Irresistible Strawberry Buttermilk Pancakes with Honey Butter

There’s something magical about the morning air wafting with the scent of Strawberry Buttermilk Pancakes with Honey Butter. Imagine a stack of fluffy pancakes, their golden edges kissed by the skillet, topped with vibrant red strawberries glistening like rubies. blueberry cheesecake bars strawberry cheesecake truffles Each bite is a sweet symphony of flavors that dances on your tongue, leaving you grinning like a kid in a candy store. For more inspiration, check out this lemon cheesecake squares recipe.

Now, let’s set the scene. Picture this: it’s Sunday morning, your loved ones are gathered around the table, and you’re flipping pancakes like a pro. The laughter fills the air as everyone eagerly awaits their plate. The excitement builds; your heart races knowing you’re about to serve something extraordinary that will make their taste buds sing. Get ready for a flavor adventure that will leave you craving more.

Serving these pancakes at my last family brunch earned me the title of “Pancake Sorceress.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A versatile base for fluffy pancakes; ensure it’s fresh for best results.

• Buttermilk: This adds moisture and tanginess, making pancakes tender and flavorful.

• Fresh Strawberries: Choose ripe berries; they should be sweet and juicy for the perfect topping.

• Baking Powder: This leavening agent gives your pancakes that airy lift we all crave.

• Eggs: Use large eggs to bind everything together and add richness to the batter.

• Butter: Melted butter enhances flavor and creates a lovely texture in your pancakes.

• Honey: A drizzle of honey butter adds sweetness and an irresistible finish to each pancake stack. ultimate birthday cupcakes funfetti cinnamon rolls.

• Vanilla Extract: A splash of vanilla elevates the flavor profile, making each bite more delightful.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Gather all ingredients on your countertop. Measure out flour, buttermilk, eggs, and strawberries to streamline your cooking process.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and a pinch of salt until well combined. This helps ensure even distribution of flavors.

Create The Batter: In another bowl, combine buttermilk, melted butter, eggs, and vanilla extract. Pour this mixture into dry ingredients gently until just combined; avoid over-mixing.

Add Strawberries: Fold in chopped fresh strawberries into the batter carefully to keep their shape intact. You want bursts of berry goodness in every pancake.

Cook The Pancakes: Preheat a non-stick skillet over medium heat. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on top; flip when golden brown.

Make Honey Butter: While pancakes cook, mix softened butter with honey until smooth. This delightful spread will elevate your pancakes from ordinary to extraordinary.

These Strawberry Buttermilk Pancakes with Honey Butter are not just breakfast; they’re an experience waiting to happen! Grab those fresh strawberries and let’s create some magic together! For more inspiration, check out this refreshing watermelon salad recipe.

Perfecting the Cooking Process

Start by mixing dry ingredients, then whisk in wet ones to create a smooth batter. Preheat your skillet to medium heat for even cooking, and don’t overcrowd the pan. Flipping too early leads to sad pancakes.

Add Your Touch

Feel free to swap strawberries with blueberries or chocolate chips for variety. You can also add lemon zest for a zesty twist or top pancakes with whipped cream for extra indulgence. Your breakfast, your rules!

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. To reheat, pop them in the toaster or microwave briefly until warmed through, ensuring they maintain their fluffiness.

Sharing these strawberry pancakes with friends made my last brunch unforgettable; they devoured them all and begged for the recipe!

FAQ

Can I use frozen strawberries for Strawberry Buttermilk Pancakes?

Absolutely! Just thaw and drain excess liquid before adding them to the batter.

How can I make these pancakes gluten-free?

You can substitute all-purpose flour with a gluten-free blend to enjoy these delicious pancakes.

What is the best way to serve Strawberry Buttermilk Pancakes?

Serve warm with honey butter drizzled on top and fresh strawberries alongside!

Print

Strawberry Buttermilk Pancakes with Honey Butter

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• Author: Sofia Valentina
• Total Time: 25 minutes
• Yield: Serves 4 (approximately four pancakes) 1x

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Description

Strawberry Buttermilk Pancakes with Honey Butter are a delightful breakfast treat that combine fluffy pancakes with sweet, juicy strawberries and a rich honey butter drizzle. Perfect for special occasions or a cozy family brunch, these pancakes are not just delicious but also visually stunning. Serve them warm and watch as they become the star of your morning table!

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Ingredients

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• 1 cup all-purpose flour
• 1 cup buttermilk
• 2 large eggs
• 1 cup fresh strawberries, chopped
• 2 tsp baking powder
• 3 tbsp melted butter
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Gather all ingredients and measure them out.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix buttermilk, melted butter, eggs, and vanilla until combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Gently fold in the chopped strawberries.
6. Preheat a non-stick skillet over medium heat and pour 1/4 cup batter onto the skillet for each pancake.
7. Cook until bubbles form on top; flip when golden brown and cook for another minute.
8. For honey butter, mix softened butter with honey until smooth.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 6g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg