Strawberry Pancakes

Course Breakfast, Dessert, Main Course

Cuisine American, Southern

Keyword strawberry-pancake-recipe, strawberry-pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings (may vary)

Calories 227kcal

Make Pancakes: In a large bowl use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl whisk together buttermilk, melted butter, eggs and vanilla. Fold strawberries into the batter until evenly distributed.
Drizzle a cast iron skillet or griddle with oil or brush with melted butter, heat to medium-high. Divide the pancake batter using a ¼ cup measuring cup or ice cream scoop.
Cook in batches for 2 minutes per side or until crisp and golden. Remove to a platter and keep warm. (Add more oil or butter to the pan between batches.)
Serve immediately dusted with powdered sugar and drizzled with strawberry sauce or strawberry syrup topped with whipped cream.
Make Strawberry Sauce: In a small heavy bottomed saucepan cook 2 cups strawberries, sugar and lemon juice. Bring to a boil, then lower the heat to medium and simmer for 5 minutes to allow the strawberries to break down. Roughly mash with fork, some chunks will remain. Dissolve 1 tablespoon cornstarch in 1 tablespoon cold water until completely dissolved. Whisk into saucepan. (Repeat, if desired. Sauce will continue to thicken as it cools.) Remove from heat, add reserved diced strawberries, mixing well. Let cool completely then transfer to a mason jar or airtight container. Store chilled for up to one week.

Nutritional Data includes optional Strawberry Sauce. Data is provided as a courtesy and should be considered an estimate only.