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! 

stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate

stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork

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 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 homemade honey butter.

honey butter in a colorful bowl with a knife

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

overhead image of stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork and a bowl of honey butter

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.

stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork

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stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork

Strawberry Buttermilk Pancakes with Honey Butter

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 11-12 pancakes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American


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


  • 6 Tablespoons (90g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & 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 butter and maple syrup for serving


  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!)


  1. Make Ahead & Freezing Instructions: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.
  2. Buttermilk: Though I typically suggest a DIY buttermilk option 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.
  3. Strawberries: If using frozen strawberries, thaw them, slice them, and pat them dry before adding to the batter.
  4. Adapted from Sally’s Baking Addiction Cookbook Blueberry Buttermilk Pancakes recipe.

Keywords: buttermilk pancakes, strawberry pancakes


  1. 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?

    1. 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!

  2. 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 ?

    1. You really want that flavor from the butter! But in a pinch, oil works.

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

  4. 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!

  5. 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!

  6. I declare these the best pancakes ever!!! They are thick and fluffy and deliciously perfect everytime!!! We have only had them plain so far (several times this week!), but I will try your other variations soon, Sally. Thank you!!!

    1. Looks incredible! My son is allergic to eggs, is there a substitute you would suggest or is it ok to leave them out entirely?

      1. Lexi @ Sally's Baking Addiction says:

        Hi Ashna, we haven’t tested this recipe with any egg substitutes, but let us know if you give anything a try (we don’t recommend leaving them out completely). Here are all of our egg-free recipes if you are interested.

  7. These were amazing and so easy to make. Thank you! Never even thought of strawberry pancakes. The honey butter was delicious as well.

  8. Hi! Would these work as waffles??

    1. Yes, absolutely! Same recipe, just use the waffle machine. Make sure you grease it very well.

  9. Hi sSally ! Made these beautiful pancake yesterday. They were SO SO SO delicious!! So fluffy, moist, rich and buttery ! It tasted like heaven, no, it was even better. I didnt had strawberries on hand so I made a simple batter. With a piece of butter and a dash of cinnamon and maple syrup, we were fulfilled! Thank you for this amazing recipe.

  10. Hello Sally! I have leftover buttermilk so I am looking up some buttermilk pancakes but would prefer to use a somewhat healthier flour option Hahh. Do you think White whole wheat flour or even whole wheat would work with these? Thank you!!

    1. Yes, you can! You might also really like these Whole Wheat Buttermilk Waffles!

      1. Thank you so much! These are delicious!!! My toddlers couldn’t stop eating them! I used whole wheat flour, frozen strawberries and only 3tbsp (41g) of sugar and they were perfect! Maybe not the best shaped pancakes Hahh but certainly delicious!

  11. I made these this morning, swapped strawberries for blueberries, and OH MY GOD they were soooo good!! Like so good I had to call my brother and his little family over so they could taste the deliciousness that was your recipe. Thanks Sally for yet another mouth watering recipe.

  12. Uchi Vásquez says:

    A great recipe! Thank you so much Sally!!

  13. Amazing. I need to keep buttermilk in my fridge at all times for this.

  14. Tammy Laguna says:

    This pancake recipe is the best I’ve ever tried! Thank you Sally!
    I didn’t have buttermilk, so I did a mix of whole milk & sour cream & I diced the strawberries. They were soft & just the right amount of sweetness. I served them with dulce de leche (like a caramel sauce but more scrumptious) & oh my, were they sooooo good!!!! You seriously have the best recipes!!!

  15. Hi Sally. This was the second recipe of yours which I tried and it went down an absolute treat once again! I served these with strawberries on the side instead of in the batter (ok, and Nutella) and they were just so soft and fluffy! Thank you for sharing once again. Any tips to get a rounder shape? I got some oval pancakes but they were still super delicious

  16. Hi Sally, i made these today and while texture wise they were superb, they came out very sour because of vinegar i added to make buttermilk. Did i add too much? I followed the recipe

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sila – While we often use a DIY buttermilk option using 1 tablespoon of white vinegar or lemon for each cup of milk, for this recipe we highly recommend real buttermilk! See recipe notes for details.

  17. These pancakes were amazing! We subbed chocolate chips in place of strawberries. They had the perfect amount of sweetness and they were so light and fluffy. It was worth a trip to the store for real buttermilk, since I typically end up doing a DIY options. My 4 year old son ate about 5 pancakes, so I will definitely be making them again.

  18. Happy Pancake Tuesday from Ireland…Sallys Pancakes for the win! Wonderful recipe! X

  19. Made these for my family on Valentines Day and again this morning. They are so yummy! I’ve used fake buttermilk both times but will try with real next time. Also, used whole wheat flour. Your blueberry pancakes are delish too! Both don’t need any extra sweetener on top. We like to put a scoop of fresh whipped cream. Thanks

  20. Hello Sally. I’ve done this recipe before following it to a T but substituting regular flour with a mix of GF flours.

    Today, I had no strawberries, so I decided to finely chop a banana and added in 3/4 cup chocolate chips. Divine!

    Can the batter be used the next day? It was just for me and my daughter. Shame to throw it away!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Laura, we’re so happy you enjoy these pancakes! For any leftovers, we recommend using up the batter to make a full batch of pancakes, then storing any extras in the freezer. They freeze well, up to 2 months. Reheat as desired.

  21. We loved these!!! I had never made honey butter before even though it’s my favorite thing to eat on biscuits and now pancakes! The flavor combinations here are perfect. Even the batter smelled divine. I may have topped it with whipped cream that I had leftover from making your lemon blueberry tart…you know…to avoid wasting anything. YUM.

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