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lemon strawberry buttermilk pancakes
Cindy

Lemon Strawberry Buttermilk Pancakes

Fluffy Lemon Strawberry Buttermilk Pancakes made with fresh strawberries and bright lemon zest. Perfect for brunch, easy to make and full of fresh flavour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 six inch pancakes
Course: Breakfast, Brunch
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups buttermilk
  • 3 eggs
  • ½ cup butter unsalted, melted and cooled
  • 3 tsp vanilla
  • 3⅓ cup flour all purpose
  • ⅓ cup sugar
  • 1¾ tsp baking powder
  • ¾ tsp baking soda
  • ⅓ tsp salt
  • 1½ cup strawberries sliced plus more for garnish
  • maple syrup to serve
  • 1 Zest Lemon

Equipment

  • Large Bowl
  • Whisk
  • Measuring spoons and cups
  • Pan non stick
  • Spatula
  • Zester

Method
 

  1. 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. 
  2. 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.
  3. Serve and garnish. Serve warm with maple syrup, extra strawberries or powdered sugar. Makes nine 6 inch pancakes.

Notes

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.
If you don't have buttermilk, substitute with 1 cup of milk + 1 tbsp lemon juice. Let sit for 5 minutes before using.
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