Description
Fluffy, tender strawberry vanilla pancakes made from scratch, bursting with fresh strawberry pieces and infused with pure vanilla. Perfect for a delightful breakfast or brunch, these pancakes are easy to prepare and cooked on a skillet to golden perfection.
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 For 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 evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and pure vanilla extract until smooth.
- Prepare the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy; avoid overmixing to keep pancakes fluffy.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without crushing.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Portion the Batter: Pour about 1/4 cup of batter per pancake onto the preheated skillet, spacing them out to avoid crowding.
- Flip & Finish: Cook the pancakes until bubbles form and begin to pop on the surface, approximately 2 minutes. Carefully flip each pancake and cook for another 1 to 2 minutes, or until both sides are golden brown and cooked through.
- Serve: Serve the pancakes warm with your choice of maple syrup, extra fresh strawberries, or a light dusting of powdered sugar.
Notes
- For best results, use fresh, ripe strawberries for natural sweetness and vibrant flavor.
- Do not overmix the batter; lumps are desirable to keep pancakes fluffy.
- You can substitute milk with any plant-based milk for a dairy-free version but buttermilk adds critical tanginess.
- Keep cooked pancakes warm in a low oven while finishing the rest.
- Leftover pancakes can be refrigerated and reheated in a toaster or skillet.
