Strawberry Pancakes
Fluffy buttermilk pancakes studded with slices of fresh strawberries and topped with whipped cream and more berries.
Serves4
Makes10 to 12 pancakes
Prep35 minutes to 40 minutes
Cook15 minutes to 20 minutes
Fluffy strawberry pancakes are an indulgent weekend breakfast treat. Made with fresh, sweet strawberries, these pancakes taste great all on their own or with a drizzle of maple syrup. Enjoy a stack alongside crispy bacon, sausage, or hashbrowns, and a glass of juice or a steaming hot mug of coffee.
Ingredients You Need for Strawberry Pancakes
- Fresh strawberries
- Eggs
- Unsalted butter
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Buttermilk
- Vanilla extract
- Heavy cream
- Vegetable or canola oil
- Maple syrup (optional)
How to Make Strawberry Pancakes
I start by washing and stemming fresh strawberries, then slicing them into 1/4-inch-thick slices. Instead of folding the strawberries directly into the batter, I like to scatter them over the pancakes as they cook in the pan. Doing so helps the slices settle nicely into the batter and lets you add the exact amount you want to each pancake. Plus, it keeps the fruit from bleeding streaks of color into the batter and discoloring your pancakes. Once the pancakes are done, I pile them high on a plate and top it all off with fresh whipped cream and juicy, fresh berries.
How to Add Fruit to Pancakes
I like to use sliced fresh strawberries here. Frozen strawberries tend to be too wet and add too much moisture to the pancake batter. In fact, after I slice strawberries for pancakes, I spread them out on a paper towel to absorb any excess moisture before adding them to the batter.
I like to add fruit to pancakes immediately after the batter hits the griddle. By scattering it over the surface of the batter, you can control where the fruit is distributed and how much is used. Also, if you are using a fruit like blueberries that might burst and leak in the batter, this added step prevents the fruit from discoloring the pancakes.
How to Make Fluffy Strawberry Pancakes Every Time
I have always found that using buttermilk is the key to delicious, perfectly fluffy pancakes. And, as with anytime you use buttermilk, it’s a good idea to let the batter rest before cooking off the pancakes.
Strawberry Pancake Recipe
Fluffy buttermilk pancakes studded with slices of fresh strawberries and topped with whipped cream and more berries.
Prep time 35 minutes to 40 minutes
Cook time 15 minutes to 20 minutes
Makes 10 to 12 pancakes
Serves 4
Nutritional Info
Ingredients
- 2
large eggs
- 3 tablespoons
unsalted butter
- 2 cups
all-purpose flour
- 3 tablespoons
granulated sugar
- 1 1/2 teaspoons
baking powder
- 1 1/2 teaspoons
baking soda
- 1 1/4 teaspoons
kosher salt
- 2 1/2 cups
buttermilk
- 1 teaspoon
vanilla extract
- 1 pint
fresh strawberries (about 12 ounces)
- 1 cup
cold heavy cream
Vegetable or canola oil, for the pan
Maple syrup, for serving (optional)
Instructions
Place 2 large eggs in a small bowl and gently whisk until broken up.
Place 3 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high until melted, about 45 seconds. (Alternatively, melt on the stovetop.)
Place 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 1/4 teaspoons kosher salt in a large bowl and whisk to combine. Add the eggs, butter, 2 1/2 cups buttermilk, and 1 teaspoon vanilla extract. Whisk until just incorporated, but do not overmix (some lumps are fine). Let the batter rest for 30 minutes.
Meanwhile, prepare the strawberries and whipped cream. Line a baking sheet with paper towels. Trim the stems from 1 pint fresh strawberries, then cut the strawberries into 1/4-inch thick slices. Place in a single layer on the paper towels to absorb excess moisture.
Place 1 cup cold heavy cream in a large bowl and beat with a whisk until soft peaks form (alternatively, use an electric hand mixer). Refrigerate until ready to serve.
Heat a large nonstick frying pan, cast-iron skillet, or griddle over medium-low heat for about 5 minutes. Add enough vegetable oil to lightly coat the surface. Drop 1/3-cup portions of the batter onto the pan, 2 to 3 in a 12-inch pan. Immediately scatter some fresh strawberry slices onto the pancake batter. Drizzle about 1 tablespoon more of the batter over the strawberry slices on each pancake to lightly coat them.
Cook until lightly browned on the bottom and bubbles form on the top, 2 to 4 minutes. Carefully flip the pancakes with a flat spatula. Cook until the second side is lightly browned, about 2 minutes more.
Transfer to plates or a baking sheet if you want to keep them warm in a 200ºF oven. Repeat cooking the remaining batter, oiling the pan as needed between batches. Serve with a hearty dollop of the whipped cream and garnish with any remaining strawberry slices. Drizzle with maple syrup if desired.
Recipe Notes
Storage: Leftover pancakes, whipped cream, and sliced strawberries can be refrigerated in separate airtight containers for up to 2 days. Reheat the pancakes in the microwave or a low oven.