Easy Strawberry Pancakes
Quick, golden, and juicy with sweet strawberries melting right into the batter—these easy strawberry pancakes bring together fresh strawberries, vanilla, buttermilk, and a touch of lemon in the coziest, most tempting way. Fluffy, fruity, with a drizzle of warm strawberry sauce? Yes please.
4
servings
Ingredients
Strawberry Sauce
- 1 1/2 cups (210 g) fresh strawberries sliced
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 ml) lemon juice fresh
- 2 tbsp (30 ml) water
- 1 tsp (3 g) cornstarch mixed with 1 tbsp water
Pancakes
- 1 1/4 cups (160 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) buttermilk well-shaken
- 1 large egg
- 3 tbsp (42 g) unsalted butter melted and cooled
- 1 tsp (5 ml) vanilla extract
- 3/4 cup (105 g) fresh strawberries diced, for folding into batter
- Additional butter for greasing the skillet
- Whipped cream, extra berries, or powdered sugar for serving (optional)
Equipment
- Nonstick Skillet or Griddle
- Mixing bowls
- Small Saucepan
- Whisk
- Measuring cups and spoons
Instructions
- Make the strawberry sauce: In a small saucepan, combine sliced strawberries, sugar, lemon juice, and water. Cook over medium heat, stirring, for 5–7 minutes until soft, jammy, and fragrant. Stir in the cornstarch slurry (cornstarch mixed with 1 tbsp water) and let bubble for 1–2 more minutes until thickened. Set aside to cool.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend evenly.
- Mix wet ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla until smooth.
- Combine wet and dry: Pour wet mixture into dry ingredients and gently stir just until combined—don't overmix; a few lumps are fine.
- Prep strawberries and fold in: Dice the remaining strawberries and gently blot them with paper towels. Let the batter rest 10 minutes, then gently fold in the strawberries.
- Cook pancakes: Heat a nonstick skillet or griddle over medium and grease with butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles appear and edges look set, then flip and cook 1–2 more minutes until golden.
- Serve: Stack pancakes, spoon warm strawberry sauce over, and top with whipped cream, extra berries, or powdered sugar if desired.
Notes
Storage: Cool pancakes completely before storing. Layer with parchment in an airtight container. Refrigerate up to 3 days, freezer up to 2 months. Strawberry sauce keeps in the fridge 5 days; rewarm gently.
Variations: Swap blueberries, use Greek yogurt thinned with milk for buttermilk, try almond extract, or add chocolate chips.
Nutrition
Calories: 315kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 350mg | Potassium: 220mg | Fiber: 2g | Sugar: 17g | Vitamin A: 400IU | Vitamin C: 36mg | Calcium: 130mg | Iron: 2.1mg