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

Ingredients

2 1/2 cups all purpose flour
1/3 cup granulated sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk (well shaken)
4 Tbsp salted butter melted
2 large eggs
1 tsp vanilla extract
1 cup hulled and diced strawberries (1/4-1/3 inch cubes)
Strawberry Sauce (Optional)
3 cups hulled diced strawberries divided use
1/2 cup granulated sugar
3 Tbsp fresh lemon juice
1 Tbsp cornstarch (plus additional as needed)
1 Tbsp cold water
whipped cream and strawberry syrup for serving (If not making strawberry sauce
vegetable oil or butter for frying

Instructions

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.
Pour the pancake batter into the pan. Cook in batches for 2 minutes per side or until crisp and golden. When bubbles form on the surface, flip the pancakes for even browning. 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.

Notes

Buttermilk Substitution - To each 1 cup of whole milk add 1 tablespoon of fresh lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe as written.

Yogurt - You could replace the buttermilk with plain greek yogurt.

Toppings - If you're in a time crunch, you can serve these pancakes with strawberry syrup or maple syrup.

Alternate Fruit - You can adapt this recipe using blueberries, blackberries or raspberries.

Use Fresh Strawberries - Choose fresh strawberries that aren't bruised or mouldy. Bruised berries begin to break down rather quickly and mould means they're not fresh. Choose bright red fresh strawberries.

Butter or Oil - You can fry pancakes using vegetable oil or butter. Olive oil won't work here. You can also use a combination of the two. Do watch while the pancakes are cooking, as the milk solids in the butter can burn if the heat is too high, so don't walk away.

Nutrition