Fluffy Strawberry Pancakes
Fluffy strawberry pancakes made with fresh berries for a sweet, cake-like breakfast your family will love. Weekend brunch favorite!
Pin Share Print Servings: 4 servings
Calories: 265kcal
Cost: $7
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)
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
Instructions
- Wash, hull, and dice strawberries. Coat with 2 tablespoon flour. Set aside.
- In one bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, add buttermilk, melted butter, and vanilla.
- Pour wet into dry; gently fold until just combined. Don’t overmix.
- Gently fold in coated strawberries.
- Heat griddle over medium. Grease lightly with butter.
- Scoop ¼ cup batter for each pancake. Cook until bubbles form.
- Flip and cook until golden. Repeat for remaining batter.
- Serve warm with toppings and extra berries.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 2pancakes | Calories: 265kcal (13%) | Carbohydrates: 32g (11%) | Protein: 6g (12%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 75mg (25%) | Sodium: 420mg (18%) | Potassium: 180mg (5%) | Fiber: 1.5g (6%) | Sugar: 8g (9%) | Vitamin A: 410IU (8%) | Vitamin C: 28mg (34%) | Calcium: 140mg (14%) | Iron: 1.7mg (9%)