Fresh Strawberry Buttermilk Pancakes
Fresh strawberries cook directly into these thick buttermilk pancakes, creating jammy berry pockets and caramelized strawberry edges throughout the stack. Warm homemade strawberry sauce spooned over the top turns them into the kind of oversized weekend breakfast that barely needs syrup.
Servings 12 pancakes
Calories 171kcal
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
Serving: 90g | Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 287mg | Potassium: 135mg | Fiber: 1g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 0.2mg