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+ servings
Closeup of a stack of strawberry pancakes topped with whipped cream, strawberry compote and powdered sugar

Strawberry Pancakes

Heavenly Home Cooking
These strawberry pancakes are light, airy and bursting with delicious fresh strawberry flavor. Top them with our easy homemade strawberry compote for the perfect summer breakfast!
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
Servings 9 pancakes
Calories 189 kcal

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 Facts

Calories: 189kcal (9%)Carbohydrates: 28g (9%)Protein: 6g (12%)Fat: 6g (9%)Saturated Fat: 3g (19%)Trans Fat: 1gCholesterol: 54mg (18%)Sodium: 487mg (21%)Potassium: 143mg (4%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 228IU (5%)Vitamin C: 9mg (11%)Calcium: 153mg (15%)Iron: 2mg (11%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 9 pancakes
Keyword easy, freezable, holiday, make-ahead, sweet, vegetarian
Tried this recipe?Let us know how it was!