For this recipe, use my go-to buttermilk pancake recipe. It’s the one I use time and time again when I crave a stack of classic, diner-style pancakes. This basic recipe because makes the fluffiest, softest, most tender buttermilk pancakes—that taste anything but basic. I love it so much that I published these pancakes, packed with juicy blueberries, in my first cookbook (page 35!). I’ve even made birthday cake pancakes before! Obviously. Now for the strawberry version. I changed the recipe ever so slightly by adding a touch more vanilla and loads of sliced strawberries. I also added a little more flour because strawberries are so juicy. The vanilla extract and strawberries, along with the melted butter, give these pancakes that little something extra. So much so that you don’t even need toppings. Except for honey butter. There is always a need for homemade honey butter. Honey + butter + strawberries + fluffy pancakes. Ah yes. Remember when I taught you about baking powder vs baking soda? Well, we are using both in today’s pancakes! In this recipe, buttermilk is used partly for its unmistakable tangy flavor. If we used only baking soda in the pancake batter, the soda could neutralize all of the buttermilk’s acid. And we’d lose that tanginess! So, by including baking powder as well, some of the buttermilk’s flavor is left behind, and there is still enough leavening to yield the fluffiest of fluffy pancakes. For more fresh strawberry goodness, try strawberry bread next. I compare it to “summer in a loaf pan,” but just like these strawberry buttermilk pancakes, don’t limit it to just a few months out of the year!
More Favorite Pancake Recipes:
Birthday Cake Pancakes Whole Wheat Oatmeal Pancakes Greek Yogurt Lemon Poppyseed Pancakes Whole Wheat Pancakes or Whole Wheat Blueberry Pancakes Pumpkin Pancakes Healthy Banana Pancakes
