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!
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.