Strawberry Pancakes
Fluffy buttermilk pancakes bursting with fresh, juicy strawberries.
Servings 4 Servings
Calories 244kcal
Equipment
- mixing bowls
- griddle
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1½ teaspoons vanilla extract
- 1 cup fresh strawberries hulled and diced
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix, a few lumps are okay. Let the batter rest for 10 minutes.
- Gently fold in the diced strawberries into the batter.
- Heat a non-stick skillet over medium heat.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to brown, about 2-3 minutes.
- Flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Repeat with the remaining batter.
Notes
To make your own buttermilk, add 1 tablespoon lemon juice (or vinegar) to a 1 cup measuring cup. Top up with milk. Let sit for 5 minutes.
Be gentle when folding in the strawberries to avoid breaking them.
You can keep the cooked pancakes warm in a preheated oven (200°F) while you finish cooking the rest of the batch.
Nutrition
Calories: 244kcal