Strawberry Buttermilk Pancakes – a delicious recipe with All-purpose, Light Brown Sugar, Baking Powder, u00bc, Butter, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl whisk together flour, brown sugar, baking powder, and baking soda.
2
In a separate medium size bowl melt the butter in the microwave. Once butter is melted, whisk in the buttermilk, milk, and eggs.
3
Combine mixtures together, pouring the wet mixture into the dry mixture. Mix until just combined.
4
Heat griddle to 350u00b0F. Once griddle is heated spray it with cooking spray. Immediately take a 1/4 measuring cup and scoop batter onto the griddle. Add about 4-5 strawberries in the center of each pancake. Cook for about 2-3 minutes or until the top starts to become bubbly. Flip pancakes and cook another 2-3 minutes or until bottom side is light brown.
5
(Recipe slightly altered from Martha Stewart.)
698
kcal
Calories
58
g
Fat
43
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/4 cup All-purpose Flour, 2 Tablespoons Light Brown Sugar, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, 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.
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