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4.6 from 27 votes

Buttermilk Strawberry Pancakes

These strawberry pancakes are studded with diced berries and sprinkles. If desired, top a stack of these babies with homemade vanilla maple butter!

Prep Time
4 mins
Cook Time
4 mins
Total Time
10 mins
Servings: 6 pancakes
Calories: 222 kcal
Course: Breakfast , Bread
Cuisine: American

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

    Cup of Yum
  1. In a medium mixing bowl, add flour, sugar, baking powder, baking soda, optional salt, and whisk to combine; set bowl aside.
  2. In a large measuring cup, add 1 cup buttermilk, egg, oil, vanilla, and whisk to combine.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat process with remaining batter. Serve pancakes immediately with butter, jam, syrup, confectioners sugar, Strawberry Butter, Vanilla Maple Butter, or your favorite pancake topping.
  7. 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

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

% 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.