Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence!
For this recipe, use my go-to buttermilk pancake recipe. It’s the one I use time and time again when I crave a stack of classic, diner-style pancakes. This basic recipe because makes the fluffiest, softest, most tender buttermilk pancakesโthat taste anything but basic. I love it so much that I published these pancakes, packed with juicy blueberries, in my first cookbook (page 35!). I’ve even made birthday cake pancakes before! Obviously.
Now for the strawberry version. I changed the recipe ever so slightly by adding a touch more vanilla and loads of sliced strawberries. I also added a little more flour because strawberries are so juicy. The vanilla extract and strawberries, along with the melted butter, give these pancakes that little something extra. So much so that you don’t even need toppings. Except for honey butter. There is always a need for homemade honey butter.
Honey + butter + strawberries + fluffy pancakes. Ah yes.
Remember when I taught you about baking powder vs baking soda? Well, we are using both in today’s pancakes! In this recipe, buttermilk is used partly for its unmistakable tangy flavor. If we used only baking soda in the pancake batter, the soda could neutralize all of the buttermilkโs acid. And we’d lose that tanginess! So, by including baking powder as well, some of the buttermilkโs flavor is left behind, and there is still enough leavening to yield the fluffiest of fluffy pancakes.
For more fresh strawberry goodness, try strawberry bread next. I compare it to “summer in a loaf pan,” but just like these strawberry buttermilk pancakes, don’t limit it to just a few months out of the year!
More Favorite Pancake Recipes:
- Birthday Cake Pancakes
- Whole Wheat Oatmeal Pancakes
- Greek Yogurt Lemon Poppyseed Pancakes
- Whole Wheat Pancakes or Whole Wheat Blueberry Pancakes
- Pumpkin Pancakes
- Healthy Banana Pancakes
Strawberry Buttermilk Pancakes with Honey Butter
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 11-12 pancakes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Description
Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence!
Ingredients
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/3 cup (67g) granulated sugar
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups (480ml) buttermilk
- 2 teaspoons pure vanilla extract
- 1 cup sliced strawberries (fresh or frozen)*
- honey butterย and maple syrup for serving
Instructions
- Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetopโeither is fine. Set aside to slightly cool. You don’t want it piping hot.
- In a large bowl, preferably with a pour spout, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
- In anotherย largeย bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl.ย The batter is thick and a few lumps are fine. Very gently, fold in the strawberries.
- Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1โ2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
- Keep pancakes warm in a preheated 200ยฐF (93ยฐC) oven until all pancakes are cooked.ย Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350ยฐF (177ยฐC) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6โ8 minutes or until defrosted and warm.
- Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning. (But do not add the melted butter until ready to cook, because that will solidify in the refrigerator.)
- Special Tools (affiliate links): Mixing Bowls (preferably with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan
- Buttermilk: Though I typically suggest a DIY buttermilk substitute using regular milk and vinegar/lemon, I highly recommend real buttermilk. I used low fat buttermilk, but full fat works too. I do not suggest any substitutions. Try using any extra buttermilk in any of these recipes.
- Strawberries: If using frozen strawberries, thaw them, slice them, and pat them dry before adding to the batter.
- Adapted from Sally’s Baking Addiction Cookbook Blueberry Buttermilk Pancakes recipe.
Reader Comments and Reviews
This has become my go to pancake recipe. My kids love it and say itโs 10/10! My husband loves it too even though he isnโt a big pancake fan.
I think that the recipe considers the strawberries a โWETโ ingredient and that they go into the batter? You donโt mention garnishing with strawberries (as shown in the picture) so Iโm assuming those are bought fresh and added afterwards? I canโt tell by the picture if strawberries are in the pancakes themselves. Thanks for helping me understand this better. Waiting for your response. Thanks!
Hi Cheryl, there are strawberries in the pancakes. The last sentence of step 3: Very gently, fold in the strawberries.
Best pancake recipe I have ever made! I looked for years and have tried many different recipes. This one is so good… definately use real butter.
My daughter wants pink pancakes for her birthday breakfast and she loves strawberries. Could I add a tad of red dye to turn them pink?
Hi Meagan, absolutely. You could add a drop of gel food coloring to the batter.
Is there a way to modify this for sheet pan pancakes?
Hi NS, we haven’t tested these as sheet pancakes, but let us know if you do.
This is the recipe that I’ve been searching for forever! I the thickness. I have company coming from France in a few weeks and want to treat them to a traditional American breakfast. Can this recipe be easily doubled?
Yes, it can! Enjoy!
These were freaking amaaaaaaazing! Make sure you make the honey butter to go with it. So worth the little extra time!
This recipe looks great, but is it possible to make them without the strawberries?
Sydney, definitely! Hope you enjoy them!
Undisputedly the best pancake recipe I’ve tried! Thank you!
We’re so glad you enjoy these pancakes!
Can I substitute cherries for strawberries in this recipe? I’ve used chocolate chips before and they work really well too, I absolutely love these pancakes!
Hi Neel, that should work just fine! Let us know how they turn out for you.
This recipe was amazing! However being gluten free I had to adjust it just a smidge; really just two things. 1. Use your favorite gluten free flour (I used Bob’s red Mill 1:1) 2. Increase baking powder to 1 TBSP. That’s it!