These Strawberry Buttermilk Pancakes are simply delightful! I make them often when it’s fresh strawberry season. They are especially perfect for:
Mother’s Day Brunch
Father’s Day Brunch
Sunday morning breakfast
These Buttermilk Strawberry Pancakes topped with fresh strawberries and a homemade strawberry glaze is a royal treat indeed!
They are light, fluffy and so tender. The buttermilk favor makes the pancakes so delicious and you won’t believe how easy the strawberry glaze is to make. The pancakes turned out so beautiful, didn’t they? I just can’t wait for you to try this recipe!
I’m sure by now with all my strawberry post, you know how much I love strawberries. I take full advantage of strawberry season. I love to stop by the small fruit stands by the roadside and buy fresh homegrown strawberries from the local farmers. They are so sweet and delicious.
This basic recipe for buttermilk pancakes is very dear to me. I’m sharing a big part of my heart with you by sharing this recipe. This is my Grandmother Priest’s recipe. I can’t count the times that she made buttermilk pancakes for me and my sister. While growing up, we spent most of our summers at her home out in the country. I have such happy memories of those summertime mornings when grandmother would go joyfully into the kitchen and whip us up these delicious, light and fluffy pancakes topped with fresh churned butter. Yum! Yum! They were so good!
She never wrote her recipes down, folks back in her generation didn’t need a recipe they cooked from the heart and it always turned out perfect and exactly the same every time.
After she passed away, not only did we miss her terribly, we missed her cooking. When I wrote my cookbook Deliciously Southern I wanted to include it in the cookbook. So I tested, and tested, and tested until I got the exact same taste as hers. I have never forgotten the taste of her pancakes. My sister totally agreed on the taste because she remembers the taste too. I can’t tell you how happy I was to finally perfect the recipe to get it to taste just like hers. Now it’s a pleasure to share it with you!
It’s very simple. All you need is eggs, self-rising flour, sugar, vegetable oil and buttermilk-lots of buttermilk! You can top the pancakes with anything you want-plain with maple syrup and butter, strawberries, raspberries, blackberries or blueberries.
Since fresh strawberries are in abundance now, I use strawberries. But this recipe for strawberry syrup can be easily substituted with other seasonal berries. When blackberries and blueberries come in season, I’ll top my pancakes with those. During the fall season, I like to top them with real maple syrup and lots of whipped sweet cream butter.
Here are a few tips to make sure that your pancakes are light, tender and fluffy:
- Make sure that you sift your flour first before measuring. This is very IMPORTANT.
- Beat your eggs with an electric mixer before adding them to the batter. Beating the eggs before adding them to the batter will make the pancakes extra light and it also keeps from over mixing the batter.
- I have found using 1/3 measuring cup is perfect for regular size pancakes. ¼ measuring works great for silver dollar size pancakes.
- Pour batter on to a lightly greased electric skillet. Make sure your skillet doesn’t get too hot. Set it the temperature to about 350 to 373 degrees.
- After the pancake batter starts to bubble and set around the circle edges, flip the pancakes and cook for just about 10 to 15 seconds. Be sure not to overcook.
You will use this simple syrup recipe a lot on many different desserts. It’s great to pour on ice cream, serve it with pound cake or angel food cake and it makes a perfect glaze for cheesecake too!
For the strawberry syrup, all you need is diced fresh strawberries, sugar, water and vanilla extract. Heat everything in a small sauce pan until the sugar melts. Cook the strawberry mixture for about 2 minutes only to slightly warm but not to boiling.
Spoon diced strawberry syrup mixture into a food processor or blender. Puree strawberries. There will be still little pieces of strawberries.
The syrup will thicken as it cools. Top the pancakes with sliced fresh strawberries and strawberry syrup. Sprinkle with confectioners’ sugar.
For the syrup:
- 1 ½ cups strawberries, hulled and diced
- ½ cup water
- 1 ½ cups granulated sugar
- ½ teaspoons vanilla extract
- 1 ½ tablespoons light corn syrup
For the buttermilk pancake batter:
- 2 cups self-rising flour, (be sure to sift before measuring)
- 2 eggs, well beaten
- ¼ cup granulated sugar
- 2 cups buttermilk
- ⅓ cup vegetable oil
- 1 cup strawberries, diced
- Additional strawberries to garnish
- Confectioners’ sugar for garnish or whipped cream
- Prepare the syrup. Add strawberries, sugar, water, vanilla and corn syrup to medium saucepan and heat over medium heat stirring constantly until sugar is dissolved. Remove from heat. Using a food processor or blender, puree strawberry syrup mixture until smooth with small bits of strawberries left. Allow to sit over simmering heat to thicken until pancakes are ready.
- Preheat a large nonstick pan or skillet over medium-low heat and spray with Cooking spray or grease lightly with vegetable oil.
- In a large bowl, mix self-rising flour and sugar together. Add beaten eggs, buttermilk and oil and stir well or until batter is smooth.
- Pour 1/3 cup batter onto preheated skillet. Sprinkle 1 tablespoon of diced Strawberries over batter. When edges begin to look set or dry and bubbles form and burst in the batter, flip pancakes with a large spatula. Cook 10 to 15 seconds longer. Don’t overcook. Repeat with the remaining batter. Serve warm with strawberry syrup and fresh strawberries. Garnish with confectioners’ sugar or whipped cream.
Do ahead tip: Strawberry syrup can be made ahead for 3 to 4 days before serving. Store in the refrigerator and heat before serving.