These are more than just your average buttermilk pancakes. These light and fluffy pancakes packed with strawberries. You might just think your are eating dessert instead of breakfast.
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As I mentioned the other day in my post on Strawberry Butter, it is Strawberry season here in SW Florida…and strawberries are one of my all-time favorite fruits.
If you have been following me for awhile either here or on Facebook, you know that Sunday is pancake day. I usually make the same batter (although I’ve been know to switch it up a bit like with these Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup), I try to make them different each week by adding different fruits, spices, milks/nut milks, cheeses (yup, you read that right, I’ve used ricotta and goat cheese in my pancakes).
Changing this up is more for me than for Gary. He would be happy if I made Blueberry pancakes every week because those are his favorite.
So for this past Sunday’s pancake day, I decided it was all about the strawberries making strawberry butter strawberry coulis and these Strawberry Pancakes.
To balance out the sweet, I wanted to add a little tang. I did that by switching the milk for buttermilk and making lemon curd whipped cream. I didn’t have any buttermilk in my refrigerator which is o.k. because you can easily make your own. Just add 1 Tablespoon vinegar (I used Apple Cider Vinegar) to 1 cup of milk and let sit for 10 minutes…and then you are good to go.
These pancakes were delicious the perfect blend of sweet and tart. I wish I would have make them last week for Valentine’s Day! Oh well, I didn’t come up with the idea yet.
Strawberry Buttermilk Pancakes
Yields 10-12 pancakes
6-8 fresh strawberries, finely diced
1 1/2 cups gluten free all purpose flour
2 Tablespoon sugar, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk (if you don’t have buttermilk you could substitute regular milk or read how to make your own above)
1/4 cup strawberry coulis (see recipe here)
2 Tablespoons unsalted butter, melted
coconut oil spray for griddle
sliced strawberries for garnish,
strawberry butter, for garnish (see recipe here)
strawberry coulis, for garnish (see recipe here)
lemon curd whipped cream, for garnish (see recipe here)
In small bowl, toss 1 Tablespoon sugar and diced strawberries and set aside for 10 minutes.
Whisk together the flour, baking powder, baking soda, salt and sugar in a large bowl. In another bowl, whisk together the eggs, butter and buttermilk.
Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together.
Fold in diced strawberries and strawberry coulis until just combined. Cover, and let sit at room temperature for 30 minutes.
Heat a griddle according to the manufacturer’s directions. Spray griddle with coconut oil spray. Take paper towel and wipe most of oil off.
Lade 1/4 cup measure of pancake batter. Close the cover, and cook until buzzer sounds. Serve immediately, or transfer to a rack set over a baking sheet and keep warm in a 200°F oven. Repeat with the remaining batter.
Top pancakes with strawberry butter, strawberry coulis, sliced strawberries and a dollop of the lemon curd whipped cream.