Strawberry Buttermilk Pancakes

"Another special occasion breakfast treat."
photo by KateL photo by KateL
photo by KateL
photo by KateL photo by KateL
photo by love4culinary photo by love4culinary
photo by love4culinary photo by love4culinary
photo by love4culinary photo by love4culinary
Ready In:




  • In a bowl, add the first 6 ingredients; stir to combine.
  • In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
  • Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
  • Gently fold in the strawberries.
  • In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
  • 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.
  • Serve warm with strawberry syrup or melted butter and sifted powdered sugar.

Questions & Replies

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  1. Luvfood
    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 !
  2. KateL
    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.
  3. spandana g.
    Tastes phenomenal as is.Substituted 1/8th cup of strawberry purée instead of sliced strawberries as don’t like the cooked strawberry taste.
  4. 932ninja
    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!
  5. gwynn
    We really liked these pancakes. We loved using the powdered sugar on top. It was something a little different. Great with fresh strawberries. Thanks for posting this lovely recipe.


  1. Pookie Ann
    My family loved these. The strawberries in them were really good. I did alter it to make it more healthy though. I used whole wheat pastry flour for half of the flour. I used lowfat buttermilk. I used egg substitute instead of eggs. I substituted olive oil for the butter and only used 2 1/2 tsps of it. They were delicious!!!



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