Strawberry Buttermilk Pancakes Recipe

Name: Strawberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 1/2 cups buttermilk; 1 teaspoon baking soda; 1/4 cup melted butter (for batter); 2 1/2 cups flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup fresh sliced strawberry (or frozen, thawed and drained); 1/2 cup melted butter (for frying)

Servings: persons

2 eggs
2 1/2 cups buttermilk
1 teaspoon baking soda
1/4 cup melted butter (for batter)
2 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh sliced strawberry (or frozen, thawed and drained)
1/2 cup melted butter (for frying)

1
Beat eggs.
2
Add buttermilk, baking soda and melted butter.
3
Stir in flour, sugar, baking powder and salt.
4
Fold in strawberries.
5
Use griddle large frying pan or preheat electric skillet to 350u00b0F.
6
Lightly, brush surface with butter.
7
Pour 2 tablespoons batter for each pancake into skillet.
8
Cool until bubbles form on the surface and edges are dry.
9
Turn and cook 1 to 2 minutes or until done.
10
Serve with syrup or strawberry puree as desired.

1703

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 2 1/2 cups buttermilk, 1 teaspoon baking soda, 1/4 cup melted butter (for batter), and more.

Yes, Strawberry Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Buttermilk Pancakes

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