Theses Strawberry Buttermilk Pancakes are what mornings are made of! Light, fluffy and incredibly delicious buttermilk pancakes studded with mashed strawberries. Serve with softened salted butter and real maple syrup! This recipe yields about 14 to 16 pancakes and will serve 4 to 5 depending.

Strawberry Buttermilk Pancakes

It’s strawberry pancake season!

Once the strawberries are ripe and in season, I want nothing more than a stack of fluffy strawberry buttermilk pancakes. The sweetness of the berries and the tanginess of the buttermilk pancakes are a match made in breakfast heaven. I’m pretty positive I could survive on strawberry buttermilk pancakes alone. Well, pancakes and coffee. Always, coffee.

Strawberry Buttermilk Pancakes

Once thing I’m also pretty certain of is that I inhaled this stack in 2.8 seconds. Think you can beat that? Bring it.

the ingredients for Strawberry Buttermilk Pancakes

To Make These Strawberry Buttermilk Pancakes You Will Need:

  • unbleached all-purpose flourGives structure to the pancakes.
  • baking powderIt provides lift and is what makes pancakes light and fluffy.
  • baking sodaReacts with the buttermilk to make these light and airy.
  • fine saltUse sea or pink himalayan salt to balance and enhance flavor.
  • whole buttermilk (cultured) – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
  • granulated sugar (white) – Adds a touch of sweetness.
  • eggsLends richness and flavor.
  • vanilla extractEnhances the flavors in the pancakes.
  • almond extractLends a strong and slightly fruity flavor.
  • unsalted butter (melted and cooled) – Lends flavor and richness.
  • strawberries (mashed) – Adds pockets of sweet and slightly floral flavor.
  • salted butter (softened) – For serving.
  • maple syrup For serving. Pure maple syrup preferred.

dry ingredients in bowl

Into a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

whisk well to combine

Whisk until incorporated. Set this off to the side for a second and get going on the wet ingredients.

wet ingredients

In a separate, large measuring cup or bowl, add 1-3/4 cups of buttermilk, 2 tablespoons sugar, 2 large eggs, 1 teaspoon pure vanilla extract and 1/2 teaspoon almond extract.

whisk well to combine

Whisk well until thoroughly combined.

Pour wet ingredients into the bowl with the dry.

Pour the wet into the bowl with the dry ingredients.

Use a spatula to stir until just about combined.

Use a spatula to gently stir until it comes together.

Melted butter and mashed strawberries

Lastly, pour in the 2 tablespoons melted (and cooled) unsalted butter and the 1/2 cup of mashed strawberries. Gently stir it enough to get the berries evenly distributed, trying not to over mix.

pour batter onto griddle

Preheat your griddle to 350°.

If you’re using a skillet, I would suggest heating it to medium-medium low, keep in mind that you may have to adjust your temp throughout. Next, lightly grease it with a little coconut oil or coconut oil spray (or nonstick spray of your choice).

Use 1/4 cup for measure and pouring the pancake batter onto the griddle. I think that makes the perfect size pancakes.

flip and cook pancake on the second side

Cook the pancakes 3 to 4 minute or until the underneath is golden brown and the tops are just about set. The strawberry buttermilk pancakes should only need a few more minutes on the second side.

How TO Keep Pancakes Warm While Making:

Preheat your oven to the lowest setting or 200°. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.

Strawberry Buttermilk Pancakes

Finally, top with salted butter and drizzle with real maple syrup.

Strawberry Buttermilk Pancakes

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

Strawberry Buttermilk Pancakes

Enjoy! And if you give this Strawberry Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Strawberry Buttermilk Pancakes - bite

Strawberry Buttermilk Pancakes
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Yield: 4 servings

Strawberry Buttermilk Pancakes

Theses Strawberry Buttermilk Pancakes are what mornings are made of! Light, fluffy and incredibly delicious buttermilk pancakes studded with mashed strawberries. Serve with softened salted butter and real maple syrup!

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • cups whole buttermilk
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons melted butter, cooled slightly
  • 1/2 cup mashed fresh strawberries
  • salted butter, for serving (optional)
  • real maple syrup, for serving

Instructions 

  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a different bowl, whisk together the buttermilk, sugar, eggs, vanilla and almond extract.
  • Pour the wet ingredients into the dry, and gently stir to until just about combined. Lastly, add in the melted butter and mashed fresh strawberries and stir until evenly distributed.
  • Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.
  • Once hot, Use a 1/4 measuring cup (per pancake) and pour batter on to prepared griddle and cook 2-4 minutes. Once edges are set and bottom is golden, carefully flip and continue to cook for 2-3 minutes more.
  • Transfer the pancakes to a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining batter.
  • Serve topped with softened salted butter, extra strawberries and drizzle with real maple syrup.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Nutritional Information is for pancakes only and does not include butter or syrup for serving.
How To Store Pancakes:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or store in a freezer safe container/bag for up to 3 months.
Serving: 3pancakes, Calories: 412kcal, Carbohydrates: 61g, Protein: 13g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 120mg, Sodium: 682mg, Potassium: 275mg, Fiber: 2g, Sugar: 12g, Vitamin A: 487IU, Vitamin C: 11mg, Calcium: 208mg, Iron: 4mg