Quick & Fluffy Strawberry Pancakes: Your New Go-To Recipe
These Strawberry Pancakes are one of my favorite ways to start the day, soft, fluffy, and bursting with juicy berries in every bite. They’re simple to make, and honestly, nothing beats that sweet fresh flavor paired with a little butter and syrup.
Servings: 15 Pancakes
Calories: 140kcal
Ingredients
- 1¾ cups of all-purpose flour spooned and leveled
- ½ teaspoon fine salt
- ¼ cup granulated sugar
- ½ teaspoon baking soda
- 1¼ teaspoons baking powder
- 2 large eggs at room temperature
- 4 tablespoons vegetable oil or any neutral oil you prefer
- 2 cups buttermilk well shaken
- ½ teaspoon vanilla extract
- 1½ cups fresh strawberries thinly sliced
Instructions
- Start by mixing the flour, sugar, salt, baking powder, and baking soda in a large bowl. Give it a good whisk to combine, then set it aside.
- In another bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla until smooth and creamy.
- Make a well in the dry mix and pour in the wet ingredients. Fold in most of the sliced strawberries gently, don’t worry if the batter is a little lumpy. Overmixing will make your pancakes tough.
- If you can, let the batter rest in the fridge for 15 minutes to help flavors meld and make the pancakes extra tender. No worries if you skip this step, they’ll still taste great.
- Heat a greased skillet over medium heat. Pour about a quarter cup of batter for each pancake and top with a few strawberry slices.
- Allow bubbles to form and the sides to solidify, then turn it over and cook until it’s golden and done.
- Stack your pancakes, add butter, syrup, or strawberry compote, and enjoy the deliciousness!
Notes
- Don’t crank the heat too high. Medium heat cooks pancakes evenly without burning the outside while leaving the inside raw.
- Go easy on the strawberries in the batter, too many can make it heavy and soggy.
- keep cooked pancakes warm by stacking them on a plate covered loosely with foil so they stay soft and ready to enjoy.