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! This recipe yields about 14 to 16 pancakes and will serve 4 to 5 depending.

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.

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.

To Make These Strawberry Buttermilk Pancakes You Will Need:

• unbleached all-purpose flour – Gives structure to the pancakes.
• 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.
• granulated sugar (white) – Adds a touch of sweetness.
• eggs – Lends richness and flavor.
• vanilla extract – Enhances the flavors in the pancakes.
• almond extract – Lends 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.

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 until incorporated. 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 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 until thoroughly combined.

Pour the wet into the bowl with the dry ingredients.

Use a spatula to gently stir until it comes together.

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.

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. 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.

Finally, top with salted 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!