Description
Delight in fluffy, homemade strawberry pancakes featuring a tender batter studded with fresh strawberries. Served warm with butter and luscious strawberry sauce, these pancakes make a perfect breakfast treat or brunch centerpiece for the whole family.
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons vegetable oil
- 1½ cups sliced strawberries (divided)
For Serving
- Strawberry sauce
- Butter
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined. Set aside to prepare the wet ingredients.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth and fully blended.
- Create Batter: Make a well in the center of the dry ingredients and pour in the wet mixture along with 1 cup of the sliced strawberries. Gently mix with a rubber spatula just until combined. The batter should remain lumpy to avoid tough pancakes, so do not overmix.
- Rest the Batter: Cover the bowl and refrigerate the batter for 20 minutes. This rest allows bubbles to form on the surface, improving pancake texture.
- Prepare Warming Area: Preheat the oven or warming drawer to 200°F. Line a baking sheet with parchment paper; place cooked pancakes here to keep warm without becoming soggy while you finish cooking the rest.
- Heat Cooking Surface: Warm a griddle to 350°F or heat a large skillet over medium heat. Lightly spray with nonstick cooking spray to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter onto the griddle or skillet for each pancake. Add a few extra strawberry slices on top of each pancake. Cook until bubbles form on the top and the bottoms are golden brown, then flip and cook the other side until fully cooked and golden.
- Serve: Stack pancakes, top with butter and strawberry sauce as desired, and enjoy warm.
Notes
- Do not overmix the batter; a few lumps are ideal for fluffy pancakes.
- Using buttermilk adds tang and helps create tender pancakes.
- You can substitute fresh strawberries with frozen if out of season; just thaw and drain to avoid excess moisture.
- If you don’t have a griddle, a large nonstick skillet works equally well.
- Keep cooked pancakes warm in the oven to serve them hot all at once.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
