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–+ servings
Close up square image of pancakes stacked on plate topped with powdered sugar, syrup and strawberries.
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Strawberry Pancakes

A fruity and delicious breakfast, these Strawberry Pancakes have easy ingredients and a recipe the whole family will love.
Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: Breakfast
Cuisine: American
Servings: 10 5" pancakes
Calories: 154kcal
Author: Tornadough Alli

Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 egg
  • 3 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup small chopped strawberries
  • More strawberries for topping
  • Maple or berry syrup for topping optional
  • Powdered sugar for dusting, optional

Instructions

  • In a large mixing bowl combine the flour, sugar, baking powder, and salt.
  • In another mixing bowl or liquid measuring cup whisk together the buttermilk, egg, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients bowl and mix together with a spoon until almost combined.
  • Add the chopped strawberries and fold in. If the batter is slightly lumpy still that is okay.
  • Let the batter rest for 5 minutes while you heat a skillet or griddle over medium heat. Spray a pan with non-stick spray and pour in about 1/3 cup of the batter. You can use a spoon or the bottom of the measuring cup to help spread the batter around because it will be thick.
  • Cook for about 2 minutes or until the edges look cooked and the middle has bubbles coming up and popping. Flip the pancake over and cook until the second side is golden brown. Continue until all the batter is used.
  • Serve hot with syrup, more strawberries, and powdered sugar if desired.

Notes

  1. Toppings are not included in the nutritional value.
  2. If you do not have buttermilk, you can make your own at home. See how to do that above.
  3. These can be easily doubled.
  4. Top with your favorite toppings, see some ideas above.
  5. We do not recommend using frozen strawberries in this recipe.
  6. These can be frozen, see above on how to do that.
  7. Letting the batter rest before cooking allows the gluten in the flour to relax, resulting in tender pancakes. 
  8. I think the buttermilk adds a nice flavor combo with the strawberries but it makes the pancake less sweet. If you want a sweeter pancake you can swap the buttermilk for whole milk. 
  9. The small amount of butter in this recipe won’t make a difference if you use salted vs unsalted. 

Nutrition

Calories: 154kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 131mg | Potassium: 260mg | Fiber: 1g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg