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Strawberry pancakes on a white plate.
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Strawberry Pancakes

These strawberry pancakes and light, fluffy, and stuffed with chunks of fresh strawberries. They are super tender and make a beautiful summer breakfast. I love to serve them with whipped cream so you could call them strawberries & cream pancakes!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 pancakes
Calories 497kcal
Author Aleksandra


  • 2 large eggs
  • 1 3/4 cups buttermilk 425g
  • 3 tablespoons sugar 40g
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter 45g
  • 2 cups (250g) flour spooned and leveled, not scooped
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • clarified butter for cooking the pancakes
  • 2 cups (300g) finely chopped strawberries
  • whipped cream to serve


  • Clean and dry the strawberries. Cut into small cubes.
  • Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
  • Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir with a spoon then sift the mixture to the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes). Whisk until just combined. The batter can have small lumps, don’t overmix it.
  • Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
  • Cook the pancakes for about a minute or until you see they puffed up slightly. Place about 1-2 tablespoons of chopped strawberries on each pancake (don't add too much). Press the strawberries slightly into the batter.
  • Cook the pancakes until golden at the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until lightly browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
  • Serve with whipped cream and fresh strawberries.
  • Enjoy!


  • Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
  • How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.  Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
  • Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate! I like to use a moderate amount of butter for cooking pancakes vs using just a small amount. I'm using about 1/2 tablespoon per 3-4 pancakes because I love how crunchy their edges get. If you use less butter, your pancakes won't have as many calories as calculated above.


Calories: 497kcal