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Classic Fluffy Buttermilk Pancakes with Fresh Strawberries

A beloved breakfast classic made light and airy with buttermilk, served with fresh strawberries and maple syrup for the ultimate weekend treat.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 large egg
  • 2 cups buttermilk
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
Toppings
  • 1 cup fresh strawberries hulled and sliced
  • 1/2 cup maple syrup
  • 1 pat butter

Equipment

  • Mixing bowls
  • Whisk
  • Large Skillet or Griddle
  • Spatula

Method
 

  1. In a large bowl, whisk together all dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, beat the egg slightly, then whisk in the buttermilk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. *There should be lumps*. Do not overmix.
  4. Heat a large skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. For the perfect 4-stack, use 1/2 cup of batter per pancake. Pour onto the griddle and cook until bubbles rise and pop over the surface.
  6. Flip the pancakes and cook on the other side for 1-2 minutes until golden brown and cooked through.
  7. Serve immediately with a pat of butter, fresh strawberry slices, and a generous drizzle of warm maple syrup.

Notes

For perfectly uniform browning, avoid overheating your pan and use an electric griddle if possible. Never press down on your pancakes as they cook!