How To Make Strawberry Buttermilk Pancakes
Turn your classic pancakes into diner-style strawberry buttermilk pancakes with this recipe. Make sure to add loads of vanilla and sliced strawberries.
Serves:
Ingredients
- 6tbspunsalted butter,melted and slightly cooled, plus more butter for greasing
- 2¼cupsall purpose flour,spoon and leveled
- ⅓cupgranulated sugar
- 1¼tspbaking powder
- ½tspbaking soda
- ¼tspsalt
- 2large eggs
- 2cupsbuttermilk
- 2tsppure vanilla extract
- 1cupstrawberries,sliced, fresh or frozen
- honey butter and maple syrup,for serving
Instructions
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Melt the 6 Tablespoons of butter first. Set aside to slightly cool.
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In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
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In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter.
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Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
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Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
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Cook until the edges look dry and bubbles begin to form on the sides for about 1 minute. Flip and cook on the other side until cooked through for about 2 more minutes.
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Coat griddle/skillet again with butter for each pancake or batch of pancakes.
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Keep pancakes warm in a preheated 200 degrees F (93 degrees C) oven until all pancakes are cooked.
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Serve pancakes immediately with honey butter and maple syrup.
Nutrition
- Calories: 192.28kcal
- Fat: 7.18g
- Saturated Fat: 4.17g
- Trans Fat: 0.24g
- Monounsaturated Fat: 1.93g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 26.64g
- Fiber: 0.89g
- Sugar: 8.31g
- Protein: 4.97g
- Cholesterol: 47.90mg
- Sodium: 229.62mg
- Calcium: 94.73mg
- Potassium: 120.50mg
- Iron: 1.37mg
- Vitamin A: 67.74µg
- Vitamin C: 7.86mg
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