Make light, airy, and fluffy strawberry pancakes that taste like strawberry shortcake. This easy recipe uses simple ingredients for a perfect weekend brunch.
Author:cookingbymia
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:About 10 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups fresh strawberries, sliced
Cooking spray or oil for the griddle
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This mix creates the base for your fluffy breakfast.
In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps in the batter mean light and airy pancakes.
Gently fold in the sliced fresh strawberries.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with cooking spray or oil.
Pour 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface.
Flip the pancakes and cook the second side until golden.
Serve immediately with your favorite toppings for a sweet strawberry breakfast.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
Serve these homemade strawberry pancakes with whipped cream and a drizzle of maple syrup for an indulgent pancake recipe experience.