BEST EASY Strawberry Buttermilk Pancakes
Fluffy and light, these easy strawberry buttermilk pancakes are bursting with fresh strawberry flavor. A perfect breakfast or brunch favorite to impress family and friends with minimal effort.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 egg
- 2 tbsp melted butter
- 1 cup chopped strawberries
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, whisk together the buttermilk, egg, and melted butter until well blended.
- Pour the wet ingredients into the dry ingredients, mixing gently just until combined.
- Fold in the chopped strawberries gently, ensuring they are evenly distributed throughout the batter.
- Preheat a greased skillet over medium heat. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes on the other side.
Notes
Use fresh strawberries for the best flavor and texture. If using frozen strawberries, ensure they are thawed and drained to avoid excess moisture.
Allow your skillet to heat adequately before adding the batter; this helps achieve a golden brown exterior.
For an extra touch, add a sprinkle of cinnamon or vanilla extract to the batter.
Resting the batter for a few minutes can enhance the fluffiness of your pancakes.
Keep the cooked pancakes warm in a low oven (about 200°F) while you finish cooking the rest.
For a lighter option, use whole wheat flour or substitute buttermilk with almond milk mixed with a tablespoon of vinegar for a dairy-free alternative.
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for about 20-30 seconds.
Allow your skillet to heat adequately before adding the batter; this helps achieve a golden brown exterior.
For an extra touch, add a sprinkle of cinnamon or vanilla extract to the batter.
Resting the batter for a few minutes can enhance the fluffiness of your pancakes.
Keep the cooked pancakes warm in a low oven (about 200°F) while you finish cooking the rest.
For a lighter option, use whole wheat flour or substitute buttermilk with almond milk mixed with a tablespoon of vinegar for a dairy-free alternative.
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for about 20-30 seconds.