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These wonderful, healthy strawberry pancakes are a great way to take advantage of fresh strawberries in the summer. Not summer where you are? No problem! They are equally delicious using frozen strawberries. Just make sure to thaw them first. Like these sweet cream pancakes, serve them with whipped cream, sliced strawberries (or other fresh berries), and our easy 15-minute strawberry compote for a beautiful breakfast treat!
This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!
Ingredients
- 2 cups all-purpose flour.
- 1 tablespoon baking powder. Double acting.
- 1 teaspoon baking soda. This is a leavening agent which reacts with the buttermilk to make these pancakes rise.
- ½ teaspoon salt. Enhances flavor.
- 2 cups buttermilk. We really love to use buttermilk for light and fluffy pancakes. If you don’t have buttermilk on hand, you can substitute two cups of regular, nut, or coconut milk. Then add two tablespoons of white vinegar or lemon juice to your wet ingredients.
- 2 large eggs. Room temp.
- 2 tablespoons unsalted butter. Melted and cooled. This added fat makes for tender pancakes. We use butter for added flavor.
- 2 tablespoons granulated sugar. You can omit this, if you’d like, for a lower carb and healthier version. Although these pancakes are pretty healthy on their own.
- 1 cup strawberries. Diced. You can use fresh or frozen. Thaw them first if using frozen.
Instructions
Alternatively, you can add the ingredients to a medium bowl and beat with an electric mixer or wire whisk for about 1 minute.
Step 4. Meanwhile, spray a griddle or large flat-bottomed skillet with cooking spray or add about 1 tablespoon of butter. Heat over medium heat.
Step 5. Ladle ¼ cup of batter onto cooking surface. Repeat until there is no more room on the cooking surface.
Step 8. Use a non-stick wide spatula, or spray spatula with cooking spray and swiftly turn pancakes over. Cook for another 4-5 minutes.
Step 9. Remove pancakes to a plate and repeat with remaining batter.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
Tips
- To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
- Don’t make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they’re larger than that, they will be difficult to flip.
- The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don’t have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!
Variations
- Banana Strawberry Pancakes. Add two very ripe bananas to the blender with your wet ingredients. If you are using the bowl/electric mixer method, chop up the bananas first. Place them in the bowl and beat with an electric mixer until they are thoroughly broken down. Then add the buttermilk, melted butter, and eggs. Beat for 1 minute. Proceed with the recipe as written. If you love this flavor combination, don’t forget to try this strawberry banana French toast.
- Strawberry Protein Pancakes. Replace the eggs with 6 tablespoons of almond butter.
- Chocolate Chip Strawberry Pancakes. Add 1/2 to 1 cup of semisweet chocolate chips. Sprinkle them over the tops of uncooked sides of pancakes along with the strawberries.
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Strawberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder Double acting
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs Room temp.
- 2 tablespoons butter Unsalted. Melted and cooled.
- 2 tablespoons granulated sugar
- 1 cup strawberries Diced. You can use fresh or frozen. Thaw them first if using frozen.
Instructions
- In a large bowl, combine together flour, baking powder, baking soda, sugar, and salt. Set aside.
- Add buttermilk, eggs, and butter to a blender and blend for about 1 minute.Alternatively, you can add the ingredients to a medium bowl and beat with an electric mixer or wire whisk for about 1 minute.
- Pour wet ingredients into dry and stir until combined. Do not over mix.Set batter aside and allow to rest for 5-10 minutes.
- Meanwhile, spray a griddle or large flat-bottomed skillet with cooking spray or add about 1 tablespoon of butter. Heat over medium heat.
- Ladle ¼ cup of batter onto cooking surface. Repeat until there is no more room on the cooking surface.
- Scatter strawberries over the surface of uncooked sides of pancakes.
- Cook until bubbles form and pop on the surface of the pancakes, about 4-5 minutes.
- Use a non-stick wide spatula, or spray spatula with cooking spray and swiftly turn pancakes over. Cook for another 4-5 minutes.
- Remove pancakes to a plate and repeat with remaining batter.
Notes
- To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
- Don’t make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they’re larger than that, they will be difficult to flip.
- The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don’t have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!
Nutrition
Glad I tried this recipe. The way the strawberries are mixed in really makes these pancakes taste great.
Thank you for sharing this one.
I will make it again.
Thank you! I’m glad you enjoyed the pancakes. 🙂