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Breakfast recipe · from the recipe book

Fluffy Buttermilk Pancakes with Fresh Strawberries

Tall, tender buttermilk pancakes with a hint of vanilla and lemon, served with juicy macerated strawberries spooned alongside.

Fluffy Buttermilk Pancakes with Fresh Strawberries

Ingredients

  • 2 cups250 gAll-purpose flour
  • 2 tbsp25 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • 1¾ cups (410 ml)420 gButtermilk, low-fat
  • 2 large100 gEggs
  • 3 tbsp40 gUnsalted buttermelted and slightly cooled, divided
  • 1¼ tsp5 gVanilla extract
  • 2 tsp4 gLemon zest
  • 2⅓ cups sliced400 gStrawberriessliced
  • 1 tbsp20 gMaple syrup

Steps

  1. Toss the strawberries with the maple syrup in a bowl and set aside to turn juicy while you make the batter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In another bowl, whisk the buttermilk, eggs, vanilla, lemon zest and three-quarters of the melted butter until smooth.
  4. Pour the buttermilk mixture into the flour mixture and fold gently until just combined; leave some lumps. Let the batter rest 5 minutes so it puffs.
  5. Heat a large nonstick skillet over medium-low heat and brush it lightly with some of the remaining quarter of the melted butter.
  6. Pour about 1/3 cup of batter per pancake and cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more, until golden and the centers spring back. Brush the skillet with more of the remaining butter between batches until it is used up.
  7. Serve the pancakes hot with the macerated strawberries and their juices spooned alongside.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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