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Fluffy strawberry pancakes topped with fresh berries and syrup.

Fluffy Strawberry Pancakes

Fluffy strawberry pancakes made with fresh berries for a sweet, cake-like breakfast your family will love. Weekend brunch favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 2 tablespoon Granulated sugar
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 Eggs Large
  • 1 ¾ cups Buttermilk Shake well before using
  • ¼ cup Butter Melted
  • 1 ½ cups Strawberries Fresh, diced
  • 2 tablespoon All-purpose flour For coating strawberries
  • 1 teaspoon Vanilla extract Pure
  • Butter, syrup, whipped cream For serving
  • Extra strawberries Optional garnish

Equipment

  • 2 Mixing bowls One for dry, one for wet ingredients
  • 1 Whisk For mixing batter
  • 1 Measuring Cup For batter portioning (¼ cup)
  • 1 Nonstick skillet Or griddle for cooking

Method
 

  1. Wash, hull, and dice strawberries. Coat with 2 tablespoon flour. Set aside.
  2. In one bowl, whisk flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs, add buttermilk, melted butter, and vanilla.
  4. Pour wet into dry; gently fold until just combined. Don’t overmix.
  5. Gently fold in coated strawberries.
  6. Heat griddle over medium. Grease lightly with butter.
  7. Scoop ¼ cup batter for each pancake. Cook until bubbles form.
  8. Flip and cook until golden. Repeat for remaining batter.
  9. Serve warm with toppings and extra berries.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.