Strawberry Buttermilk Pancakes with Fresh Strawberry Syrup are perfect for breakfast, brunch, or any time you’re craving a special treat. And our easy-to-make strawberry syrup takes this recipe to the next level!

Strawberry Buttermilk Pancakes with Fresh Strawberry Syrup

Making pancakes from scratch takes minutes longer than using a package mix, but the results are worth the extra time. I guarantee your people will notice the difference.

Strawberry Pancakes

Bring on the Buttermilk!

Buttermilk is the secret ingredient in this recipe. It adds a fluffy, moist texture to pancakes. Here are a few buttermilk recipes we’ve shared over the years:  Buttermilk Fried Chicken, Best Buttermilk Biscuits,  BLT Pasta Salad with Buttermilk Dressing, Pumpkin Buttermilk Chocolate Chip Coffee Cake,  Buttermilk Bran Muffins, Buttermilk Cluster Dinner Rolls, oh, and finally, Buttermilk Syrup. Can you tell we love recipes with buttermilk? 

Strawberries and cream pancakes

Why use buttermilk

Buttermilk reacts with baking soda, which makes baked goods lighter and fluffier.

Buttermilk is lower in fat, making it a lighter alternative to milk or cream.

Buttermilk is full of probiotics and is good for gut health. 

Fresh Strawberry Syrup

Favorite ABK Buttermilk Substitutions

Mix ½ cup plain unsweetened Greek yogurt (whole is best) with ½ cup milk (we prefer whole).

Pour 1 tablespoon lemon juice or white vinegar in a cup and add enough milk to measure 1 cup. Stir and then let sit for 5 minutes. 

These substitutions and other handy tips can be found in the “Kitchen Notes” section of our A Bountiful Kitchen cookbook.

Strawberry Buttermilk Pancakes with Fresh Strawberry Syrup

5 from 3 votes
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Fork cutting into a stack of three Strawberry Buttermilk Pancakes with Fresh Strawberry Syrup topped with sliced strawberries and whipping cream.
Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients 

Syrup:

  • 1 cup water
  • 1 1/2 cups sugar
  • 2 cups strawberries, fresh or frozen
  • 1 teaspoon vanilla

Pancakes:

  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 1 cup buttermilk, shaken
  • 1/3 cup cold water
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1-2 pints fresh strawberries for pancakes and garnish
  • Ice cream or whipped cream for topping, if desired
  • 2 cups strawberries, fresh or frozen

Instructions

Fresh Strawberry Syrup:

  • Whisk water and sugar together in a medium saucepan. Add whole strawberries.
  • Bring to boil and cook for 5-7 minutes. Remove from heat and add vanilla.
  • Using an immersion blender, place the blade attachment in the saucepan and pulse until the mixture is smooth. Or blend in a blender after the syrup has cooled.
  • Set the syrup aside until ready to use.

Strawberry Pancakes:

  • Heat griddle to 350 degrees.
  • Wash and cut strawberries into small pieces. I cut the strawberries in half, then into 5-6 thin slices per half.
  • In a medium bowl, beat egg, melted butter, buttermilk, and cold water together.
  • Add all dry ingredients to the bowl and stir a few times with a large whisk, fork, or rubber spatula. Always mix by hand.
  • Do not overmix! Mix just until wet and dry ingredients are incorporated. Lumps are good.
  • If the batter seems too thick, add a couple of tablespoons of water. The batter should be slightly thick.
  • Lightly grease the griddle with butter or cooking spray. I prefer butter for the added flavor.
  • Using a 1/4 cup measure, scoop the batter onto the griddle. Sprinkle a few slices of the strawberries onto each pancake.
  • Cook until bubbles appear and start to pop. It is not necessary for all of the bubbles to pop before flipping the pancakes.
  • Flip the pancakes.
  • Cook for an additional 1-2 minutes.
  • The pancakes are done when they spring back after being poked lightly with the corner of a spatula.
  • Serve with Fresh Strawberry Syrup. Garnish with more fresh strawberries, whipped cream, or vanilla ice cream.

Notes

Tips for cooking pancakes: Do not overmix. Lumps in the pancake batter are okay. Do not flip more than once. Do not pat down.

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!

This Recipe was originally posted February. 2016, updated with new photos and content 2025.