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Fluffy Strawberry Pancakes Recipe

These fluffy strawberry pancakes are soft, golden, and packed with fresh berries. An easy strawberry pancake recipe perfect for breakfast!
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 167
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup fresh strawberries
  • vegetable oil

Method
 

Instructions
  1. In a medium sized bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the melted butter, buttermilk, vanilla, and egg to the bowl and whisk to make a smooth, thick batter.
  3. Let the batter sit for about 10 minutes to rest. Resting the batter will allow the flour to absorb some of the liquids, making the flour more tender.
  4. Stir in the chopped strawberries. Just one or two stirs will do, you don’t want to over mix or the batter will start to turn pink.
  5. Brush about a teaspoon of vegetable oil across the bottom of a medium sized skillet and heat over medium heat.
  6. Scoop 1/2 cup of the strawberry pancake batter into the skillet to form a pancake.
  7. Cook the strawberry pancake for about 3 minutes. When you see the bubbles burst, it is time to flip the pancake.
  8. Cook the pancake for another 2 minutes. Then, remove it from the pan and enjoy while warm!

Notes

Store leftover strawberry pancakes in an airtight container in the refrigerator for 3 to 4 days, or freeze them for up to 3 months. Reheat in the toaster oven at 300F for about 2 minutes.