Easy Strawberry Pancakes
Deliciously fluffy pancakes bursting with sweet, tangy strawberry goodness, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Fruits and Toppings
- 1 cup fresh strawberries, sliced Use ripe strawberries for best flavor.
- whipped cream Optional, for serving.
- maple syrup Optional, for serving.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, and melted butter until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Carefully fold in the sliced strawberries.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and lightly grease the surface with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
Serving
- Stack pancakes high and top with fresh strawberries, whipped cream, and maple syrup if desired.
Notes
For perfect pancakes, avoid overmixing. Cook at medium heat to prevent burning. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for later enjoyment.