Strawberries & buttermilk pancakes
Elevate your breakfast with our fluffy Strawberries & Buttermilk Pancakes. Perfectly balanced with self-raising flour, tangy buttermilk, and sweet strawberries, these pancakes are a delicious start to your day!
- 04 May 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
Strawberries & buttermilk pancakes are a delightful and fluffy breakfast treat that combines the richness of buttermilk with the sweet, juicy burst of fresh strawberries. Perfect for a lazy weekend morning or a special brunch, these pancakes are sure to be a hit with family and friends.
Ingredients:
Instructions:
- Wash, hull, and slice the strawberries. Set them aside.
- In a large mixing bowl, combine 1 cup of self-raising flour and 1 teaspoon of baking powder. Whisk together to ensure they're well-mixed.
- In a separate bowl, whisk together 1 cup of buttermilk, 1/4 cup of melted butter, and 1 egg until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is just combined. Be careful not to over-mix; the batter should be slightly lumpy.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Cook until bubbles start to form on the surface of the pancake and the edges look set, approximately 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Serve the pancakes warm, topped with sliced strawberries. You can also mix some of the strawberries directly into the batter before cooking if desired.
- Optionally, you can drizzle the pancakes with maple syrup, honey, or a dusting of powdered sugar for added sweetness.
Tips:
- Ensure that all your ingredients are at room temperature before you start mixing. This helps in achieving a smoother batter.
- Do not overmix the batter. Mix just until the dry ingredients are moistened. Overmixing can lead to tough pancakes.
- For best results, cook the pancakes on a preheated skillet or griddle over medium heat. This ensures even cooking and prevents burning.
- Only flip the pancake when bubbles start to form on the surface and the edges look slightly set. Flipping too soon can cause the pancake to break apart.
- To keep the pancakes warm while you cook the remaining batter, place them on a baking sheet in a preheated oven at a low temperature (around 200°F or 93°C).
- For an extra flavor boost, you can add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- If you are using frozen strawberries, make sure to thaw and drain them well before adding to the batter to avoid excess moisture.
Enjoy your delicious strawberries & buttermilk pancakes hot off the griddle with a drizzle of maple syrup, a dollop of whipped cream, or an extra handful of fresh strawberries. This breakfast treat is sure to become a favorite in your recipe collection.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.57g | 7% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 13g | 16% |
| Saturated 7g | 22% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 55mg | 10% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 44mg | 50% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 2.79ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 150mg | 4% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.74mg | 7% |
| Water | |
| Water 90g | - |
| * 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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