Strawberry Pancakes Recipe
Four buttermilk pancakes topped with fresh strawberries and powdered sugar. Served with homemade strawberry syrup and whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake batter
Strawberry topping & syrup
Serving & garnish
Method
Pancake batter
Prepare dry ingredients
In a large bowl whisk together the all-purpose flour, 2 tsp granulated sugar, baking powder, baking soda, and salt until evenly combined.
Combine wet ingredients
In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine; do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to hydrate the flour.
Strawberry topping & syrup
Macerate strawberries
Place 1 cup sliced strawberries in a small bowl with 2 tbsp granulated sugar. Toss to coat and let sit at room temperature for 10–15 minutes to release juices. Reserve.
Make quick strawberry syrup
In a small saucepan combine 1/2 cup water, 1/4 cup granulated sugar (for syrup), the remaining 1 cup sliced strawberries, and 1 tbsp lemon juice. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 6–8 minutes, stirring occasionally, until the strawberries soften and the liquid thickens slightly. Use a fork or immersion blender to lightly mash the berries for a saucier syrup (optional). Taste and adjust sweetness. Keep warm off the heat.
Cook pancakes
For each pancake, pour about 1/2 cup of batter onto the griddle, spacing the pancakes so they don’t touch. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the other side is golden and the pancakes are cooked through, about 1–2 minutes more. Add more butter to the griddle as needed between batches. This recipe yields four generous pancakes.
Assemble & serve
Stack four warm pancakes on a plate. Spoon the macerated strawberries and any released juices over the top, then drizzle with the warm strawberry syrup.
Add a dollop (about 1/2 cup divided) of whipped cream beside or on top of the pancakes. Sift powdered sugar lightly over the stack just before serving for a delicate finish.
Serve immediately while pancakes and syrup are warm. Leftover syrup can be refrigerated for up to 5 days.