Buttermilk Strawberry Pancakes
User Reviews
4.6
27 reviews
Excellent
Buttermilk Strawberry Pancakes
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These strawberry pancakes are studded with diced berries and sprinkles. If desired, top a stack of these babies with homemade vanilla maple butter!
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons canola or vegetable oil
- ½ teaspoon vanilla extract
- about 1 cup roughly chopped strawberries + additional for garnishing*
- about 1/3 cup sprinkles divided
Instructions
- In a medium mixing bowl, add flour, sugar, baking powder, baking soda, optional salt, and whisk to combine; set bowl aside.
- In a large measuring cup, add 1 cup buttermilk, egg, oil, vanilla, and whisk to combine.
- Pour wet ingredients over dry, and mix until just moistened. Don’t overmix! Lumpy batter is what you’re looking for and it’ll be quite thick. If it seems too thick for your liking, add an additional splash of buttermilk (1 to 3 tablespoons). I used 1 cup plus about 2 tablespoons.
- Spray a large, non-stick skillet with cooking spray, and heat over medium-low to medium heat. Once skillet it hot, using a one-quarter cup measure, scoop batter into skillet. I make 3 pancakes at once. Sprinkle on about a dozen strawberries pieces to each pancake. Cook first side for about 3 minutes, or until underneath is golden and set.
- Right before you’re ready to flip the pancake over to cook the second side, sprinkle generously with sprinkles, at least 2 tablespoons per pancake. Flip carefully and cook second side until done and golden, about 3 minutes.
- Repeat process with remaining batter. Serve pancakes immediately with butter, jam, syrup, confectioners sugar, Strawberry Butter, Vanilla Maple Butter, or your favorite pancake topping.
- Batch can be doubled or tripled and extra pancakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the toaster, microwave, or over low heat in a skillet.
Notes
- *You can use fresh or frozen strawberries. If using frozen, keep them frozen and dice them up as best you can.
- Optional variations and substitutions: Use blueberries, blackberries, mixed berry blends, peaches, nectarines, mangoes; stir in 1/2 cup shredded coconut flakes or roughly chopped chocolate or chocolate.
Nutrition Information
Show Details
Serving
1
Calories
222kcal
(11%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
7g
Cholesterol
33mg
(11%)
Sodium
299mg
(12%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 33mg | 11% |
| Sodium | 299mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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