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Strawberry Buttermilk Pancakes with Fresh Strawberry Syrup

Servings 4 servings
Author abountifulkitchen


  • 1 egg
  • 2 tablespoons melted butter
  • 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


  • 1 cup water
  • 1 1/2 cups sugar
  • 2 cups whole berries fresh or frozen
  • 1 teaspoon vanilla


Make the Fresh Strawberry Syrup:

  1. Measure water and sugar into a sauce pan and whisk together.
  2. Place whole strawberries into pan with hot water and sugar.
  3. Bring to boil and cook for about 5-7 minutes. Remove from heat and add 1 teaspoon vanilla.
  4. Using an immersion blender, place the blade attachment in the pan and pulse until the mixture is smooth. Or, let cool while making pancakes. After cooled, use a blender and place the syrup into a blender and blend until smooth.
  5. Set the syrup aside until ready to use.

Strawberry Pancakes:

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

Recipe Notes

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