Make light, airy strawberry pancakes from scratch. This easy recipe delivers restaurant-style fluffiness and bursts of fresh strawberry flavor, perfect for a weekend brunch treat.
Author:avasinclair
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:8 pancakes (4 servings) 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
Cooking spray or oil for the griddle
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the dry ingredients.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract for the wet ingredients.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps in the batter create extra fluffy pancakes.
Gently fold in the sliced fresh strawberries.
Heat a griddle or large non-stick skillet over medium heat. Lightly coat the surface with cooking spray or oil.
Pour about 1/3 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
Repeat with the remaining batter. Serve the fluffy strawberry pancakes immediately with homemade strawberry sauce and your favorite toppings.
Notes
For the best texture, let the finished batter rest for 5 minutes before cooking. This allows the flour to hydrate, resulting in lighter pancakes.
If you do not have buttermilk, mix 1 3/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
For a strawberry shortcake inspired breakfast, top the stack with whipped cream and a sprinkle of crushed shortbread cookies.