These Strawberry Buttermilk Pancakes are what mornings are made of! Light, fluffy and incredibly delicious buttermilk pancakes with strawberry puree. Serve with softened salted butter and real maple syrup! This recipe makes about 14 to 16 pancakes and makes 4 to 5 depending on your needs.
It’s strawberry pancake season!
Once the strawberries are ripe and in season, I want nothing more than a stack of fluffy strawberry buttermilk pancakes. The sweetness of the berries and the spiciness of the buttermilk pancakes are a match made in heaven. I’m pretty sure I could survive on strawberry buttermilk pancakes alone. Well, pancakes And Coffee. Always coffee.
I’m also pretty sure I inhaled that stack in 2.8 seconds. Do you think you can beat this? bring it
To make these Strawberry Buttermilk Pancakes you will need:
- unbleached all-purpose flour – Gives structure to the pancakes.
- baking powder – It provides buoyancy and makes pancakes light and fluffy.
- baking powder – Reacts with the buttermilk making it light and airy.
- fine salt – Use sea salt or pink Himalayan salt to balance and enhance flavor.
- whole buttermilk (cultivated) – Adds deliciously tangy flavor and reacts with the baking powder for light and fluffy pancakes.
- granulated sugar (White) – Adds a touch of sweetness.
- eggs – Adds fullness and flavor.
- vanilla extract – Enhances the flavor of the pancakes.
- almond extract – Gives a strong and slightly fruity taste.
- unsalted butter (melted and cooled) – Adds flavor and fullness.
- strawberries (mashed) – Adds sweet and slightly floral flavor notes.
- Salted butter (softened) – To serve.
- maple syrup – To serve. Pure maple syrup is preferred.
In a mixing bowl, measure and add 2 cups all-purpose unbleached flour, 1 teaspoon baking soda, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
Whisk until incorporated. Set this aside for a second and start with the wet ingredients.
In a separate, large measuring cup or bowl, combine 1-3/4 cups buttermilk, 2 tablespoons sugar, 2 large eggs, 1 teaspoon pure vanilla extract, and 1/2 teaspoon almond extract.
Whisk well until well combined.
Pour the wet into the bowl with the dry ingredients.
Stir gently with a spatula until everything comes together.
Finally, add 2 tablespoons melted (and cooled) unsalted butter and 1/2 cup mashed strawberries. Stir gently enough to distribute the berries evenly, being careful not to mix too much.
Preheat your griddle to 350°.
If you’re using a skillet, I would recommend heating it to medium-medium. Keep in mind that you may need to constantly adjust the temperature. Next, lightly grease it with some coconut oil or coconut oil spray (or your nonstick spray of choice).
Use 1/4 cup to measure and pour pancake batter onto griddle. I think this makes the perfect pancake size.
Bake the pancakes 3 to 4 minutes or until the bottom is golden brown and the top is almost set. The strawberry buttermilk pancakes should only take a few more minutes on the second side.
To keep pancakes warm while cooking:
Preheat your oven to the lowest level or 200°. After the first batch, transfer the pancakes to a rimmed baking sheet. Keep the pancakes warm in the preheated oven while you prepare the remaining pancakes.
Finally sprinkle with salted butter and drizzle with real maple syrup.
WHAT TO SERVE WITH PANCAKES?
Since pancakes tend to be sweet, I recommend a savory version.
HOW TO STORE? PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an airtight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.
Enjoy! And if you try this Strawberry Buttermilk Pancakes recipe, let me know! Take a picture and tag me Twitter or Instagram!
Yield: 4 portions
Strawberry Buttermilk Pancakes
These Strawberry Buttermilk Pancakes are what mornings are made of! Light, fluffy and incredibly delicious buttermilk pancakes with strawberry puree. Serve with softened salted butter and real maple syrup!
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1¾ cups whole buttermilk
- 2 tablespoon Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoon melted butter, slightly cooled
- 1/2 Cup pureed fresh strawberries
- Salted butter, for serving (optional)
- real maple syrup, To serve
In a large bowl, mix together the flour, baking powder, baking soda and salt. Put aside.
In another bowl, whisk together the buttermilk, sugar, eggs, vanilla, and almond extract.
Pour the wet ingredients into the dry and stir gently until almost combined. Finally add the melted butter and mashed fresh strawberries and mix until evenly distributed.
Preheat your griddle or pan to 350°C (or between medium and medium high) and lightly spray with ghee oil spray or your non-stick spray of choice.
Once batter is hot, using 1/4 measuring cup (per pancake), pour batter onto prepared griddle and cook for 2-4 minutes. Once the edges are set and the bottom is golden brown, gently flip and continue cooking for another 2-3 minutes.
Place the pancakes on a rimmed baking sheet and keep warm in an oven preheated to 200°C. Repeat with the rest of the dough.
Serve topped with softened, salted butter and additional strawberries, and drizzle with real maple syrup.
How to store pancakes:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an airtight container for 2 to 5 days. Or store in a freezer safe container/bag for up to 3 months.
Portion: 3pancakes, Calories: 412kcal, Carbohydrates: 61G, Protein: 13G, Fat: 12G, Saturated Fatty Acids: 6G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 3G, trans fats: 0.2G, Cholesterol: 120mg, Sodium: 682mg, Potassium: 275mg, Fiber: 2G, Sugar: 12G, Vitamin A: 487IU, Vitamin C: 11mg, Calcium: 208mg, Iron: 4mg
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