Contents
These Fluffy Strawberry Pancakes are the breakfast of dreams — pillowy soft, bursting with fresh strawberry flavor, and topped with a quick homemade strawberry sauce. Made completely from scratch in about 25 minutes.
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- 2 large eggs
- 1.5 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries, diced
For the Strawberry Sauce:
- 2 cups fresh strawberries, sliced
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
Step 1: Make the Strawberry Sauce
Cook strawberries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes. Add cornstarch mixture and stir until thickened. Set aside.
Step 2: Mix Batter
Whisk dry ingredients in a large bowl. In another bowl, whisk wet ingredients. Pour wet into dry and gently fold until just combined — lumps are fine! Fold in diced strawberries.
Step 3: Cook
Heat greased griddle over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form, about 2-3 minutes. Flip once and cook 1-2 more minutes. Never press down on pancakes!
Tips for the Fluffiest Pancakes
- Don’t overmix — lumps are good!
- Let batter rest 5 minutes before cooking
- Medium heat — not too high
- Flip only once
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