I love these strawberry buttermilk pancakes. In these, I used vanilla sugar, Greek yogurt and dropped in fresh strawberries in to my buttermilk pancakes.

I think I could survive on strawberry buttermilk pancakes alone.

Strawberry Buttermilk Pancakes l SimplyScratch.com

I prefer more butter than syrup on my cakes… but I love nothing more than a forkful of pillowy pancakes. Truth. Really, it doesn’t get much better than that. Unless they’re pillowy strawberry studded pancakes… now that is perfection.

I’m pretty sure I inhaled this stack of 4 in 2.8 seconds flat. Think you can beat it? Bring it.

To Make These Strawberry Buttermilk Pancakes You Will Need:

  • unbleached all-purpose flour
  • vanilla sugar (or use regular)
  • baking powder
  • baking soda
  • kosher salt
  • buttermilk
  • greek yogurt
  • eggs
  • butter 
  • strawberries
  • coconut oil
  • maple syrup

I place a mesh sieve over a large bowl and added 2 cups unbleached all-purpose flour, 2 tablespoons vanilla sugar (or use regular sugar), 1 teaspoon baking powder, soda and 1/2 teaspoon salt.

And then I sifted it so it was light and airy. Scoot it off to the side for a sec and get going on the wet ingredients.

In a different measuring cup or bowl, add 2 cups of buttermilk, the heaping 1/4 cup of Greek yogurt, 3 tablespoons melted (and slightly cooled) butter and 2 large eggs.

Give all that a good beating and pour it into the dry ingredients. Gently stir until they just come together. Make sure to scrape the bottom of the bowl to get those lingering at the bottom incorporated.

Give the strawberries a good wash and then a rough chop. I like them big so you can actually taste the strawberries!

You’ll need 1 cup of those babies.

Add those in to the batter…

Then, gently stir it enough to get those berries mixed in, do NOT overdo it.

Next, when I make pancakes, I heat up my 19-seventy-something griddle to 350° and lightly oil it with coconut oil.

Then I like to use the 1/4 cup measure for pouring pancake batter onto the griddle. I think that makes the perfect size pancakes. 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.

I’ve never really timed pancakes. Just wait for the little bubbles to form, pop and when they stop refilling with batter. That’s how you know that they are good to go (about 3-4 minutes approximately).

Then, the strawberry buttermilk pancakes should only need a few more minutes on side two.

Strawberry Buttermilk Pancakes l SimplyScratch.com

To keep the pancakes warm, place them on to a cookie sheet, and slide into your 200° oven.

Question: Who likes cold pancakes? Answer: no one!

Strawberry Buttermilk Pancakes l SimplyScratch.com

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

Strawberry Buttermilk Pancakes l SimplyScratch.com

Dig in.

Strawberry Buttermilk Pancakes l SimplyScratch.com

Make these this tomorrow or Sunday and I promise you won’t regret it. Have a wonderful weekend everyone! 🙂

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 l SimplyScratch.com

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Yield: 4 servings

Strawberry Buttermilk Pancakes

I love these strawberry buttermilk pancakes. Vanilla sugar, Greek yogurt and fresh strawberries in classic buttermilk pancakes.


  • 2 cups unbleached all-purpose flour
  • 2 tablespoons vanilla sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups buttermilk
  • 1/4 (heaping) cup greek yogurt
  • 2 large eggs
  • 3 tablespoons melted butter, cooled slightly
  • 1 cup chopped fresh strawberries
  • coconut oil, for griddle


  • Preheat your griddle to 350° and wipe with a little coconut oil.
  • In a large bowl; sift together the flour, sugar, baking powder, soda and salt. Set aside.
  • In a different bowl; whisk together the buttermilk, Greek yogurt, eggs and butter.
  • Pour the wet ingredients into the dry, and gently stir to combine. Do not over mix.
  • Add in the chopped fresh strawberries and stir only a few times to get them mixed in.
  • Drop a 1/4 cup full of the pancake batter on to the griddle. When the center is set and the bubbles no longer fill in with batter when they pop it's time to Flip {about 3-4 minutes}. Continue to cook for 2-3 minutes more.
  • Repeat with the remaining batter. Keep the finished pancakes on a cookie sheet and place in a preheated 200 degree oven to keep warm.
  • Serve with butter and real maple syrup! Enjoy!
Serving: 4pancakes, Calories: 448kcal, Carbohydrates: 63g, Protein: 14g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 698mg, Potassium: 321mg, Fiber: 2g, Sugar: 14g, Vitamin A: 601IU, Vitamin C: 21mg, Calcium: 229mg, Iron: 4mg