Make these extra fluffy strawberry pancakes that taste just like strawberry shortcake. This easy recipe delivers a light, airy stack bursting with fresh berries, perfect for an impressive weekend brunch.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:6 servings
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 cups buttermilk
2 large eggs
1/4 cup salted butter, melted and cooled
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 1/2 cups fresh strawberries, sliced
For Topping (Optional): Whipped cream and powdered sugar
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is key for fluffiness.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, granulated sugar, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps in the batter mean lighter pancakes.
Gently fold in the sliced fresh strawberries.
Heat a large griddle or non-stick pan over medium heat. Lightly grease the surface.
Pour 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve immediately in stacks, topped with whipped cream and a dusting of powdered sugar for that shortcake flavor.
Notes
For the best texture, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate fully.
If you want a richer flavor, substitute regular milk with more buttermilk.
To keep pancakes warm while you cook the rest of the batch, place them on a baking sheet in a 200°F oven.