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    You are in: Home / Recipes / Strawberry Buttermilk Pancakes Recipe
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    Strawberry Buttermilk Pancakes

    Strawberry Buttermilk Pancakes. Photo by KateL

    1/5 Photos of Strawberry Buttermilk Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    ratherbeswimmin''s Note:

    Another special occasion breakfast treat.

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    Units: US | Metric


    1. 1
      In a bowl, add the first 6 ingredients; stir to combine.
    2. 2
      In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
    3. 3
      Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
    4. 4
      Gently fold in the strawberries.
    5. 5
      In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
    6. 6
      Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
    7. 7
      Serve warm with strawberry syrup or melted butter and sifted powdered sugar.

    Ratings & Reviews:

    • on April 09, 2003


      Wow, I cannot believe I am the first to review this recipe ! These were soooo goood. Made them for a b'day breakfast, simple and quick, ttly delish. I added another 1.5 cups of strawberries and a touch of extra cinnamon. You could even add different fruits when they are fresh & in season with an excellent pancake batter like this. Served with Pure Maple Syrup & breakfast sausages, next time will add whipping cream as a garnish. Also made a batch of Honey Cinnamon Butter # 43768. This batter without all the x-tra treats would be an excellent pancake batter for everyday breakfasts. Best homemade pancake batter I have ever tried. I had given up on homemade batters but this was perfect and I will use this one whenever I make pancakes !!! Thanx for sharing a great treat !

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    • on May 03, 2009


      The taste depends on the quality of your strawberries, and only perfect, fresh, ripe small-to-medium-size strawberries should be used for this recipe. With strawberries out of season, I defrosted large frozen strawberries, which lacked in taste. My rating is based on the batter, which puffed up a lot and required me to brown these much more to cook through; the cake didn't have a very distinctive taste to me. I preferred the batter from Cook's Illustrated that was much thinner and tastier, and permitted me to sprinkle fruit on top of each pancake in the pan. (When I tried that technique on these, all of the strawberry slices stayed on the bottom of the pancake.) I would add some lemon or orange zest to this batter to brighten the taste of the strawberries. I would heat up some strawberries preserves to use as syrup. Made for I Recommend Tag.

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    • on September 25, 2013


      These were very good! I doubled the cinnamon and added a touch of vanilla. My only complaint was they were not that fluffy. The taste was great, but I wished they were puffier. Thanks ratherbe, another great recipe!

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    Read All Reviews (23)


    Nutritional Facts for Strawberry Buttermilk Pancakes

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.6
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 5.2 g
    Cholesterol 113.1 mg
    Sodium 1003.4 mg
    Total Carbohydrate 64.1 g
    Dietary Fiber 2.9 g
    Sugars 14.2 g
    Protein 13.9 g

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