World's Best Strawberry Pancakes

strawberry pancakes, strawberry, pancakes, seasonal fruit, easy, quick, breakfast

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The perfect weekend morning breakfast in the summer! The fresh strawberries in these pancakes really make them special; top with strawberry jam for something even more scrumptious.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

12 pancakes

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups well-shaken buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • Vegetable oil for greasing
  • 1 cup sliced strawberries

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Directions

Preheat oven to 200 degrees. Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Add the buttermilk, eggs, and butter to a second bowl and whisk until combined. Add the wet ingredients to a well in the center of the dry ingredients. Stir until just combined, but do not over-combine. Heat a skilled over medium heat, and add a few drops of vegetable oil and a pat of butter. Wipe skillet with paper towel, then ladle 1/4 cup batter onto skillet for each pancake. Place a small handful of strawberries on top of pancakes. Cook until the pancake begins to bubble, about 3 minutes, then flip and cook until second side is golden brown, about 2 more minutes. Repeat with remaining batter. Put finished pancakes on a sheet tray and keep warm in oven as you finish. Arrange pancakes and serve with strawberry syrup.


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