Description
Fresh, ruby red strawberries laced throughout fluffy, buttery pancakes and drenched in maple syrup for the best easy strawberry pancakes!
Ingredients
Units
Scale
Fresh Strawberries
- 1 cup fresh strawberries
Pancakes
- Buttermilk
- 1 tablespoon lemon juice, white vinegar or apple cider vinegar
- 1 cup milk
- 1 1/4 cups all purpose flour – spooned and leveled
- 1 tablespoon + 1 teaspoon baking powder
- 2 tablespoons cane sugar
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Optional Toppings
- Whipped topping
- Pure maple syrup
Instructions
- Prepare the strawberries: Wash the strawberries and pat dry. Then, hull the strawberries. Take a handful of strawberries and slice them—you will use these as toppings on your pancake stacks. Now, take the remainder of the strawberries and dice them—you will use these diced strawberries as add-ins. Set aside strawberries for later.
- Make buttermilk: Add lemon juice, white vinegar or apple cider vinegar to a small mixing bowl or large measuring cup. Add milk. Whisk together and set for about 5 to 10 minutes while you prepare the other ingredients.
- Set a skillet onto your stovetop, you’ll need this later.
- Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
- Add the wet ingredients: Pour the buttermilk, melted butter, milk and vanilla over the dry ingredients in the mixing bowl.
- Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix, as this will result in dense pancakes. Whisk well until mostly smooth, but with still a few very small pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
- Let set for 5 minutes. Your pancake batter is ready!
- Prep the Skillet: Turn the heat to medium on your stovetop, waiting until the skillet is evenly heated, but not smoking. Once evenly heated, drop a dollop of butter into the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
- Make Pancakes: Using a large batter scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4“ thick. The batter will rise as it cooks. Make sure the batter isn’t especially thick in the center of the pancake to ensure an even cook.
- Gently press diced strawberries into the batter, as many or as little as you’d like.
- Allow the batter to cook until bubbles form throughout the center of the pancake. About 1-2 minutes, depending on the heat of your skillet. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan.
- Cook for about 1 minute, until golden brown on the underside of the pancake touching the skillet. Transfer to a plate.
- Turn the heat to medium low.
- Re-butter the pan in between pancakes.
- If the butter is smoking quite a bit, the pan is too hot and you need to take it off the heat for a little bit to cool it, and turn the heat lower. If the heat is too high, the pancakes will be burnt, but uncooked on the inside. If the heat is just right, you’ll have evenly cooked pancakes throughout the pancake-making process.
- If it’s smoking just a little, it’s okay and you can keep your heat the same. Also, periodically wipe off the pan to clear out crumbs that could burn.
- Repeat until all batter is used.
- Serve in a stack with strawberry slices, whipped topping, and pure maple syrup. Enjoy!
Notes
Tip: only make one pancake at a time. Also, pour the batter into the middle of the pan.
For more tips, read this fluffy buttermilk pancakes recipe.
To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American