Strawberry buttermilk pancakes are the breakfast I make when I want the whole kitchen to smell like a Sunday morning.
The batter comes together in one bowl, the buttermilk keeps every pancake tender and just a little tangy, and fresh strawberries turn each bite into something closer to dessert.
Top the stack with a swipe of homemade honey butter and you have got the kind of breakfast that gets requested again the following weekend.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 6 servings (12 pancakes) |
| Difficulty Level | Easy |
This recipe uses a classic buttermilk base, similar to the one in my banana pancakes, but with juicy strawberries folded in instead.
Why You’ll Love This Strawberry Buttermilk Pancakes
These pancakes hit that sweet spot between simple weekday breakfast and special weekend treat.
The buttermilk does a lot of the heavy lifting here, giving the pancakes a soft, cloud-like texture with a gentle tang that balances all that strawberry sweetness.
The honey butter is optional in theory, but I have never once served this recipe without it.
It melts into every warm bite and turns a good pancake into a genuinely memorable one.
- Ready in about 35 minutes from start to finish, no special equipment required
- Made with one bowl for the wet ingredients and one for the dry, so cleanup is easy
- Naturally sweetened by real strawberries instead of relying only on sugar
- Freezer friendly, so leftovers become an easy weekday breakfast later
- Easy to customize with different berries or mix ins
If you love a fluffy stack with a topping that melts right in, you might also enjoy these buttermilk waffles for a weekend brunch rotation.
Ingredients
Every ingredient here plays a specific role, from the baking soda and baking powder combo that gives these pancakes their signature lift to the real butter that makes the batter rich.
Do not skip the buttermilk. It is what makes these pancakes taste like a diner stack instead of a flat, dense one.
- 2 and 1/4 cups all purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 2 cups buttermilk
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 and 1/2 cups fresh strawberries, hulled and diced, plus more for topping
- Extra butter or oil for greasing the griddle
For the honey butter
- 1/2 cup unsalted butter, softened to room temperature
- 3 tablespoons raw honey
- Pinch of salt
For more strawberry inspiration once these become a regular in your rotation, try my strawberry muffins next.
Kitchen Equipment Needed
You do not need anything fancy to make this recipe, but a few good tools make the whole process smoother.
A reliable griddle in particular makes a huge difference in how evenly your pancakes cook.
- Electric griddle or large non stick skillet
- Two large mixing bowls
- Whisk
- Rubber spatula
- Cookie scoop or 1/4 cup measuring cup
- Small mixing bowl for the honey butter
- Digital kitchen scale for accurate flour measuring
Read Also: Belgian Waffle Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe.
I am sharing them because they genuinely improve the final result, not just because they are convenient.
1. Cast Iron Griddle Pan
A heavy cast iron griddle holds heat evenly, so you get that deep golden color on every pancake instead of pale spots in the middle.
It also gives you enough surface area to cook three or four pancakes at once, which speeds up breakfast considerably.
2. Real Buttermilk, Full Fat
I have tested this recipe with low fat and full fat buttermilk, and full fat wins every time for texture and flavor.
It gives the pancakes a richer crumb and a more pronounced tang that pairs beautifully with the honey butter.
3. Raw Wildflower Honey
The honey butter is only as good as the honey you use, and a raw, unfiltered honey brings a deeper floral flavor than the clear squeeze bottle kind.
I keep a jar of this on hand specifically for honey butter and drizzling over the finished stack.
4. Stainless Steel Batter Dispenser
This tool takes all the guesswork out of portioning pancake batter, so every pancake in the stack comes out the same size.
It is especially helpful if you are cooking for a crowd and want consistent results without a mess on the griddle.
My go to for strawberry season is doubling this batch, since these pancakes freeze beautifully.
If you love pancakes on repeat, my strawberry sauce is another great topping to keep in the fridge.
Step-by-Step Instructions: How to Make Strawberry Buttermilk Pancakes with Honey Butter
1. Make the Honey Butter First
- In a small mixing bowl, add the softened butter, raw honey, and a pinch of salt.
- Use a fork or hand mixer to beat the mixture together until it is smooth, pale, and fully combined.
- Taste and add a touch more honey if you prefer it sweeter.
- Cover and refrigerate the honey butter while you make the pancakes, so it firms up slightly and is ready to spread when the pancakes come off the griddle.
2. Whisk the Dry Ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Make sure the baking powder and baking soda are evenly distributed throughout the flour, since clumps can cause uneven rising.
- Set this bowl aside while you prepare the wet ingredients.
3. Whisk the Wet Ingredients
- In a separate large bowl, whisk the eggs until they are lightly beaten.
- Add the buttermilk and vanilla extract, then whisk until fully combined.
- Slowly whisk in the melted butter, pouring it in a thin stream so it does not clump or scramble the eggs.
4. Combine the Batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Using a spatula or whisk, gently stir just until no streaks of dry flour remain.
- The batter will be thick, and a few small lumps are completely normal, so avoid overmixing.
- Overmixing at this stage is the most common reason pancakes turn out dense instead of fluffy.
5. Fold in the Strawberries
- Add the diced strawberries to the batter.
- Use a spatula to gently fold them in with just a few strokes, being careful not to crush the fruit or overwork the batter.
- Let the batter rest for about 5 minutes while you preheat the griddle. This gives the leaveners time to activate.
6. Preheat the Griddle
- Heat your griddle or large skillet over medium heat for a few minutes.
- Lightly grease the surface with butter or oil.
- Test the heat by flicking a small drop of water onto the surface. If it sizzles and dances, the griddle is ready.
7. Cook the Pancakes
- Scoop about 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them so they have room to spread.
- Cook for about 2 to 3 minutes, until the edges look set and small bubbles form across the surface.
- Flip carefully and cook for another 1 to 2 minutes on the second side, until golden brown and cooked through in the center.
- Repeat with the remaining batter, re-greasing the griddle between batches as needed.
8. Keep Pancakes Warm
- If you are cooking a large batch, transfer finished pancakes to a baking sheet in a 200 degree Fahrenheit oven.
- This keeps them warm and soft while you finish cooking the rest of the batter.
9. Serve
- Stack the warm pancakes on plates.
- Top generously with the chilled honey butter, letting it melt into the stack.
- Add extra sliced strawberries and a drizzle of maple syrup if you like, then serve immediately.
Once you flip pancakes with confidence, you will find this same technique works well for my IHOP style pancakes as well.
Tips for The Best Strawberry Buttermilk Pancakes
A few small details make a big difference between good pancakes and great ones.
Most of these tips come down to controlling moisture and heat.
- Pat diced strawberries dry with a paper towel before folding them in, since excess juice can make the batter too wet
- Let the batter rest for a few minutes before cooking to give the baking powder and soda time to activate
- Keep the heat at medium, since high heat browns the outside before the inside finishes cooking
- Resist the urge to press down on pancakes while they cook, since this deflates all that fluffy texture
- Only flip once per pancake for the best rise and even color
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag
These same tips apply well to my Kodiak pancakes, since both recipes rely on a similar thick batter.
Serving Suggestions
This recipe is a full breakfast on its own, but a few sides round it out nicely for a weekend brunch spread.
I like to balance the sweetness of the pancakes with something savory on the side.
- Crispy bacon or breakfast sausage links
- A simple fruit salad with extra berries
- Scrambled eggs for added protein
- A tall glass of orange juice or cold milk
- Whipped cream and a dusting of powdered sugar for a dessert style stack
Read Also: Strawberry Crepes with Whipped Cream
Variations of Strawberry Buttermilk Pancakes
Once you have the base recipe down, it is easy to switch things up depending on what you have on hand or what you are craving.
Here are a few of my favorite ways to change this recipe up.
- Swap the strawberries for blueberries, raspberries, or diced peaches
- Add a handful of white chocolate chips along with the strawberries
- Stir a teaspoon of lemon zest into the batter for a brighter flavor
- Make them dairy free by using a plant based buttermilk substitute and dairy free butter
- Add a pinch of cinnamon to the dry ingredients for warmth
- Turn the honey butter into cinnamon honey butter by adding 1/4 teaspoon of ground cinnamon
My German pancakes are worth trying if you want a completely different pancake texture for your next brunch.
Storage and Reheating
These pancakes store and reheat well, which makes them a great option for meal prep.
The honey butter also keeps nicely on its own in the fridge.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days
- Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat in a toaster or toaster oven directly from frozen for the crispiest edges
- Reheat in the microwave for about 30 seconds if you prefer a softer texture
- Store honey butter in an airtight container in the fridge for up to 2 weeks
This recipe works well as part of a make ahead breakfast plan, similar to how I prep my pancakes without milk for busy mornings.
Nutritional Facts
Nutritional values are estimated per serving of 2 pancakes with 1 tablespoon of honey butter, and will vary based on exact ingredients and portion sizes used.
| Nutrition Facts (Per Serving) | |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 42g |
| Protein | 8g |
| Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 410mg |
| Potassium | 210mg |
| Fiber | 2g |
| Sugar | 16g |
| Vitamin C | 18mg |
| Calcium | 140mg |
| Iron | 2mg |
For a lighter option on busy mornings, my gluten free pancakes offer a similar stack with a different nutritional profile.
Health Benefits of Key Ingredients
While this is very much a treat breakfast, a few of the ingredients bring real nutritional value to the table.
Buttermilk and strawberries in particular pull their weight beyond just flavor.
- Strawberries are rich in vitamin C and antioxidants that support immune health
- Buttermilk contains probiotics and calcium that support gut and bone health
- Eggs provide a good source of complete protein and choline
- Honey offers antioxidants and is a less processed alternative to refined sugar
- Real butter provides fat soluble vitamins like vitamin A
If you are building out a broader healthy breakfast rotation, my honey oatmeal bread is another naturally sweetened option worth trying.
FAQs About Strawberry Buttermilk Pancakes with Honey Butter
1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work fine in this recipe. Just thaw them completely, slice them, and pat them very dry with a paper towel before folding them into the batter to avoid excess moisture.
2. What can I use if I do not have buttermilk?
You can make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to a measuring cup, then filling it with regular milk up to the 2 cup line. Let it sit for 5 minutes before using.
3. Why are my pancakes turning out flat instead of fluffy?
Flat pancakes are usually caused by overmixing the batter or old baking powder and baking soda.
Mix just until the flour disappears, and check that your leaveners are still fresh.
4. Can I make the batter the night before?
You can mix the dry and wet ingredients separately and refrigerate them overnight, but wait to combine them and add the melted butter until you are ready to cook.
Melted butter can solidify in the fridge and cause clumping.
5. Can I double this recipe for a crowd?
Yes, this recipe doubles easily. Keep finished pancakes warm in a low oven while you work through the extra batter so the whole batch is ready to serve at once.
Strawberry Buttermilk Pancakes with Honey Butter
Ingredients
- 2.25 cup all purpose flour 270g, spooned and leveled
- 0.33 cup granulated sugar 67g
- 1.25 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs room temperature
- 2 cup buttermilk full fat preferred
- 2 teaspoon pure vanilla extract
- 6 tablespoon unsalted butter 85g, melted and slightly cooled
- 1.5 cup fresh strawberries hulled and diced, plus more for topping
- extra butter or oil for greasing the griddle
- 0.5 cup unsalted butter 113g, softened to room temperature
- 3 tablespoon raw honey
- pinch salt
Equipment
- Electric griddle or large non-stick skillet
- Two large mixing bowls
- Whisk
- Rubber spatula
- Cookie scoop or 1/4 cup measuring cup
- Small mixing bowl for honey butter
- Digital kitchen scale for accurate flour measuring, optional
- Baking sheet for keeping pancakes warm in oven
Method
- Make the honey butter first by beating softened butter, raw honey, and a pinch of salt in a small mixing bowl until smooth and pale. Refrigerate until pancakes are ready.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
- In a separate bowl, whisk eggs until lightly beaten. Add buttermilk and vanilla, whisk until combined. Slowly whisk in melted butter in a thin stream.
- Pour wet ingredients into dry ingredients and gently stir with a spatula until just combined and no streaks of flour remain. Batter should be thick with small lumps.
- Fold diced strawberries into the batter with a few gentle strokes. Let batter rest for 5 minutes while preheating the griddle.
- Preheat griddle or skillet over medium heat and lightly grease with butter or oil. Test heat by flicking water droplets to sizzle and dance.
- Scoop 1/4 cup batter per pancake onto hot griddle, leaving space to spread. Cook 2-3 minutes until edges set and bubbles form, then flip and cook 1-2 minutes more until golden brown.
- Keep finished pancakes warm on a baking sheet in a 200°F oven while cooking remaining batter. Regrease griddle between batches as needed.
- Stack warm pancakes on plates, top generously with chilled honey butter, add extra sliced strawberries and maple syrup if desired, and serve immediately.
Nutrition
Notes
- Pat diced strawberries dry with paper towel before folding in to avoid excess moisture in batter.
- Let batter rest for 5 minutes before cooking to activate the leaveners for extra fluffy pancakes.
- Keep heat at medium – too high will brown the outside before the inside cooks through.
- Resist pressing down on pancakes while cooking to maintain their fluffy texture.
- Measure flour by spooning into the measuring cup and leveling off for accuracy.
- For dairy-free version, use plant-based buttermilk substitute and dairy-free butter.
- Add lemon zest, cinnamon, or white chocolate chips to the batter for easy flavor variations.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat frozen pancakes in a toaster or toaster oven for crispy edges, or microwave for a softer texture.
- Honey butter keeps in the refrigerator for up to 2 weeks in an airtight container.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These strawberry buttermilk pancakes with honey butter turn an ordinary morning into something worth slowing down for.
They are simple enough for a weekday but special enough for guests, which is exactly why this recipe stays on repeat in my kitchen.
Give this stack a try this weekend, and let me know in the comments how it turned out for you.
If you make these pancakes, I would love to see them, so feel free to share a photo here.
Recommended:
- Waffle Recipe
- Betty Crocker Pancake Recipe
- Carrot Cake Pancakes
- Lemon Ricotta Pancakes
- Strawberry French Toast Casserole
