Strawberry Buttermilk Pancakes
Strawberry buttermilk pancakes are soft, fluffy, and flecked with juicy pieces of sweet strawberries. A simple recipe made with busy mornings in mind!
Why does adding strawberries to anything always feel like a treat?! These kid-friendly pancakes are so easy to make with your everyday pancake staples. But with the use of buttermilk and the addition of strawberries in every bite, it feels like you’re indulging in something special. Topped with your favorite toppings, it’s a quick and easy way to enjoy a stack first thing in the morning!
About these Strawberry Buttermilk Pancakes
Fresh strawberries scream summertime, yes, BUT thanks to our friendly neighborhood supermarkets, we can enjoy these pancakes all year round. They’re the perfect pancake recipe when you’re looking for something a little extra special for mom’s breakfast in bed, or a birthday breakfast. Serve these with all the fixings for a special brunch. Best yet, keep the leftovers for a snack when the afternoon cravings kick in as a healthy way to satisfy any sweet tooth!
This version of the American classic pancake is only the beginning. The base of the recipe is one you can use to customize it with any fruit you like. The buttermilk adds a bit of a tartness to a slightly sweetened pancake. If you don’t have it on hand, try making your own buttermilk! The juicy strawberries create a nice balance and depending on how sweet your strawberries are can add both sweetness and extra tartness to the flavor.
Have leftover strawberries? Make a delicious strawberry sauce to pour on top! Otherwise top with your favorites like maple syrup, a dusting of powdered sugar, whipped cream, or chocolate sauce.
Your family will dive into these head first and they’ll be gone in seconds, but if you’re lucky enough to have any leftovers, go ahead and freeze them! Popping one in the toaster makes mornings on the go even easier. If you’re only having breakfast for one, just take as many out as you need!
Go berry crazy and serve these with a blueberry smoothie!
What you need
As always, scroll down for the printable recipe!
- Unsalted butter: Using unsalted butter allows you to control the amount of salt you put in the batter. You’ll need to melt it, you can do this on the stove in a small saucepan, or in your microwave.
- Buttermilk: Because, buttermilk pancakes! If you don’t have any buttermilk on hand, you can try making your own buttermilk with vinegar or lemon juice.
- Egg: One large egg is all you need to help bind all the ingredients together. Beat it a little before you add it to the other ingredients, this will help prevent over-mixing.
- Vanilla: A subtle hint of vanilla is always a nice addition. Make sure to use pure vanilla extract.
- All-Purpose Flour: The basis of the pancake which provides the structure. You could also use white whole wheat or a 1:1 gluten-free replacement.
- Granulated Sugar: Not too much, a little goes a long way in providing a slightly sweet pancake. You’ll be able to add more sweetness with your toppings!
- Baking Powder: Acts as a leavening agent along with its pal baking soda.
- Baking Soda: Gives rise to light and fluffy pancakes.
- Salt: Salt brings out the flavors of the other ingredients.
- Finely Diced Strawberries: Fresh is best if you have those on hand. If you’re using frozen, make sure to thaw them, pat them dry, and roughly chop them before adding them to the pancakes.
How to make them
Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping. Whisk in egg and vanilla.
Combine dry ingredients and gently pour on top of the wet ingredients. Then whisk it all together, until just mixed.
Grab your strawberries, and fold them into the batter.
This is a thick pancake batter. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.
Tip! Once you’ve made the batter allow it to sit for a few minutes while the griddle is preheating. This way you’re giving a little extra time for the baking soda and baking powder to rise.
Scoop onto a preheated griddle, spreading the batter out as needed. Cook until golden brown on each side and cooked through.
How to pancakes your own
- Chocolate chips, bananas, rhubarb, apples, cinnamon, and blueberries all pair nicely with strawberries. You can add them alongside, or as a substitute for the strawberries, or sprinkle them on top!
Tips & Suggestions
- To make your own buttermilk, add a tablespoon of either lemon juice or vinegar into a 1 cup measuring cup. Then continue filling that measuring cup with whatever milk you have. Stir gently and let it sit for about 5 minutes. When it starts to curdle a bit, you’ll know it’s ready.
- Don’t overmix the batter. Just stir until combined and gently fold in the strawberries. Overmixing will release too much of the air it uses to create the light fluffy pancake texture.
Once made, pancakes will keep in the fridge in an airtight container for up to 5 days and in the freezer for up to 2 months.
Reheat in the microwave (20-30 seconds on high power), or toaster to enjoy all over again. No need to thaw first if they’re frozen!
More fruit-filled pancakes
Love fruit in your breakfast? Try these recipes?
- Best Banana Pancakes
- Classic Blueberry Pancakes
- Apple Skillet Pancakes
- Banana Pancake Dippers
- Lemon Blueberry Pancakes
- Strawberry Cheesecake Stuffed French Toast
Get the Recipe: Strawberry Buttermilk Pancakes
- 2 tablespoons unsalted butter melted
- 1 cup buttermilk
- 1 large egg beaten
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely diced strawberries
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Whisk in egg and vanilla.
- Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. Fold in strawberries.
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
- This is a thick pancake batter, and it works best with a scoop. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.
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