Strawberry Pancakes With Mamma Callie's Syrup

Name: Strawberry Pancakes With Mamma Callie's Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed light brown sugar; Small pinch of salt; 2 cups all-purpose flour; 3 tablespoons granulated sugar; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 cups well-shaken buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted and cooled, plus more for greasing; Vegetable oil, for greasing; 1 cup sliced strawberries

Servings: persons

1 cup packed light brown sugar
Small pinch of salt
2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups well-shaken buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for greasing
Vegetable oil, for greasing
1 cup sliced strawberries

1
Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat.
2
Bring the mixture to a simmer and stir until the sugar dissolves.
3
Let simmer for 25 to 30 minutes, stirring occasionally.
4
Let cool before serving.
5
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl.
6
Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
7
Make a well in the center of the dry ingredients and add the wet mixture.
8
Stir with a rubber spatula until just combined.
9
Do not overmix or you'll end up with tough and chewy pancakes!
10
Heat a large electric griddle or nonstick frying pan over medium heat.
11
Add a few drops of vegetable oil and a pat of butter.
12
Once the butter melts, wipe the skillet with a paper towel.
13
Ladle about 1/4 cup batter onto the griddle for each pancake.
14
Place a small handful of sliced strawberries on top of the pancakes.
15
Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes.
16
Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
17
Arrange the pancakes on individual plates and serve with the syrup.
18
Photograph by Jacob Snavely

1470

kcal

Calories

109

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup packed light brown sugar, Small pinch of salt, 2 cups all-purpose flour, 3 tablespoons granulated sugar, and more.

Yes, Strawberry Pancakes With Mamma Callie's Syrup 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.

That's it — enjoy your meal!