Serve our Strawberry Pancakes with a strawberry sauce, our date syrup, or keep it simple with a quality maple syrup.
how to make strawberry pancakes
ingredients you will need:
- flour
- salt
- cinnamon
- baking powder
- vanilla extract
- maple syrup
- milk
- white vinegar or lemon juice
- egg
- coconut oil
- fresh strawberries
In a large bowl combine the flour, salt, cinnamon, and baking powder.
In a small bowl combine the milk and vinegar (or lemon juice) and allow it to sit for 5 minutes, this will curdle the milk and turn it into buttermilk.
Pour the buttermilk mixture, maple syrup, vanilla, egg, and coconut oil into the bowl with the dry ingredients and whisk until combined.
Allow the pancake batter sit for 5 minutes once mixed so the baking powder can fully activate, this is what creates fluffy pancakes.
how do you add strawberry to the pancakes?
Once the batter is ready, heat a skillet with a little coconut oil or butter. Place about 1/3 cup of pancake batter onto the pan and top with chopped strawberries. The pancake is ready to flip once it’s starting to bubble on the surface. Gently flip the pancakes and cook until both sides are fully browned.
If you want you could also fold the strawberries into the batter. We just find it’s easier to there is a piece of strawberry in each bite by adding it to the pancake ones it’s on the pan or griddle.
It’s always a good idea for any baking recipe or recipe with wet and dry ingredients to slowly add wet ingredients into the dry, unless it says you can mix them all together.
recipe tips:
- you can use buttermilk if you have it on hand, otherwise, use the buttermilk substitute.
- swap out the coconut oil for other fats, you can use melted butter or vegetable oil.
- to make these dairy free you can use coconut milk, almond milk, or soy milk, these will all work with the buttermilk substitute method as well.
- if you don’t want to add maple syrup into the mix you can use your preferred sweetener.
- frozen strawberries will work in this recipe, just use the same amount as you would fresh.
- add flavor additions like fresh citrus zest, lemon or orange works well.
- keep cooked strawberry pancakes warm in the oven while you’re making the rest – we keep them warm in our oven at 250 degrees F.
Strawberry Pancakes
Ingredients
- 1 1/4 cup flour
- pinch salt
- 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 cup milk minus 1 tablespoon
- 1 tablespoon white vinegar or lemon juice
- 1 egg
- 1 tablespoon coconut oil can use butter or other oil
- fresh strawberries chopped
Instructions
- In a large bowl combine the flour, salt, cinnamon, and baking powder.
- In a small bowl combine the milk and vinegar (or lemon juice) and allow it to sit for 5 minutes, this will curdle the milk and turn it into buttermilk.
- Pour the buttermilk mixture, maple syrup, vanilla, egg, and coconut oil into the bowl with the dry ingredients and whisk until combined.
- Allow the pancake batter sit for 5 minutes once mixed so the baking powder can fully activate, this is what creates fluffy pancakes.
- Once the batter is ready, heat a skillet with a little coconut oil or butter.
- Place about 1/3 cup of pancake batter onto the pan and top with chopped strawberries.
- The pancake is ready to flip once it’s starting to bubble on the surface.
- Gently flip the pancakes and cook until both sides are fully browned.
Nutrition
These were just fabulous!
The hint of cinnamon made all the difference 😀
Oh my… these are fantastic.
I’m so glad you shared how to substitute buttermilk because I never have it on hand. We’ll be making these again. Their light and delicious, just the way we love pancakes!
I love fluffy pancakes, especially with fruit! Thanks for this awesome recipe.
Love that these are made with buttermilk, or the substitute which is what I usually use. It really enhances the flavor!
I love that these are made with FRESH strawberries. It makes all the difference. Yum.