Strawberry Pancakes
Fluffy and delicious strawberry pancakes studded with fresh berries and a hint of sweetness, perfect for a delightful breakfast or brunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- pinch salt optional
- 1 cup buttermilk plus an additional 1-3 tablespoons if needed
- 1 large egg
- 2 tablespoons canola or vegetable oil
- 0.5 teaspoon vanilla extract
Add-ins
- 1 cup chopped strawberries roughly chopped, plus additional for garnishing
- 0.33 cup sprinkles divided
Instructions
Preparation Steps
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt (if using). Set aside.
- In a large measuring cup or bowl, whisk together the buttermilk, egg, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a lumpy batter is desired. The batter will be quite thick. If it seems too thick, add an additional 1 to 3 tablespoons of buttermilk.
- Heat a large non-stick skillet over medium-low to medium heat and spray with cooking spray.
- Using a 1/4 cup measure, scoop batter onto the hot skillet to form pancakes. Cook about 3 minutes per side, or until golden brown and cooked through. Sprinkle about a dozen strawberry pieces onto each pancake while cooking the first side.
- Just before flipping each pancake, generously sprinkle with sprinkles (about 2 tablespoons per pancake). Carefully flip and cook the second side for about 3 minutes, until golden.
- Repeat with the remaining batter. Serve immediately with your favorite toppings.
Notes
These pancakes can be doubled or tripled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in a toaster, microwave, or skillet.