Fluffy Homemade Strawberry Pancakes Recipe
Make light, fluffy homemade strawberry pancakes from scratch. This easy recipe uses fresh strawberries and a buttermilk batter, perfect for a weekend brunch treat.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk (buttermilk recommended for best results)
- 1 egg
- 3 tablespoons butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Mix the wet ingredients: In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Combine wet and dry: Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
- Fold in strawberries: Gently fold in the sliced fresh strawberries.
- Heat the griddle: Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
- Cook the pancakes: Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup of batter per pancake.
- Flip the pancakes: Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the second side until golden.
- Serve immediately: Serve your fluffy strawberry pancakes warm with your preferred toppings, such as maple syrup or whipped cream.
Notes
- For maximum fluffiness, let the batter rest for 5 minutes after mixing before cooking.
- If you do not have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1 1/4 cups of regular milk and let it sit for 5 minutes before using.
- For a strawberry vanilla pancake variation, increase the vanilla extract to 1 1/2 teaspoons.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
- Cholesterol: 45