Bright, fluffy, and bursting with fresh flavour, these Lemon Strawberry Buttermilk Pancakes are the kind of breakfast that feels like sunshine on a plate. The tangy buttermilk creates an ultra-soft texture, while lemon zest adds a refreshing citrusy lift that pairs nicely with sweet, juicy strawberries.
Whether you’re making a weekend brunch or a special treat for your family, these pancakes strike the perfect balance between indulgent and fresh. They’re simple enough for everyday cooking, but feel elevated enough to serve for guests or seasonal celebrations. My kids made these for me on Mother’s Day this year.
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Table of Contents
- What are Lemon Strawberry Buttermilk Pancakes?
- Here’s Why You Will Love Lemon Strawberry Buttermilk Pancakes
- Equipment and Tools to Make Lemon Strawberry Buttermilk Pancakes
- Ingredients
- How to Make Lemon Strawberry Buttermilk Pancakes
- Lemon Strawberry Buttermilk Pancakes Options and Substitutions
- Storage and Reheating Tips
- Make Ahead Options
- Recipe Tips
- Frequently Asked Questions
- Hungry for More Breakfast Recipes?
What are Lemon Strawberry Buttermilk Pancakes?
These pancakes are a classic buttermilk pancake base infused with fresh lemon zest and folded with strawberries. The buttermilk reacts with baking soda to create a light, airy texture, while the lemon enhances the natural sweetness of the berries for a bright, balanced flavour.
Here’s Why You Will Love Lemon Strawberry Buttermilk Pancakes
- Light and fluffy texture thanks to buttermilk
- Fresh, vibrant flavour from the lemon and strawberries
- Easy and family-friendly, perfect for brunch or breakfast-for-dinner if you are craving that
Equipment and Tools to Make Lemon Strawberry Buttermilk Pancakes
Mixing bowls
Whisk
Measuring cups and spoons
Non-stick skillet
Spatula
Zester or fine grater
Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
Dry Ingredients:
- All-purpose flour – provides structure and a soft base
- Sugar – adds a light touch of sweetness
- Baking powder – helps pancakes rise
- Baking soda – reacts with buttermilk for extra fluffiness
- Salt – enhances overall flavor
Wet Ingredients:
- Buttermilk – creates a tender texture with a slight tang
- Egg – binds ingredients and adds richness
- Melted butter – adds moisture and flavour
- Vanilla extract – enhances sweetness and aroma
- Lemon zest – adds bright, fresh citrus flavour
Add-ins:
- Fresh strawberries – provide juicy bursts of sweetness and colour
How to Make Lemon Strawberry Buttermilk Pancakes
Let’s make this dish!
Prepare the batter. In a large bowl, whisk buttermilk, egg, melted butter and vanilla. Add flour, sugar, baking powder, baking soda and salt. Gently mix until just combined, do not overmix. Fold in sliced lemon zest and strawberries.
Cook the pancakes. Heat a lightly greased skillet over low to medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden brown and cooked through, another 2 minutes.
Serve and garnish. Serve warm with maple syrup, extra strawberries or powdered sugar.
Lemon Strawberry Buttermilk Pancakes Options and Substitutions
Want to mix things up with this recipe? Feel free to…
- Swap strawberries with blueberries, raspberries, or mixed berries
- Use whole wheat flour for a heartier texture
- Add a light lemon glaze for extra sweetness
- Make your own buttermilk with milk and lemon juice (1 cup of milk + 1 tbsp lemon juice, let sit for 5 minutes)
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days. Reheat in toaster, oven, or microwave until warmed through.
Freeze with parchment between layers for up to 2 months. Reheat frozen pancakes in the microwave.
Make Ahead Options
Chop strawberries ahead and fold in before cooking.
Cook pancakes in advance and freeze for quick breakfasts.
I do not recommend making the pancake batter in advance. Once the baking powder is wet, it is activated. You can mix the dry ingredients and wet ingredients together separately (except for butter, as it will harden) and covered in the refrigerator until the morning.
Recipe Tips
Do not overmix; lumps are okay!
Let batter rest for 5 minutes for fluffier pancakes.
Cook on low to medium heat to avoid burning.
Add extra strawberries on top for presentation.
Frequently Asked Questions
What do Lemon Strawberry Buttermilk Pancakes taste like? They’re light, fluffy, and slightly tangy with a bright lemon flavour. The strawberries add juicy sweetness, creating a fresh and balanced bite.
Can I use frozen strawberries? Yes, but thaw and drain them first to prevent excess moisture in the batter.
Can I make these without buttermilk? To make you own buttermilk, mix 1 cup milk with 1 tbsp lemon juice and let sit for 5 minutes.
Hungry for More Breakfast Recipes?
Caramel Apple Vietnamese Cinnamon Scones
Vietnamese Coffee French Toast
Chinese Sausage Scallion Scones
Lastly, if you make my Lemon Strawberry Buttermilk Pancakes be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
Lemon Strawberry Buttermilk Pancakes
Ingredients
Equipment
Method
- Prepare the batter. In a large bowl, whisk buttermilk, egg, melted butter and vanilla. Add flour, sugar, baking powder, baking soda and salt. Gently mix until just combined, do not overmix. Fold in lemon zest and sliced strawberries.
- Cook the pancakes. Heat a lightly greased skillet over low to medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden brown and cooked through, another 2 minutes.
- Serve and garnish. Serve warm with maple syrup, extra strawberries or powdered sugar. Makes nine 6 inch pancakes.
