Addictive Recipes from a Self-Taught Baker

Strawberry Buttermilk Pancakes with Honey Butter.

Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence! 

Fluffy Strawberry Buttermilk Pancakes with Honey Butter-- you'll love every last bite!

Oh hey good lookin’. How fluffy and buttery and luscious and over-the-top do these buttermilk pancakes look? If it’s even possible, they taste even better than they look.

The other weekend while all my friends were in town, I had a hankering for buttermilk pancakes. So, I made blueberry waffles. Were they yum? Yes. Were they as good as pancakes? Um, is anything as good as pancakes?

No.

Waffles will never be pancakes.

DELICIOUS Strawberry Buttermilk Pancakes-- serve with my homemade honey butter!

The following Sunday, with a pancake craving as big as my hair on a humid afternoon (scary), I made these strawberry beauties. Complete with a pile of homemade honey butter. Because I’m ridiculous. And had just ran 5 miles. I’ll take another dab of honey butter, thankyouverymuch.

For this recipe, you’ll 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 pancakes– that 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 a funfetti version 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 honey butter.

I love it so much, I wrote a 2nd post all about it.

Homemade Honey Butter is the Best Thing Ever

Honey + butter + strawberries + fluffy pancakes. Ah yes.

DELICIOUS Strawberry Buttermilk Pancakes-- serve with my homemade honey butter!

Fun nerd fact. 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 buttermilk’s acid. And we’d lose that tanginess! So, by including baking powder as well, some of the buttermilk’s flavor is left behind, and there is still enough leavening to yield the fluffiest of fluffy pancakes.

Pancake science. It’s a thing.

DELICIOUS Strawberry Buttermilk Pancakes-- serve with my homemade honey butter!

Spending 45 minutes shooting these pancakes before actually sitting down to eat them was ridiculously painful.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Strawberry Buttermilk Pancakes with Honey Butter

Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence!

Ingredients:

  • 6 Tablespoons (90g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 and 1/4 cups (282g) all-purpose flour (measured correctly)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large Eggland's Best eggs
  • 2 cups (480ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup sliced strawberries (fresh or frozen)1
  • honey butter and maple syrup for serving

Directions:

  1. Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You don't want it piping hot.
  2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
  3. In another large 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 whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
  6. Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)
  7. Make ahead tip: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.

Recipe Notes:

  1. 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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my funfetti version next!

Funfetti Buttermilk Pancakes-2

And here are my buttermilk waffles.

I added a cup of blueberries to the batter when I made them last!

My Favorite Buttermilk Waffles-2

Eggland’s Best provided me with eggs to bring you this recipe.

69 comments

  1. Hi Sally, I feel strawberry buttermilk pancakes laced with honey and butter make for a great dinner at home. The kids would love it too! Thanks a lot for sharing this recipe.

  2. So fluffy! I couldn’t wait 45 minutes before digging into these!

  3. Love how you brought a baking tip into this post! That is so helpful to see it used practically!

  4. Love buttermilk pancakes – always so fluffy and good! The honey butter sounds incredibly delicious too! 

  5. Wow, these look amazing Sally.  I can’t wait to try them.  I do have a question though regarding the amount of buttermilk.  Your ingredient list indicates 2 cups as 280 ml.  The measurement in milliliters seems a bit low to me.  Can you please confirm that it should in fact be 280 ml.  Having moved to Italy, I now have to measure everything using the metric system.   Thanks!!

  6. Ok these are calling to me, I just have to make them! Could I possibly store the batter (without strawberries) in the fridge for a couple of days? Or is it better to just make the whole lot and freeze them as you suggested?

    • This batter cannot be prepared ahead of time because the baking powder is activated once it is wet. You can mix the dry ingredients and then the wet ingredients (separately) ahead of time and then continue to prepare the pancakes the morning of. Freezing works too!

  7. I’m not one to leave comments on blogs, but I’m making an exception this time because I had to thank you for sharing your buttermilk pancake recipe. I don’t make pancakes very often because my boyfriend doesn’t care for them. However, I think these may have changed his mind; the pancakes were so good he nearly choked while eating them because he couldn’t get them in his face fast enough. In his words, “These are F*****G Amazing!” Thanks for sharing.

  8. My grocery store only had LOW FAT buttermilk….. do you use the full fat or low fat? I’m making these tomorrow for Father’s Day 🙂

    • Doesn’t make a difference actually! Full fat would be best in terms of richest taste, but I use low fat all the time.

      • I’ll have to try the full fat if I come across it at the grocery store… but this morning I did use the low fat and they were absolutely delicious and extremely moist. They were a big hit and I highly recommend to those of you who are thinking of trying these 🙂 

  9. What a beautiful pancake you have here. Back when i was in high school, Nana used to make this all time. She always say that buttermilk is her secret weapon. I didn’t remember that until i randomly dropped by your blog. Thanks for sharing this post. I have to call Nana right away.

  10. I have been dreaming about these pancakes all week!  Got buttermilk and strawberries at 10:00 last night and made the pancakes this morning.  Glorious!  So fluffy and thick and delicious!  Mine looked more rustic than yours.  I’ll admit I was in a bit of a hurry to eat them so I flipped some of them too early and got some funny shapes as the not quite set pancake ran a bit.  Keep these yummy recipes coming — I loved your cornbread too and have been sharing your blog with friends and coworkers.

  11. Today is my daughter’s birthday and she wants strawberry pancakes for her birthday breakfast.  She’s going to have your strawberry pancakes with honeybutter! I am going to add chocolate chips because she LOVES strawberries and chocolate.  Happy 17th Birthday Andrea!!!  She’s going to LOVE them!  

  12. Can I use regular milk instead of buttermilk? Would it make that much of a difference? 

  13. Hi Sally, thanks for the recipe, I made this strawberry buttermilk pancake using your recipe and it was delicious, I loved it. I have posted the recipe on my blog and link back to Sally Baking Addiction. Thanks…

  14. Hi Sally, how would I adjust this recipe if I don’t add in strawberries? My son likes plain pancakes so I want to make it without additions

    • No adjustments needed.

      • Hi Sally!! I made your recipe and it was very good!! However, I’ve been trying different buttermilk pancake recipes, and would suggest a little more salt in your recipe (at least 1/2 tsp more) and less melted butter (Mine worked with just 3 tablespoons butter). I tried making the adjustments, and they turned out great! Thought I would share 🙂

  15. Made these for the third time today! Excellent as always.

    A tip for people who don’t keep fresh buttermilk around – I use the powdered buttermilk from the baking aisle and omit some of the required water (it’s usually 1 Tbsp per cup of water, so I use 8Tbsp of powdered buttermilk and about 1.5c water.) Of course, if you like thinner pancakes, you can add a little more.

    Thanks, Sally!

  16. Hello Sally, I want to make these but don’t have any butter, so I was wondering if I could substitute oil for the  melted butter ?

  17. I just tried these! that taste absolutely wonderful! I added blueberry’s instead of strawberry’s and it worked great! thanks for the recipe  

  18. Can you make the batter a day ahead and cook it in the morning? Looking forward to making these!!

  19. I was just reading your post about the importance of using room temperature ingredients for fluffy, airy baked goods. Do the ingredients for this recipe (buttermilk, eggs) need to be at room temperature as well? 

  20. Usually, my husband and I make your whole wheat pancakes on Sunday mornings, but today we decided to live on the wild side and try these out. They are heavenly! So thick, the right amount of sweet, and they melt in your mouth. Thanks for the ever-consistently perfect recipes, Sally!

  21. Hi sally! If i only want to make breakfast for myself, is it okay to divide the recipe by 4and expect same results? 

    • Things might get a little iffy with the eggs, baking powder, and baking soda (those last 2 don’t always cut down or double/triple properly). You can always make the whole batch and freeze leftover pancakes for another day!

  22. Just made these today, just without the strawberries. My husband said that they were the best pancakes he has had. I may have found my go-to pancake recipe. 🙂 Thanks Sally!

  23. Hii Sally! Love this recipe! Cant livee without these pancakes while im at home…but right im trying to make them while im on vacation with my family and was wondering if its ok to use self rising flour instead of all purpose?? Would tou leave out baking powder and baking soda too?

Leave a Reply

Your email address will not be published. Required fields are marked *