Strawberry Buttermilk Pancakes

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The taste of summer – at breakfast!

I went strawberry picking the other week, got about 6 lbs and was exhausted.  That’s what being pregnant will do for you.  Well, I had some left and they were just about to be gone (meaning, they were going bad) so I wanted to use them up.  So, I woke up one morning and thought I’d look up a recipe.

I tweaked one I found on the internet and came up with these.  Light and fluffy, perfect with some added berries on top and some real maple syrup.  This batch made 10-12 pancakes depending on how big you want them.  Enough for the hubs to have some leftovers the week I’m out of town.

Enjoy the fresh summer taste!

  • 1 1/4 cup all-purpose flour
  • 2 tbsp light brown sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup skim milk
  • 2 large eggs
  • 2 tbsp canola oil
  • 3/4 cups sliced strawberries 

Mix dry ingredients, then wet ingredients and combine.  Spray griddle pan and cook the pancakes (I used 1/4 cup to scoop out the batter) over medium heat until bubble form around the edge of the pancakes.

Enjoy warm with butter, syrup, or whipped cream, and if you are a strawberry freak like me – more strawberries!

One Response

  1. I think what I liked about these so much is that they weren’t the thick/heavy kinds of pancakes. These were light and moist, like crepes. Great recipe!!!