Are you looking for the ultimate weekend indulgence? Well, I may have just found it for you! This recipe for strawberry pancakes went down such a big hit with my family during a Sunday brunch a few weeks ago that i'm thinking I should make them again for breakfast tomorrow and I think it’s something that whole world needs to know about!

These fluffy pancakes are made with buttermilk which creates such a lovely texture. Add some vanilla flavor and juicy strawberries and voila! Need I say anymore. Strawberry pancakes served with some honey butter really don’t go astray. One of the best thing about pancakes is that they are really easy and simple to make. This is really what makes them such a timeless family classic.

The basis of this recipe for strawberry pancakes is a buttermilk pancake one. I recommend adding a little extra flour as the strawberries are quite juicy. The vanilla extract that you combine with the strawberries, plus a little melted butter, give these a texture and taste that is unbeatable. Really, with these strawberry pancakes, you don’t even need a topping. Sure, I use a little honey butter or straight honey, but all in all they taste just so good on their own! Let’s get started on looking at how you can make these strawberry pancakes in your kitchen. I promise you won’t regret it!

Ingredients for strawberry pancakes

6 Tablespoons (90g) unsalted butter, melted and slightly cooled. Keep some more butter for greasing
2 and 1/4 cups (282g) all-purpose flour
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
2 teaspoons vanilla extract
1 cup sliced strawberries (fresh or frozen)
honey butter and maple syrup for serving

Directions for perfection

First thing to do is melt the butter, either in the microwave or on the stove top. Set it aside to cool so it’s not too hot. Now, grab a large bowl and place the flour, sugar, baking powder, baking soda, and salt together. Stir them around until they are nicely combined and set it aside. In another large bowl, whisk the eggs, buttermilk, and vanilla extract. Whisk them well so they combine together. Add the melted butter and continue whisking. Now, pour this over the dry ingredients. The batter will look thick and lumpy which is fine. Stir it around, but not too much, just to combine everything together. Now, very gently, fold in the strawberries.Using a pan over the stove top or a griddle, heat it up and coat with butter to grease it. Aim for about a ¼ cup for batter per pancake. Place this onto the hot griddle or pan. Cook it for around 2 or 3 minutes, until the edges start to dry and some bubbles appear. Flip it over and do the same for the other side. This way, both sides will be nicely golden brown. Try to keep all the pancakes warm until the whole batter is done. They are best served warm and tasty and trust me, they won’t last long!