There’s something truly magical about flipping pancakes on a lazy morning, especially when you add fresh strawberries into the mix. These pancakes are not only delicious but also a fantastic way to bond and create lasting memories with your loved ones. Today, we’re diving into the world of homemade strawberry pancakes, a perfect treat to make with your little ones or family members.
Equipment Needed:
This post contains affiliate links which means that I may receive a small commision at no extra cost to you. I only recommend tools that I have personally checked out and used.
- Mixing bowls
- Whisk or Hand Mixer
- Non-stick skillet or Electric Griddle
- Spatula
- Measuring cups and spoons
- Strawberry Cutter (for slicing strawberries)
- Ingredients:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups buttermilk
- 2 large egg
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions:
- Prepare the Batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Add Strawberries: Gently fold the diced strawberries into the pancake batter.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve Warm: Once cooked, transfer the pancakes to a plate and serve warm.
Tips and Tricks:
- For fluffy pancakes, avoid overmixing the batter. A few lumps are perfectly fine.
- Use fresh strawberries for the best flavor, but you can also use frozen strawberries if fresh ones are not available.
- Adjust the sweetness of the pancakes by adding more or less sugar according to your preference.
- Keep the pancakes warm while you cook the remaining batches by placing them in a preheated oven at 200°F (93°C).
How to Store:
If you have any leftovers (though they’re so delicious, it’s unlikely!), you can store them in an airtight container in the refrigerator for up to two days. To reheat, simply pop them in the toaster, air fryer, or microwave until warmed through.
How to Serve:
These strawberry pancakes are delightful on their own, but you can take them to the next level by serving them with:
- Maple syrup
- Whipped cream
- Extra diced strawberries
- A dusting of powdered sugar
- Nutella or chocolate sauce
Substitutions/Alternatives:
Feel free to customize your pancakes according to your taste preferences and dietary needs:
- Use whole wheat flour or gluten-free flour for a healthier option.
- Substitute almond milk or oat milk for cow’s milk or buttermilk for a dairy-free version.
- Swap strawberries for other berries like blueberries, raspberries, or a combination of your favorites.
- If you don’t have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for about 5-10 minutes until it curdles slightly, mimicking the acidity of buttermilk.
With these simple steps, you can create a breakfast masterpiece that will have your family coming back for seconds and thirds. So, gather your ingredients, put on your aprons, and get ready for a morning filled with laughter, love, and, of course, delicious homemade buttermilk strawberry pancakes! Happy cooking!
For another pancake recipe try out my Chocolate Chip Pumpkin Pancakes.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
To stay connected with my weekly content, subscribe to my Newsletter down below!
Homemade Buttermilk Strawberry Pancakes
Indulge in a delightful morning treat with these Homemade Buttermilk Strawberry Pancakes. Perfect for family breakfasts or cooking adventures with little ones, these fluffy pancakes are bursting with fresh strawberry goodness. Simple to make with basic kitchen ingredients, they're a surefire hit at the breakfast table. Customize with your favorite toppings and enjoy the warm, comforting flavors that make mornings extra special.Equipment
- mixing bowls
- Whisk or Hand Mixer
- Non-stick skillet or Electric Griddle
- Spatula
- Measuring cups and spoons
- Strawberry Cutter (for slicing strawberries)
- King Arthur Flour
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups buttermilk
- 2 large egg
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries diced
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold the diced strawberries into the pancake batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve Warm: Once cooked, transfer the pancakes to a plate and serve warm.
Nutrition
Serving: 14gCalories: 401kcalCarbohydrates: 41.4gProtein: 4.1gFat: 25gSaturated Fat: 15.2gCholesterol: 115mgSodium: 4936mgPotassium: 1531mgFiber: 0.8gSugar: 23.6gCalcium: 658mgIron: 2mgTried this recipe?Let us know how it was!
Leave a Reply