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Strawberry Pancakes

Danielle Dunn
Pancakes made with fresh strawberries with homemade strawberry syrup and whipped cream
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 0 large pancakes

Ingredients
  

Pancakes

  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups buttermilk
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 2 large eggs, beaten
  • 1 cup fresh strawberries, finely chopped
  • vegetable oil and butter for griddle or skillet

Strawberry Syrup

  • 3 cups fresh strawberries, diced
  • 1 cup granulated sugar

Whipped Cream Topping

  • 1 cup heavy cream
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract

Instructions
 

  • In a small sauce pan, bring strawberries and granulated sugar to boil over medium high heat. Stir until sugar is thoroughly mixed with strawberries When mixture starts to simmer and thicken, reduce heat to low and cover while you prepare pancakes.
  • Preheat griddle or skillet over medium heat.
  • In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for about 15 - 20 seconds.
  • In another small or medium mixing bowl, whisk together buttermilk, oil, vanilla and eggs until blended.
  • Pour buttermilk mixture into bowl with dry ingredients and whisk thoroughly until no lumps appear. Fold in chopped strawberries.
  • In a small bowl, using an electric hand mixer, mix cream, vanilla and confectioners sugar until stiff peaks are formed. Do not over mix.
  • Grease griddle with oil and butter. Only put butter in area you will be cooking pancakes. Pour about 1/3 of batter onto griddle. Cook until you see small bubbles appear, then flip and cook on opposite side until brown. Repeat until you've used all batter.
  • Serve immediately with warm strawberry syrup and whipped cream topping.
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