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.
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 – Gives structure to the pancakes.
- sugar (white) – Adds a touch of sweetness.
- baking powder – It provides lift and is what makes pancakes light and fluffy.
- baking soda – Reacts with the buttermilk to make these light and airy.
- fine salt – Use 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 yogurt – Adds richness without adding extra fat.
- eggs – Lends 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.
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.
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.
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.
Whisk well and pour the wet into the dry ingredients. Gently stir until it comes together. Some lumps are fine./
Wash and pat-dry a few strawberries before roughly chopping.
You’ll need 1 cup chopped strawberries.
Add those in to the pancake batter.
Then, gently stir it enough to get the berries mixed in, try not to over mix.
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 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.
To keep the pancakes warm, place them on to a cookie sheet, and slide into your 200° oven. Repeat with the remaining batter.
Finally, top with butter and drizzle with real maple syrup.
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side.
- breakfast potatoes
- cauliflower hash brown patties (low carb)
- bacon
- sausage links (regular or maple)
- pork, turkey or veggie breakfast sausage patties.
- coffee, tea or orange juice.
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.
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
Ingredients
- 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
Equipment
- 22-inch Presto Ceramic Griddle
Instructions
- 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!
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THANK YOU in advance for your support!
This is the next recipe I’m making. Probably tomorrow morning 🙂 Your pictures are AMAZING! Thanks for all your incredible recipes!!!
Thank you Antonia! I wrapped the leftovers up so I can have them this weekend too! Enjoy!
Geez, these could be breakfast but the hubby isn’t home and thus I could be dangerous with 16 of these beauties. Oh, the choices. . . .
These look simply amazing!!!
I will take a BIG stack!
obviously i’m making these tomorrow morning!!!!!!!!
I want…now!! Those look so delicious.
Nothing beats a buttermilk pancake. Love the bright strawberries in these!
oh girl, these are sinfully amazing. i love that they’re stuffed with strawberries! i like that it’s kind of like a surprise 🙂
Exactly… and who doesn’t love surprises?
These look absolutely perfect, and your pictures are amazing! I’m loving the new look!
My wife loves pancakes and will have to prepare these for her…
Awesome! She’ll love them!
Wow, definitely going to be making these for my family this weekend!! Love strawberries in pancakes.
Me too Maura! Have a great weekend!
Girl I’m with you…extra buttering my cakes please!
Beautiful pancakes! I’m like you, I go easy on the syrup. Pancakes are so delicious on their own, no need to drown them. Butter adds a perfect richness.
I could definitely survive on the babies. Who needs anything else?
Exxxxxactly! 🙂
Yumm Laurie! I love a good “pillowy” stack of pannies too especially ones with strawbizzels! Totally doin a little of this soon
Oh my, I am so sad, because even though I have buttermilk in the fridge, I think it may actually be bad (oops!). These sound so delicious! I wish I was making these tomorrow.
Hello Sunday morning breakfast. I could live off of these pancakes. They look divine.
These look soo yummy! I can’t wait to try them out this week!
there is something special about buttermilk pancakes- these are taken to a whole new level w/the strawberries. Will have to try these next time we have strawberries!
What gorgeous pancakes! Bookmarking this now to make this weekend! The boyfriend is going to be so thrilled.
I’m not a huge fan of pancakes but I would SO love these.
Hi
I’m assuming that is plain greek yogurt.
these look amazing! hope to try them this weekend…thanks for sharing!
I just made these for breakfast. The pancakes were delicious! I happened to have some vanilla sugar on hand even. Delicious!
Made these this morning for my wife and 2-year old. Absolutely delicious pancakes! They were a big hit. Thanks for the great recipe.
My husband requested strawberry pancakes for breakfast this AM. I did a search and found your wonderful recipe. I needed to add a bit more buttermilk because my batter was too thick. I also added about 1/2 cup of toasted coarsely chopped pecans because we really like nuts in our pancakes. I happened to have vanilla sugar on hand which I also love. We’re lucky enough to live near a Penzey’s store. Thanks again for a great pancake recipe using strawberries and buttermilk.