Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- Prepare the Strawberry Sauce: In a small saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and water. Cook for about 5–7 minutes until softened. Stir in the cornstarch mixture; cook for another minute until syrupy. Set aside to cool.
- Make the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract.
- Combine Ingredients: Pour wet ingredients into dry ingredients; mix gently until just combined. Let batter rest for about 10 minutes.
- Add Fresh Strawberries: Fold in diced strawberries just before cooking.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top (2–3 minutes), then flip and cook until golden brown (another 1–2 minutes).
- Serve: Top pancakes with the homemade strawberry sauce and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately two pancakes (150g)
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg