Strawberry Buttermilk Pancakes

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Servings: 30 Difficulty: Intermediate
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Fluffy, tender pancakes bursting with fresh strawberry flavor, perfect for a bright and cheerful breakfast.
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These Strawberry Buttermilk Pancakes are the ultimate weekend morning treat, combining the tangy richness of buttermilk with the sweet, juicy burst of fresh strawberries. The batter is light and airy, resulting in golden-brown discs that are crispy on the outside and incredibly soft on the inside. The natural sweetness of the berries pairs beautifully with a drizzle of maple syrup or a dusting of powdered sugar. Ideal for brunch gatherings, lazy Sunday mornings, or a special family breakfast, this recipe brings a homemade comfort that store-bought mixes simply can’t match. Easy to whip up with pantry staples, these pancakes are a crowd-pleaser that delivers consistent, delicious results every time.

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Strawberry Buttermilk Pancakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 30 Calories: 100.5

Description

These Strawberry Buttermilk Pancakes are the ultimate weekend morning treat, combining the tangy richness of buttermilk with the sweet, juicy burst of fresh strawberries. The batter is light and airy, resulting in golden-brown discs that are crispy on the outside and incredibly soft on the inside. The natural sweetness of the berries pairs beautifully with a drizzle of maple syrup or a dusting of powdered sugar. Ideal for brunch gatherings, lazy Sunday mornings, or a special family breakfast, this recipe brings a homemade comfort that store-bought mixes simply can't match. Easy to whip up with pantry staples, these pancakes are a crowd-pleaser that delivers consistent, delicious results every time.

Ingredients

Directions

  1. In a large bowl, whisk together the eggs, buttermilk, baking soda, and melted butter until well combined.
  2. In a separate bowl, sift together the flour, sugar, baking powder, and salt.
  3. Add the dry ingredients to the wet ingredients and stir gently until just combined; do not overmix, as small lumps are okay.
  4. Gently fold in the sliced strawberries, being careful not to crush them.
  5. Heat an electric skillet or griddle over medium heat to 350&# 194;°F (175ðC). Lightly brush the surface with butter or oil.
  6. Pour approximately 2 tablespoons of batter onto the hot skillet for each pancake.
  7. Cook until bubbles form on the surface and the edges look dry and set, about 2-3 minutes.
  8. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  9. Serve immediately while hot.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 100.5kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.7g4%
Cholesterol 12.8mg5%
Sodium 733.7mg31%
Total Carbohydrate 17.1g6%
Dietary Fiber 0.5g2%
Sugars 1.9g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using frozen strawberries, ensure they are completely thawed and drained well to prevent the batter from becoming too watery.

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.

Pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave.

Keep cooked pancakes warm in a 200ðF oven while you finish cooking the rest of the batch.

Keywords: pancakes, strawberry, breakfast, buttermilk, fluffy, brunch, homemade, berry, flour, butter, eggs, vegetarian, morning, recipe, easy, comfort food, family favorite, fresh fruit, griddle, meal prep
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