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 on plate with butter and syrup

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.

ingredients for Strawberry Buttermilk Pancakes

To Make These Strawberry Buttermilk Pancakes You Will Need:

  • unbleached all-purpose flourGives structure to the pancakes.
  • sugar (white) – Adds a touch of sweetness.
  • 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.
  • greek yogurtAdds richness without adding extra fat.
  • eggsLends richness and flavor.
  • unsalted butter (melted and cooled) – Lends flavor and richness.
  • strawberries – Adds sweet and slightly floral flavor.
  • salted butter (softened) – For serving.
  • maple syrup – For serving. Pure maple syrup preferred.

dry ingredients

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.

sifted dry ingredients in bowl

Sift the ingredients so it is light and airy. 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 2 cups of buttermilk, the heaping 1/4 cup of Greek yogurt, 3 tablespoons melted (and slightly cooled) butter and 2 large eggs.

combine wet ingredients and add to dry ingredients

Whisk well and pour the wet into the dry ingredients. Gently stir until it comes together. Some lumps are fine./

diced strawberries

Wash and pat-dry a few strawberries before roughly chopping. 

measure diced strawberries

You’ll need 1 cup chopped strawberries.

add to batter

Add those in to the pancake batter.

mix to combine

Then, gently stir it enough to get the berries mixed in, try not to over mix.

measure and poor batter onto preheated 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. 

cook until the middle is just about set

Cook the pancakes 3 to 4 minute or until the underneath is golden brown and the tops are just about set.


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

keep warm in a low oven

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

serve the Strawberry Buttermilk Pancakes with butter and maple syrup

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

bite of Strawberry Buttermilk Pancakes


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


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.

inside of 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

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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


  • 22-inch Presto Ceramic Griddle


  • Preheat your griddle to 350° and wipe with a little coconut oil or nonstick spray.
  • 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