Fluffy Strawberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries diced
Instructions
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients in a medium bowl.
- Gently fold wet into dry until just combined (lumps are okay).
- Fold in diced strawberries; let rest for 5 minutes.
- Cook 1/3 cup scoops on a greased griddle over medium heat.
- Flip when bubbles form and edges are set (about 2-3 mins).
- Cook other side until golden (1-2 mins). Serve warm.
Notes
Do not overmix the batter to ensure maximum fluffiness.
Dice strawberries small so they don't weigh down the pancake.
If you don't have buttermilk, use the milk + lemon juice hack.
Wipe the pan between batches to prevent butter from burning.