Strawberry Buttermilk Pancakes
Submitted by Talana
Fluffy from-scratch buttermilk pancakes with fresh strawberry slices folded right into the batter. The tangy buttermilk and sweet berries hit all the right notes for a weekend breakfast worth waking up for.
YIELD
30 servingsPREP
10 minCOOK
20 minREADY
30 minForget the box mix. These buttermilk pancakes are made from scratch in about the same amount of time, and the difference is night and day.
The batter is thick and tangy from real buttermilk, with both baking powder and baking soda working double duty for maximum fluff. Melted butter goes straight into the mix for richness, and sliced fresh strawberries get folded in at the very end so they soften on the griddle without turning to mush.
The recipe makes about 30 silver-dollar-sized pancakes, so there’s plenty for a crowd or a solid batch to freeze for busy weekday mornings.
Kitchen Tips
- Don’t overmix the batter; lumps are your friend when it comes to tender pancakes
- Wait for bubbles to form across the surface before flipping, and only flip once
- Fresh or frozen strawberries both work; if using frozen, thaw and drain them well first
- Stack leftover pancakes with parchment paper between them and freeze in zip-lock bags for quick reheating
Ingredients
Directions
Beat eggs.
Add buttermilk, baking soda and melted butter.
Stir in flour, sugar, baking powder and salt.
Fold in strawberries.
Preheat electric skillet to 350℉ (180℃).
Lightly, brush surface with butter.
Pour 2 tablespoon batter for each pancake into skillet.
Cool until bubbles form on the surface and edges are dry.
Turn and cook 1 to 2 minutes or until done.
Comments
They must be delicious! I have had blueberry, banana, chocolate, but never strawberry pancakes. I am so going to love preparing these for my sweeties at home. Thanks