only takes 10 minutes to prep and is sure to be a new summer party favorite!
Fresh lemons and strawberries are mixed with bubbly prosecco for a refreshing prosecco sangria recipe. It’s perfect for spring and summer!
If you follow me on Instagram, Twitter or Facebook, there’s a great chance you’ve heard me talk about, take pictures at or check in to Queenstown Public House. It’s my “Cheers” if you will. My neighborhood bar where “everybody knows my name.” But literally, I’ve been asked if I work there because people see me there so often!
It’s a gem and I’m a creature of habit. What can I say? I find something I love, I stick with it.
One of the things that keeps me coming back time and time again is their Prosecco Mint Sangria. It’s amazing. So amazing that I decided to re-create it at home last weekend and share my version with you all!
Fresh strawberries and lemon are combined in this delicious muffin recipe that’s easy to make for breakfast or brunch in only 35 minutes!
Before leaving on my Summer Adventure in May, my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.
Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.
I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients (makes 9 muffins)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup butter (room temperature)
2 lemons (juice and zest)
1/2 cup strawberries (sliced)
Start by combining the flour, baking powder and salt in a small mixing bowl.
Next combine the butter, sugar, milk and eggs, then add in the flour mixture.
Combine well then add the lemon juice, zest and strawberries.
Fold all the ingredients together then spoon into the muffin pan.
Place in the oven at 350° for 25-30 minutes. Remove when golden and cooked through.
The great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.
These are easy to make for breakfast any day of the week!
Forget traditional blueberry muffins, there’s a new berry muffin in town 🙂