Strawberry Buttermilk Pancakes, where sweet meets tanginess and breakfast becomes a morning love affair. Topped with strawberry sauce, this fluffy, buttermilk stack is the epitome of pancake perfection.
There is something so undeniably comforting and satisfying about a stack of pancakes. And this combination of fluffy pancakes and juicy strawberries are going to become a fast favorite when it comes to making homemade buttermilk pancakes.
For me it’s the aroma of freshly cooked batter sizzling on the griddle and the anticipation of that first bite that gives pancakes their unexplainable and irresistible charm.
This classic breakfast recipe will always be a crowd-pleaser, perfect for summer mornings, lazy weekends or special occasions. It won’t matter whether you’re gathered around the breakfast table with family or treating yourself to a leisurely brunch, there’s something undeniably comforting and satisfying about a stack of pancakes.
Why Does Everyone Love These Strawberry Buttermilk Pancakes? (especially me)
My adoration for these homemade Strawberry Buttermilk Pancakes is irrefutable and goes hand in hand with my identity as a breakfast enthusiasts.
- Irresistible Flavor: The combo of fluffy pancakes and juicy strawberries is pretty perfect flavor-wise. The tanginess of the buttermilk, sweetness of the strawberries, and vanilla undertones make each bite a sweet experience.
- Fluffy Texture: The buttermilk and leavening agents work together to create a light and airy texture. You’ll see once you take your first bite and they practically melt in your mouth.
- Versatility: While these pancakes are awesome on their own, they can be customized to suit your preferences. You can easily experiment with toppings like whipped cream, maple syrup, or dust them with powdered sugar if you prefer.
- Seasonality: With fresh strawberries, these pancakes are a must make for strawberry season. A great way to enjoy fresh produce.
Strawberry Buttermilk Pancakes Ingredients
The full, printable recipe can be found at the bottom of this post, but let’s delve into the role each ingredient plays in making these pancakes a delicious treat.
- Unsalted butter: Provides richness and flavor to the pancake batter.
- All-purpose flour: The main dry ingredient that forms the structure of the pancakes.
- Granulated sugar: Adds sweetness to balance the tanginess of the strawberries.
- Baking powder: Acts as a leavening agent, helping the pancakes rise and become fluffy.
- Baking soda: Another leavening agent that reacts with the acidity in buttermilk for additional fluffiness.
- Salt: Enhances the overall flavor and balances the sweetness.
- Buttermilk: Adds tanginess, moisture, and tenderness to the pancakes while interacting with the leavening agents for a light texture.
- Eggs: Provide structure, moisture, and richness to the batter.
- Vanilla extract: Infuses a yummy aroma and flavor into the pancakes.
- Fresh strawberries: The star ingredient! They bring natural sweetness and vibrant bursts of flavor.
- Vegetable oil for the pan: Prevents sticking and helps achieve a golden, crisp exterior.
Why Do We Put Buttermilk in Pancakes?
Buttermilk contributes the tangy and slightly acidic flavor that complements the sweetness of the pancakes. It’s the acidity in buttermilk that interacts with the baking powder and baking soda, resulting in the chemical reaction that produces carbon dioxide. This trapped carbon dioxide helps the pancakes rise and become fluffy. Moreover, the lactic acid in buttermilk tenderizes the gluten in the flour, which makes a tender and moist texture. If you can find full-fat buttermilk, often known as Bulgarian buttermilk, use that for the tastiest result.
If you don’t want to use buttermilk, you can simply replace it with the same amount of milk, but the texture will be different in the final pancake.
To make your own buttermilk you will need 1 tablespoon of white vinegar or lemon juice for every cup of milk. Simply add the vinegar or lemon juice to the milk and leave it to sit for 5 minutes to thicken. When the milk looks curdled – you’ve just made buttermilk.
Why Are My Buttermilk Pancakes Not Fluffy?
If your buttermilk pancakes are not the fluffiness you anticipated, there could be a few potential culprits.
Were your leavening agents, (baking powder and baking soda) fresh and active? Expired or inactive leavening agents may not provide the necessary lift you were expecting.
Did you overmix the batter? Overmixing activates the gluten in the flour, resulting in a denser texture. Make sure to mix the batter until the ingredients are just combined, with only a few lumps remaining.
Was the batter rested properly? Allowing the pancake batter to sit is important because it gives the acid in the ingredients time to get to work. Resting pancake batter for 5-10 minutes will always result in better, tastier and fluffier pancakes.
Was your griddle or pan too hot? Pay attention to the cooking temperature. Cooking pancakes over high heat can cause uneven cooking and prevent them from rising properly. Aim for medium heat and allow the pancakes to cook slowly and evenly.
Topping Ideas for Strawberry Buttermilk Pancakes
While these pancakes are theeee beeesssst on their own, you can add even more deliciousness to your breakfast experience by serving them with various accompaniments.
- Strawberry Sauce: Prepare the luscious strawberry sauce you see here and drizzle it generously over the pancakes for an extra burst of strawberry flavor.
- Whipped Cream: Top your pancakes with a dollop of freshly whipped cream for a creamy and indulgent treat.
- Additional Chopped Strawberries: For an extra pop of freshness and texture, don’t forget to sprinkle some additional chopped strawberries on top of the pancakes.
- Maple Syrup: Classic and timeless, maple syrup is the best combo with these strawberry-infused pancakes.
- Sliced Bananas: This was an afterthought , but sliced bananas would be a perfect addition.
Make It A Balanced Meal, What to Serve with Buttermilk Pancakes
Enhance your breakfast experience even more by adding a few side dishes to your breakfast menu!
- Crispy Bacon: The savory- salty flavor of crispy bacon goes so well with sweet and tangy pancakes. Make the bacon in the oven so you can concentrate on the pancakes.
- Scrambled Eggs: Whip up a batch of creamy scrambled eggs to serve alongside your pancakes. The creamy eggs are protein-packed and will balance the sweetness of the pancakes.
- Fresh Fruit Salad: Make fruit salad using a variety of seasonal fruits. Serve this honey lime mint fruit salad or this fruit salad with ginger-mint syrup, both are amazing.
- Greek Yogurt: Serve a bowl of creamy Greek yogurt with toppings alongside the pancakes for a tangy and creamy element.
- Cheesy Oven Omelet: A fluffy and cheesy baked omelet to serve alongside your pancakes is another welcomed protein-packed option.
- Home Fries: Crispy and golden home fries make a fantastic savory side dish. The crunchy texture and savory flavor of the breakfast potatoes are a welcomed contrast to the soft and sweet pancakes.
When you serve these fluffy clouds of pancake perfection don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM and show of your pancake prowess.
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How to Make Buttermilk Pancakes
Strawberry Buttermilk Pancakes
- Melt butter in the microwave or on the stove and set aside3 tbsps. unsalted butter
- Put the flour, sugar, baking powder, baking soda and salt into a large mixing bowl and whisk to combine.2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsps. baking powder, 1 tsp baking soda, 1/2 tsp salt
- In a separate mixing bowl add buttermilk, eggs and vanilla extract and whisk to combine.1-3/4 cup buttermilk, 2 large eggs, 2 tsps. vanilla extract
- Pour the wet ingredients into dry ingredients and whisk briefly to combine - (you should still be able to see lumps of flour). Do not overmix.
- Add melted butter and whisk again, briefly.
- Tip chopped strawberries into the mixing bowl and whisk briefly once more. (If the pancake batter is still a bit lumpy that is fine.)1 cup strawberries, chopped small
- Set pancake batter aside for 5-10 minutes. (Do not skip this step.)
- Add a drizzle of oil to a griddle set over a medium heat. When it’s hot, dollop about two tablespoons of batter per pancake into the griddle. When you see bubbles starting to appear on the surface, flip the pancakes and cook on the other side.1/4 cup canola/vegetable/coconut oil, divided
- Work in batches, re-oiling the griddle as necessary until all the batter has been used up.
- Serve with a drizzle of strawberry sauce and scatter over the top some fresh strawberries.extra chopped strawberries for garnish
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