Strawberry Pancakes

5 from 1 vote

Fluffy, sweet, and bursting with berry flavor—Strawberry Pancakes with Homemade Strawberry Syrup are the perfect breakfast treat for spring and summer mornings!

Course: Breakfast, Brunch

Cuisine: American

Keyword: Strawberry Pancakes

Servings:

Calories: 394kcal

Author: Kelly Anthony

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon fine sea salt
2 large eggs
1 ¼ cup buttermilk
2 teaspoons pure vanilla extract
¼ cup unsalted butter, melted and slightly cooled (or avocado or canola oil)
1 ½ cups diced strawberries (cut into ½-inch pieces)
Topping ideas: whipped cream, sliced strawberries, strawberry or maple syrup

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a medium-sized mixing bowl, whisk together the eggs and buttermilk. Add the dry mix to the buttermilk-egg mixture and gently stir until mostly combined. Then drizzle in the and melted butter (or oil), whisking until fully incorporated.
Heat a lightly greased skillet or griddle over medium heat.
Once the pan is ready, fold the strawberries into the pancake batter.
Pour about ⅓ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Use a fork to hold the edge of the pancake in place, then slide a thin spatula underneath, and flip. Cook for another 1-2 minutes, or until golden brown and cooked through.
Makes about 8 pancakes. Serve warm with your favorite toppings and enjoy!

Nutrition