Fresh Strawberry Pancakes

Sundays are usually the day that I make some version of this pancake recipe because the hubby always begs for them… So. This is my basic pancake recipe with some fresh strawberries thrown in 🙂 They are so fluffy and completely irresistible.

We are getting a few strawberries at a time here so I am either eating them or finding a recipe that doesn’t require many. Looks like we will be getting lots in the next few weeks! Hopefully enough for jam, because we are almost out.

Fresh Strawberry Pancakes

Homemade pancakes that are so fluffy and melt-in-your-mouth good! Fresh strawberries make them even better.

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Servings: 2

Author: Damaris

Ingredients

• 1 egg, beaten
• 1 cup self-rising flour
• 1 cup buttermilk *see notes
• 2 tbsp sugar
• 1/2-1 cup fresh strawberries, chopped
• 2 tbsp melted butter or vegetable oil

Instructions

•  Add all ingredients except the strawberries and sugar to a medium-size mixing bowl. I usually beat the egg first and then add it in. Stir just until everything is combined. There will be lumps and that is good!
• Stir the sugar into the chopped strawberries and set aside.
• Heat griddle to a medium/high heat. If using a cast iron griddle or frying pan keep the heat as low as possible to prevent smoke.
• Pour 1/2 cupful of batter onto griddle/pan. Then sprinkle the chopped strawberries over the top of pancakes. When you see bubbles across the top and the edges start looking done flip and cook the other side. Usually cook time is 3-4 mins. on each side. But that depends on how high/low the heat is.
• Remove from griddle and keep in a warm oven until ready to serve.

  Serve with butter and maple syrup or fresh fruit and yogurt!

Notes

**I use self-rising flour usually because it is easier and the pancakes always turn out so fluffy and thick. All-purpose flour can be substituted but add in 1/2 teaspoon baking soda and 1/2 teaspoon salt. If you are using whole milk instead of buttermilk use 2 teaspoons of baking powder instead of the baking soda!

**The buttermilk I use is from a local(ish) dairy and is so thick that it pretty much has to be scooped out with a spoon. That is why I use 1 whole cup. Usually, you would only need 1/2 cup with a thinner buttermilk or whole milk. Also, yogurt could be used in place of milk or buttermilk but, I use a whole cup of that also.