Strawberry Pancakes

These from-scratch 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!

Prep Time5

Cook Time25

Total Time30

Servings: pancakes

Calories: 191kcal

Author: Sandra

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder Double acting (Note 1)
1 teaspoon baking soda
2 tablespoons granulated sugar
½ teaspoon salt
2 cups buttermilk (Note 2)
2 large eggs Room temperature.
2 tablespoons unsalted butter Melted and cooled.
1 teaspoon vanilla extract
1 ¼ cup strawberries Diced. You can use fresh or frozen. Thaw them first if using frozen. (Note 3)
butter or cooking spray for the griddle

Instructions

In a large bowl, combine together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 2 tablespoons granulated sugar, and ½ teaspoon salt. Set aside.
In a medium bowl or large measuring cup, whisk together the 2 cups buttermilk, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few lumps are perfectly fine. Do not overmix or the pancakes can become dense (Note 4).
Allow the batter to rest for 5–10 minutes (Note 5).
Lightly grease a griddle or large nonstick skillet with butter or cooking spray and heat over medium heat.
The pan is ready when a small drop of water sizzles gently on contact.
Pour about ¼ cup batter onto the griddle for each pancake. Keep the pancakes around 4½ to 5 inches wide so they’re easier to flip (Note 6).
Immediately scatter diced strawberries evenly over the uncooked side of each pancake. Adding the strawberries to the batter this way helps distribute them evenly while keeping the strawberry pieces intact (Note 7).
Cook until bubbles form and begin popping on the surface and the edges look slightly set, about 3–4 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.
Serve warm with butter, maple syrup, whipped cream, or strawberry compote.

Notes

Double-acting baking powder helps create a lighter, fluffier pancake texture.
If you don’t have buttermilk, add 2 tablespoons lemon juice or white vinegar to 2 cups milk and let it sit for about 5 minutes before using.
Fresh strawberries give the best texture and flavor, but thawed frozen strawberries work well too. Drain and pat them dry before adding them to the pancakes. Dice them fairly small so they settle into the batter easily and cook evenly.
Overmixing develops gluten and can make pancakes tough instead of light and fluffy.
Resting the batter allows the flour to fully hydrate and helps the pancakes rise better while cooking.
Larger pancakes are more difficult to flip once the strawberries are added.
Adding the strawberries directly to each pancake instead of stirring them into the bowl helps distribute them more evenly and prevents the strawberries from getting crushed into the batter.

Storage & Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place a piece of wax paper or parchment paper between pancakes and store in a freezer bag for up to 2 months.

Reheat in the toaster for slightly crisp edges, the microwave for soft pancakes, or a skillet over low heat.

Nutrition