Fresh strawberries tucked into light and fluffy pancakes create the loveliest Strawberry Pancakes you can imagine.
When it comes to a pancake breakfast, it doesn’t get much better than fresh strawberries. Sweet but not overly sweet they cook beautifully into pancakes giving them a subtly sweet fruity flavor.
When you put fruit into pancakes you really don’t need much else to go with them. I enjoy topping them with the same fruit, because in my world fruit on fruit on fruit is never a bad plan.
If I put strawberries inside my pancakes, topping them with more strawberries is going to be my favorite way to serve them.
In my kitchen, I have a double oven. The kind with the smaller oven on top and larger oven on the bottom. I have discovered the top oven has a “warm” setting. (If your oven doesn’t happen to have this setting, an oven set to 200°F also works nicely.)
It is perfect to use when I make pancakes. I can put the cooked pancakes on a baking sheet and pop them in to keep warm as I cook the rest.
We can sit down together as a family and enjoy breakfast. Rather than me feeling like a short-order cook serving up 4-6 at a time and then everyone being done and leaving the kitchen before I am ready to eat.
I like to top strawberry pancakes with butter or whipped cream and then drizzle them lightly with maple syrup. They’re also a barely sweet option eaten plain all by themselves. If the fresh berries are sweet enough, that’s all I need.
Strawberry Pancake Recipe
You will need the following to make strawberry pancakes:
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- store-bought buttermilk
- fresh strawberries
- vegetable or coconut oil
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Making large batches of pancakes is a breakfast game-changer; especially when you know how to freeze the extra pancakes. Here are some great tips for storing and freezing to enjoy on those busy mornings.
Pancakes in any combination are breakfast perfection! We have so many favorite combinations. Breakfast is way more fun in miniature form, especially when buttery, tasty silver dollar pancakes are on the menu.
Fluffy, buttery, sweet pancakes filled with bursting juicy berries are possible with a minimal amount of effort. Enough pancakes for the whole family can be cooked all at once on a single sheet pan.
Funfetti pancakes are colorful, lightly sweet pancakes with a hint of a cake flavor to them. Not only are they pretty to look at, but they’re delicious too!
Weekends are meant for sleeping in and lazy indulgent breakfast like chocolate chip pancakes topped with strawberries and whip cream.
Warmly spiced applesauce pancakes are a delicious and fragrant breakfast treat perfect with honey butter or vanilla pancake sauce.
Fluffy buttermilk pancakes filled with crumbled breakfast sausage add up to a whole lot of awesomeness in these Sausage Pancakes.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk
- 2 eggs
- ¼ cup butter melted
- 16 ounces fresh strawberries about 2 cups chopped very small
- vegetable or coconut oil for the pan
- maple syrup
- whipped cream
- sliced strawberries
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the strawberries.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
2 Comments Leave a comment or review
So in the instructions you didn’t mention about adding strawberries? I re read it few times but NADA!!!
Stir in the strawberries is listed as the last sentence in step 2 of the instructions.