Who can resist a stack of the Best Strawberry Pancakes? It’s the perfect breakfast to start your weekend off right, and super easy to make. This recipe has just about all of your household ingredients in your pantry and fridge.
One of the best parts of making pancakes is their versatility when it comes to adding different flavors. Once you find a good, solid recipe for basic pancakes, hold on to it and build from there, especially if you’re adventurous like me. Of course, I’ll always love a good stack of homemade buttermilk pancakes. However, now and again, I enjoy jazzing them up a bit by adding one of my favorite fruits, like strawberries.
Pancakes are a really big deal here in our household on the weekends. And if you love Pancakes just as much as we do, then you should try another favorite of ours, the Rum Pancakes. It’s a delicious way to welcome in the weekend.
Why You’ll Love Strawberry Pancakes
First, let’s discuss how strawberries add natural sweetness to pancakes. They provide a hint of sweetness without needing to rely heavily on syrup. This creates a wonderful balance between comfort and freshness. Secondly, the texture and vibrant color of the strawberry pancakes enhance their presentation, making them look beautiful and inviting.
Honestly, if you love strawberries and pancakes, you will truly enjoy their combination.
Ingredients Needed
From Your Pantry
- All Purpose Flour
- Sugar
- Baking Soda
- Baking Powder
- Salt
- Vanilla Extract
- Strawberry Extract
- Brown Sugar
- Corn Starch
- Olive Oil
Ingredients from Your Fridge
- Strawberries – This can be Fresh Strawberries for both the Pancake batter and Syrup.
- Milk – For this recipe, I use Buttermilk. Here’s a tip on making buttermilk: just add 1 tsp. of vinegar to the 1 cup of whole milk.
- Eggs – The eggs are used in the pancake batter, but are mixed in a separate bowl along with the other wet ingredients.
- Lemons – 2 tablespoons of Fresh lemon juice is needed for the syrup recipe.
Best Saturday Strawberry Pancakes
Equipment
- Griddle or Cast Iron Skillet
- Whisk
Ingredients
Strawberry Syrup
- 1 pint Strawberries diced
- 2 tbsp. lemon Juice
- 1 tsp. Vanilla Extract
- 1 cup Water
- 1 tbsp. Corn Starch
- ½ cup light Brown Sugar (adjust to your level of sweetness)
Pancakes
- 2 Cups All Purpose Flour
- ½ tsp. Baking Soda
- 2 tsp. Double acting Baking Powder
- 1 tsp. Salt
- 3 tbsp. Sugar
- 1½ cups Buttermilk
- 2 Eggs
- ¼ cup Vegetable Oil
- 1 tsp. Vanilla Extract
- 1 tsp. Strawberry Extract
- ¼ Cup Fresh Strawberries Chopped
Instructions
Strawberry Sryup
- In a large saucepan add the strawberries, sugar, lemon juice, and vanilla extract. heat over medium to high heat until it comes to a light boil. Stir.
- Reduced the Heat to low and Stir occasionally. Add in the corn starch and water. Allow to cook for 5 minutes or until the strawberries are nice a soft.
- Remove from heat and transfer the syrup into a container. Can be served warmed and stored in the fridge in container with an airtight lid.
Pancake Batter
- In a large bowl, add all dry ingredients and whisk until well combined. In another bowl, lightly beat the eggs and oil together until the yolk of the egg is broken up, then add in the buttermilk, and vanilla extract. Mix wet ingredients
- Add the Wet ingredients to the bowl of dry ingredients. Add in the small pieces of Strawberries and Mix lightly. Set Aside for 5 minutes.
- Heat Skillet or skillet over medium heat. Brush oil to coat the bottom. Using a ¼ measuring cup, pour batter onto the heated skillet.
- Cook until bubbles form on top and the edges are a nice golden brown. Flip Pancakes on the other side and cook until golden brown.
