The trick to nailing perfect pancakes is all in the tools and technique. But still, berries always make 'em better. Strawberry Pancakes are made with a simple but scrumptious combination of classic buttermilk batter and fresh diced strawberries. A dash of cinnamon and brown sugar instead of white add extra depth. This recipe easily doubles so make a big batch and freeze for future breakfasts.
In a 4-cup measuring cup or medium mixing bowl, whisk the melted butter, buttermilk, egg, and vanilla extract until very smooth.
In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon; whisk until very well combined.
Make a well in the center of the dry ingredients; pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until the batter just comes together; some small lumps are okay!
Add the strawberries to the batter and fold in gently.
Rest the batter for 10 minutes, then give it one more stir. If the batter is too thick, add more buttermilk 1-2 tablespoons at a time; if the batter is too thin, add flour 1 tablespoon at a time. The consistency should be between the consistency of brownie batter and cake batter - thick, but pourable.
Heat a 12” skillet over medium low heat. The skillet is heated to the correct temperature once you can sprinkle a few drops of water over the pan, the droplets skid around the surface and then evaporate.
Lightly mist the skillet with cooking spray or melt a small amount of butter (1-2 teaspoons per batch); see Note 1. Pour three ¼ cup portions of batter into the skillet, evenly spaced. Cook 3-4 minutes, or until the edges are set and bubbles rise to the surface of the pancake and remain after popping. Flip the pancakes (we like using a fish spatula!) then cook 2-3 minutes more.
Remove the pancakes from the skillet onto a plate, or place in a 200°F oven to keep warm. Serve with more sliced strawberries and real maple syrup (or whipped cream!). Enjoy!
Notes
Note 1. If using a non-stick skillet, no greasing is required. If using cast iron, we recommend cooking in butter.Substitutions
Use half all purpose and half whole wheat flour.
Use an equivalent amount of honey or agave in place of the brown sugar.
Substitute the buttermilk for nut or oat milk.
In place of butter, use 3 tablespoons of light olive oil.