Description
Fluffy and flavorful strawberry vanilla pancakes made from scratch. These pancakes combine the sweetness of fresh strawberries with aromatic vanilla, creating a delightful breakfast treat that’s easy to prepare and perfect for family mornings or brunch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
Add-ins and Cooking
- 1 cup fresh strawberries, diced
- Extra butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, large egg, melted butter, and pure vanilla extract until smooth and fully incorporated.
- Prepare the Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until combined. Do not overmix; it’s okay if there are some lumps remaining in the batter.
- Fold in Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter without breaking them down.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with extra butter or oil to prevent sticking.
- Portion the Batter: Using a 1/4 cup measuring cup, pour the batter onto the heated skillet to form individual pancakes.
- Flip & Finish: Cook each pancake until bubbles form on the surface, about 2 minutes. Flip carefully and cook for an additional 1 to 2 minutes or until both sides are golden brown and cooked through.
- Serve: Serve the pancakes warm. They are delicious topped with maple syrup, extra fresh strawberries, or a dusting of powdered sugar as desired.
Notes
- Do not overmix the batter to keep pancakes light and fluffy; a few lumps are fine.
- Use fresh, ripe strawberries for the best flavor and texture.
- Adjust heat as needed to avoid burning the pancakes.
- Buttermilk can be substituted by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Pancakes are best served fresh but can be kept warm in a low oven (200°F) for short periods.
