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Strawberry Pancake Stacks

Fluffy pancakes layered with fresh strawberries and drizzled with syrup, making for a delightful breakfast option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour No self-rising flour here, we’re creating our own lift!
  • 2 tablespoons sugar For a hint of sweetness.
  • 1 teaspoon baking powder The leavening agent that makes them fluffy.
  • 1/2 teaspoon baking soda For extra lift!
  • 1/4 teaspoon salt To elevate the flavors.
Wet Ingredients
  • 1 cup buttermilk Adds richness and tang.
  • 1 large egg The binding magic.
  • 2 tablespoons melted butter For that lovely buttery flavor.
Main Ingredients
  • 1 cup fresh strawberries, chopped The star of the show!
  • Whipped cream for serving Because who wouldn’t want a dollop of creamy goodness?

Method
 

Preparation
  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk everything together until well mixed.
  2. In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients, and stir gently. It’s okay if the batter has a few lumps; you don’t want to over-mix! Gently fold in the chopped strawberries.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and edges look set. Flip and cook for an additional 2-3 minutes until golden brown.
Assembly
  1. Remove the pancakes and start stacking! Add your favorite toppings, drizzle with syrup or sprinkle with additional strawberries, and finish with a generous dollop of whipped cream.

Notes

You can substitute almond milk or oat milk for buttermilk. For gluten-free pancakes, try using a gluten-free all-purpose flour blend. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days, or freeze for up to a month.