These strawberry buttermilk pancakes are fluffy, tender, and bursting with juicy strawberries in every bite. I like to top them with a homemade strawberry sauce for extra flavor, but they’re just as good with butter and syrup.
Strawberry Buttermilk Pancakes
Sometimes, I just want a stack of soft, fluffy pancakes loaded with fresh strawberries, and these strawberry buttermilk pancakes always deliver. The buttermilk gives them the perfect balance of tangy and tender, while the strawberries add bursts of natural sweetness in every bite. They cook up golden on the outside, light on the inside, and come together with simple ingredients I usually have on hand.
I like to make these when I want something a little more special than a basic pancake but without a lot of extra effort. The batter is easy to mix, and letting it rest for a few minutes makes all the difference in getting that light, airy texture. A drizzle of butter and syrup works just fine, but when I have time, I top them with homemade strawberry sauce to bring out even more of that fresh berry flavor.
Whether it’s a slow weekend morning or a quick breakfast during the week, these pancakes always hit the spot. They’re soft, flavorful, and easy to make, which is exactly what I want when I’m craving a homemade stack.
Why I Love This Recipe
- The strawberries caramelize slightly as they cook, adding even more sweetness and flavor to each bite.
- The batter is thick but easy to work with, so the pancakes hold their shape and cook up evenly.
- They reheat well, making them a great option for meal prepping breakfast for the week.
Ingredients
Every ingredient plays a role in making these strawberry buttermilk pancakes soft, fluffy, and packed with flavor. Here’s what you’ll need:
- Unsalted butter – Adds richness and a touch of flavor to the batter.
- All-purpose flour – The base that gives the pancakes their structure.
- Granulated sugar – A little sweetness to balance out the tangy buttermilk and strawberries.
- Baking powder – Helps the pancakes rise and stay fluffy.
- Baking soda – Works with the buttermilk to create extra lift and tenderness.
- Salt – Brings out all the flavors and keeps the sweetness in check.
- Buttermilk – Makes the pancakes moist, slightly tangy, and light.
- Eggs – Help bind everything together while adding moisture and richness.
- Vanilla extract – Adds a warm, subtle sweetness.
- Fresh strawberries – The star of the show! Juicy, sweet, and packed with flavor.
- Vegetable oil (for the pan) – Keeps the pancakes from sticking and gives them that golden, crispy edge.
How to Make Strawberry Buttermilk Pancakes
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
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Step One: Melt the Butter
Melt the butter in the microwave or on the stove, then set it aside to cool slightly. -
Step Two: Mix the Dry Stuff
Grab a big mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. -
Step Three: Mix the Wet Stuff
In another bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. -
Step Four: Bring It All Together
Pour the wet ingredients into the dry and whisk briefly—don’t overdo it. A few lumps are totally fine. -
Step Five: Add the Butter and Berries
Stir in the melted butter, then toss in the chopped strawberries and give it one last quick stir. The batter should still be a little lumpy. -
Step Six: Let It Rest
Set the batter aside for 5–10 minutes. It makes a difference, so don’t skip this step! -
Step Seven: Heat Up the Griddle
Drizzle some oil on a griddle and heat it over medium. -
Step Eight: Cook the Pancakes
Once the griddle is hot, scoop about two tablespoons of batter per pancake onto it. When bubbles start popping up on the surface, flip and cook the other side until golden. -
Step Nine: Keep It Going
Work in batches, adding more oil as needed, until you’ve used up all the batter. -
Step Ten: Serve and Enjoy
Plate up the pancakes with strawberry sauce and some extra fresh strawberries on top.
Recipe Tips
If your pancakes aren’t as fluffy as you’d hoped, a few key factors could be at play. Here’s what to keep in mind:
- Fresh leavening agents make a difference. Baking powder and baking soda lose their effectiveness over time, which can affect how well the pancakes rise.
- Overmixing leads to dense pancakes. Stirring too much activates the gluten in the flour, so mix just until combined, leaving some lumps.
- Resting the batter for 5–10 minutes improves texture. This short wait time allows the ingredients to work together for a fluffier, more flavorful result.
- Cooking temperature matters. A griddle that’s too hot can brown the outside too quickly, preventing the pancakes from rising properly. Medium heat ensures even cooking.
- Top them with my homemade strawberry sauce if you like extra strawberry flavor.
Storage and Freezing
These strawberry buttermilk pancakes are best enjoyed fresh, but they store, freeze, and reheat well for an easy breakfast later. Here’s how to keep them tasting great:
- Storage: Let pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.
- Freezing: Stack pancakes with parchment paper between each one and place them in a freezer-safe bag or container. They’ll keep for up to 2 months.
- Reheating: Warm in the microwave for 20–30 seconds, in a toaster on a low setting, or in a skillet over low heat until heated through.
Frequently Asked Questions
- Can I use frozen strawberries instead of fresh? Yes, but thaw and drain them first to avoid excess moisture in the batter.
- What if my pancakes are too thick? If the batter is too thick to pour easily, add a splash of buttermilk to loosen it up.
- Can I make the batter ahead of time? It’s best to make the batter fresh, but if needed, mix the dry and wet ingredients separately and combine them just before cooking.
- Why are my pancakes browning unevenly? This can happen if the griddle isn’t evenly heated. Let it warm up fully and spread the oil evenly before cooking.
- Can I make these without buttermilk? For a substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.
More Pancake Recipes
If you’re also a pancake lover, here are a few more of my pancake recipes you need to try:
- Chocolate Pancakes
- Lemon Ricotta Pancakes with Blueberry Sauce
- Banana Blender Pancakes
- The Fluffiest Pancakes
- Perfect Dutch Baby Pancake Recipe
- Pumpkin Pancakes
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Fresh Strawberry Buttermilk Pancakes
Equipment
- measuring cups and spoons For accurate pancake texture and consistency.
- mixing bowls For keeping the wet and dry ingredients separate before combining.
- whisk Helps mix the batter without overworking it.
- Griddle or nonstick skillet. A wide cooking surface helps the pancakes brown evenly.
Ingredients
Buttermilk Pancakes:
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsps (8 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (3 g) table salt
- 1¾ cups (420 ml) buttermilk
- 2 large eggs
- 2 tsps (10 ml) vanilla extract
- 3 tbsps (42 g) unsalted butter melted
- 1 cup fresh strawberries chopped small
- ¼ cup (60 ml) canola oil or vegetable or coconut oil, divided
- homemade strawberry sauce (optional)
- extra chopped strawberries for garnish
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.2 cups (240 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 tsps (8 g) baking powder, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth.1¾ cups (420 ml) buttermilk, 2 large eggs, 2 tsps (10 ml) vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk gently just until most of the flour disappears. The batter should still look slightly lumpy. Overmixing can make the pancakes heavy instead of thick and soft.
- Whisk in the melted butter until incorporated.3 tbsps (42 g) unsalted butter
- Fold in the chopped strawberries with a spatula or a few gentle turns of the whisk. Small strawberry pieces spread more evenly through the batter and create jammy strawberry pockets throughout the pancakes as they cook.1 cup fresh strawberries
- Let the batter rest for 5 to 10 minutes before cooking. This gives the flour time to hydrate and helps the pancakes cook up thicker while keeping the strawberries suspended throughout the batter instead of sinking.
- Heat a lightly oiled (don't use all the oil at once) skillet or griddle over medium heat. The surface should be hot enough that a small drop of batter gently sizzles when added.¼ cup (60 ml) canola oil
- Scoop about 2 tablespoons (30ml) batter per pancake onto the hot griddle, leaving space between each one. The batter should stay fairly thick on the griddle instead of spreading thin.
- Cook until bubbles begin forming across the surface and the edges look lightly set. The strawberries will begin softening directly into the pancakes while the centers continue cooking.
- Flip carefully and cook the second side until golden brown and cooked through. Some of the strawberry juices will caramelize where they hit the hot griddle, creating deeper strawberry flavor and little jammy edges throughout the pancakes.
- Continue cooking in batches, lightly oiling the griddle between rounds as needed.
- Serve warm with homemade strawberry sauce spooned over the top and extra fresh strawberries for garnish.homemade strawberry sauce, extra chopped strawberries for garnish
Notes
- Fresh strawberries hold together better than frozen strawberries and create more defined strawberry pockets throughout the pancakes.
- Keep the heat at medium so the centers finish cooking before the outside becomes too dark. The strawberries add extra moisture to the batter and need slightly gentler cooking than plain pancakes.
- If your strawberries are especially juicy and loosen the batter too much, whisk in 1 to 2 tablespoons (8 to 16g) flour. The batter should stay thick enough to hold the strawberries evenly throughout the pancakes.
- The pancakes reheat well in a skillet, toaster oven, or microwave for quick breakfasts later in the week.
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Frances says
These buttermilk pancakes turned out amazing and the sauce too. I’m going to serve for Easter brunch.