Theses Strawberry Buttermilk Pancakes are what mornings are made of! Light, fluffy and incredibly delicious buttermilk pancakes studded with mashed strawberries. Serve with softened salted butter and real maple syrup! This recipe yields about 14 to 16 pancakes and will serve 4 to 5 depending.
It’s strawberry pancake season!
Once the strawberries are ripe and in season, I want nothing more than a stack of fluffy strawberry buttermilk pancakes. The sweetness of the berries and the tanginess of the buttermilk pancakes are a match made in breakfast heaven. I’m pretty positive I could survive on strawberry buttermilk pancakes alone. Well, pancakes and coffee. Always, coffee.
Once thing I’m also pretty certain of is that I inhaled this stack in 2.8 seconds. Think you can beat that? Bring it.
To Make These Strawberry Buttermilk Pancakes You Will Need:
- unbleached all-purpose flour – Gives structure to the pancakes.
- baking powder – It provides lift and is what makes pancakes light and fluffy.
- baking soda – Reacts with the buttermilk to make these light and airy.
- fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
- whole buttermilk (cultured) – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
- granulated sugar (white) – Adds a touch of sweetness.
- eggs – Lends richness and flavor.
- vanilla extract – Enhances the flavors in the pancakes.
- almond extract – Lends a strong and slightly fruity flavor.
- unsalted butter (melted and cooled) – Lends flavor and richness.
- strawberries (mashed) – Adds pockets of sweet and slightly floral flavor.
- salted butter (softened) – For serving.
- maple syrup – For serving. Pure maple syrup preferred.
Into a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.
Whisk until incorporated. Set this off to the side for a second and get going on the wet ingredients.
In a separate, large measuring cup or bowl, add 1-3/4 cups of buttermilk, 2 tablespoons sugar, 2 large eggs, 1 teaspoon pure vanilla extract and 1/2 teaspoon almond extract.
Whisk well until thoroughly combined.
Pour the wet into the bowl with the dry ingredients.
Use a spatula to gently stir until it comes together.
Lastly, pour in the 2 tablespoons melted (and cooled) unsalted butter and the 1/2 cup of mashed strawberries. Gently stir it enough to get the berries evenly distributed, trying not to over mix.
Preheat your griddle to 350°.
If you’re using a skillet, I would suggest heating it to medium-medium low, keep in mind that you may have to adjust your temp throughout. Next, lightly grease it with a little coconut oil or coconut oil spray (or nonstick spray of your choice).
Use 1/4 cup for measure and pouring the pancake batter onto the griddle. I think that makes the perfect size pancakes.
Cook the pancakes 3 to 4 minute or until the underneath is golden brown and the tops are just about set. The strawberry buttermilk pancakes should only need a few more minutes on the second side.
How TO Keep Pancakes Warm While Making:
Preheat your oven to the lowest setting or 200°. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.
Finally, top with salted butter and drizzle with real maple syrup.
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side.
- breakfast potatoes
- cauliflower hash brown patties (low carb)
- bacon
- sausage links (regular or maple)
- pork, turkey or veggie breakfast sausage patties.
- coffee, tea or orange juice.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.
Enjoy! And if you give this Strawberry Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Strawberry Buttermilk Pancakes
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1¾ cups whole buttermilk
- 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons melted butter, cooled slightly
- 1/2 cup mashed fresh strawberries
- salted butter, for serving (optional)
- real maple syrup, for serving
Equipment
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a different bowl, whisk together the buttermilk, sugar, eggs, vanilla and almond extract.
- Pour the wet ingredients into the dry, and gently stir to until just about combined. Lastly, add in the melted butter and mashed fresh strawberries and stir until evenly distributed.
- Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.
- Once hot, Use a 1/4 measuring cup (per pancake) and pour batter on to prepared griddle and cook 2-4 minutes. Once edges are set and bottom is golden, carefully flip and continue to cook for 2-3 minutes more.
- Transfer the pancakes to a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining batter.
- Serve topped with softened salted butter, extra strawberries and drizzle with real maple syrup.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
This is the next recipe I’m making. Probably tomorrow morning 🙂 Your pictures are AMAZING! Thanks for all your incredible recipes!!!
Thank you Antonia! I wrapped the leftovers up so I can have them this weekend too! Enjoy!
Geez, these could be breakfast but the hubby isn’t home and thus I could be dangerous with 16 of these beauties. Oh, the choices. . . .
These look simply amazing!!!
I will take a BIG stack!
obviously i’m making these tomorrow morning!!!!!!!!
I want…now!! Those look so delicious.
Nothing beats a buttermilk pancake. Love the bright strawberries in these!
oh girl, these are sinfully amazing. i love that they’re stuffed with strawberries! i like that it’s kind of like a surprise 🙂
Exactly… and who doesn’t love surprises?
These look absolutely perfect, and your pictures are amazing! I’m loving the new look!
My wife loves pancakes and will have to prepare these for her…
Awesome! She’ll love them!
Wow, definitely going to be making these for my family this weekend!! Love strawberries in pancakes.
Me too Maura! Have a great weekend!
Girl I’m with you…extra buttering my cakes please!
Beautiful pancakes! I’m like you, I go easy on the syrup. Pancakes are so delicious on their own, no need to drown them. Butter adds a perfect richness.
I could definitely survive on the babies. Who needs anything else?
Exxxxxactly! 🙂
Yumm Laurie! I love a good “pillowy” stack of pannies too especially ones with strawbizzels! Totally doin a little of this soon
Oh my, I am so sad, because even though I have buttermilk in the fridge, I think it may actually be bad (oops!). These sound so delicious! I wish I was making these tomorrow.
Hello Sunday morning breakfast. I could live off of these pancakes. They look divine.
These look soo yummy! I can’t wait to try them out this week!
there is something special about buttermilk pancakes- these are taken to a whole new level w/the strawberries. Will have to try these next time we have strawberries!
What gorgeous pancakes! Bookmarking this now to make this weekend! The boyfriend is going to be so thrilled.
I’m not a huge fan of pancakes but I would SO love these.
Hi
I’m assuming that is plain greek yogurt.
these look amazing! hope to try them this weekend…thanks for sharing!
I just made these for breakfast. The pancakes were delicious! I happened to have some vanilla sugar on hand even. Delicious!
Made these this morning for my wife and 2-year old. Absolutely delicious pancakes! They were a big hit. Thanks for the great recipe.
My husband requested strawberry pancakes for breakfast this AM. I did a search and found your wonderful recipe. I needed to add a bit more buttermilk because my batter was too thick. I also added about 1/2 cup of toasted coarsely chopped pecans because we really like nuts in our pancakes. I happened to have vanilla sugar on hand which I also love. We’re lucky enough to live near a Penzey’s store. Thanks again for a great pancake recipe using strawberries and buttermilk.