Description
These Strawberry Pancakes are a delightful breakfast treat featuring a fluffy, thick batter studded with fresh, chopped strawberries. Cooked on a skillet or griddle until golden brown, they are delicious served warm with butter, maple syrup, whipped cream, and extra sliced strawberries.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2½ cups store-bought buttermilk
- 2 eggs
- ¼ cup butter, melted
Fruit
- 16 ounces fresh strawberries (about 2 cups chopped very small)
For Cooking and Serving
- Vegetable or coconut oil for the pan
- Butter (for serving)
- Maple syrup (for serving)
- Whipped cream (for serving)
- Sliced strawberries (for serving)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt in a large bowl and set aside. This creates an even base for your pancake batter.
- Add Wet Ingredients: In a separate bowl, add the buttermilk and eggs, whisk to combine, then pour in the melted butter. Whisk everything together until just combined. Let the batter rest while you heat your cooking surface.
- Incorporate Strawberries: Gently stir the chopped fresh strawberries into the thick batter, careful not to overmix to preserve some lumps for a tender texture.
- Heat the Cooking Surface: Preheat a flat-bottom nonstick skillet or electric griddle over medium heat. Generously oil the surface with about a tablespoon of vegetable or coconut oil to prevent sticking.
- Cook the Pancakes: Pour approximately â…“ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the bottoms turn light golden brown, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake and cook the other side until golden brown, about another 2 minutes.
- Serve Warm: Serve the pancakes warm topped with butter, maple syrup, whipped cream, and additional sliced strawberries for a delicious breakfast experience.
Notes
- Do not overmix the batter; lumps are fine and help keep the pancakes tender.
- Using fresh, ripe strawberries enhances the flavor and moisture of the pancakes.
- Letting the batter rest briefly allows the baking agents to activate fully for fluffier pancakes.
- Adjust heat as needed to avoid burning the pancakes before the middle is cooked through.
- Vegetable or coconut oil works well for frying, but butter can be used for a richer flavor.
