Buttermilk hotcakes with strawberry butter

Indulge in fluffy buttermilk hotcakes served with a luscious strawberry butter. This easy-to-follow recipe uses simple ingredients like flour, buttermilk, and fresh strawberries for a perfect breakfast treat.

  • 07 Jun 2025
  • Cook time 12 min
  • Prep time 135 min
  • 4 Servings
  • 8 Ingredients

Buttermilk hotcakes with strawberry butter

Start your morning with a delightful breakfast treat - Buttermilk Hotcakes with Strawberry Butter. This recipe combines the light, fluffy texture of traditional hotcakes with a rich, flavorful strawberry butter that will make your taste buds sing. Perfect for a weekend brunch or a special breakfast treat for your loved ones.

Ingredients:

2 cups all-purpose white wheat flour
250g
1 tsp baking powder
5g
1 dash salt
1g
1/4 cup sugar
50g
2 cups buttermilk
460g
2 eggs
100g
1/3 cup butter
70g
1 cup strawberries
160g

Instructions:

1. Prepare the Strawberry Butter:
- In a medium bowl, mash the finely chopped strawberries using a fork or potato masher.
- Add the softened butter to the strawberries and mix well until fully combined and smooth.
- Transfer the strawberry butter to a small serving dish or cover and refrigerate until ready to use.
2. Prepare the Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the baking powder and salt are evenly distributed.
3. Combine the Wet Ingredients:
- In a separate bowl, whisk together the sugar, buttermilk, and eggs until well combined.
- Gradually whisk in the melted butter until the mixture is smooth.
4. Mix the Batter:
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough hotcakes.
5. Cook the Hotcakes:
- Heat a non-stick griddle or a large skillet over medium heat. Lightly grease with a bit of butter or cooking spray if needed.
- Pour about 1/4 cup of batter for each hotcake onto the hot griddle.
- Cook until bubbles form on the surface of the hotcakes and the edges start to look set, about 2-3 minutes.
- Carefully flip the hotcakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
6. Serve:
- Serve the hot hotcakes with a generous dollop of strawberry butter on top.
- Optionally, you can garnish with additional fresh strawberries and a drizzle of maple syrup.

Tips:

- Ensure the buttermilk and eggs are at room temperature before mixing them into the batter for a smoother, more consistent texture.

- Do not over-mix the batter; it's okay if there are a few lumps as this will help keep the hotcakes light and fluffy.

- Let the batter rest for about 10 minutes before cooking. This allows the gluten in the flour to relax, resulting in tender hotcakes.

- Use a non-stick skillet or griddle and heat it over medium heat. Test the heat by sprinkling a few drops of water on the surface; they should sizzle and evaporate quickly.

- Flip the hotcakes only once bubbles start to appear and the edges look set. Over-flipping can make the hotcakes tough.

- For the strawberry butter, make sure your butter is softened to room temperature before mixing in the strawberries for a smooth, creamy consistency.

- Store any leftover strawberry butter in the fridge and bring it to room temperature before using it again.

Enjoy the mouthwatering buttermilk hotcakes with a generous dollop of strawberry butter on top. The combination of fluffy hotcakes and fruity, creamy butter will surely make this recipe a family favorite. Serve with a side of fresh fruit or a drizzle of maple syrup for an extra touch of indulgence.

Nutrition Facts
Serving Size270 grams
Energy
Calories 460kcal23%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 60g18%
Fiber 2.60g7%
Sugar 15g15%
Fat
Fat 18g22%
Saturated 9g31%
Cholesterol 150mg-
Vitamins
Vitamin A 180ug20%
Choline 100mg17%
Vitamin B1 0.22mg18%
Vitamin B2 0.11mg9%
Vitamin B3 1.15mg7%
Vitamin B6 0.08mg5%
Vitamin B9 36ug9%
Vitamin B12 0.26ug11%
Vitamin C 22mg25%
Vitamin E 0.42mg3%
Vitamin K 2.37ug2%
Minerals
Calcium, Ca 110mg8%
Copper, Cu 0.18mg20%
Iron, Fe 1.42mg13%
Magnesium, Mg 30mg7%
Phosphorus, P 170mg14%
Potassium, K 170mg5%
Selenium, Se 20ug37%
Sodium, Na 270mg18%
Zinc, Zn 1.11mg10%
Water
Water 63g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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