Buttery Strawberry Pound Pancakes
Easy Homemade Buttery Strawberry Pound Pancakes — Traditional Flavor, Healthy Twists
Meta: Fluffy, rich, and full of fresh strawberries — these Buttery Strawberry Pound Pancakes are an easy, homemade breakfast (or brunch) recipe with traditional pound-cake flavor and healthy variation ideas. Serve for weekend brunch, cozy holidays, or a comforting weeknight breakfast-for-dinner.
Introduction (Storytelling + Emotion)
There’s something about the smell of butter and vanilla that instantly takes me back to sleepy Sunday mornings at my grandmother’s house. These Buttery Strawberry Pound Pancakes taste like that warm nostalgia — a little like pound cake, a little like pancakes, and all love. I reach for this recipe when I want to slow down, gather the family, or make a weekday morning feel like a celebration.
Serve these pancakes for Sunday family brunches, holiday mornings, Mother’s Day, or a cozy weeknight dinner when you want comfort food with a fresh strawberry finish. They’re forgiving, crowd-pleasing, and perfect with coffee or sparkling water on the side.
Yield & Time
- Makes: about 8–10 pancakes (serves 3–4)
- Prep: 15 minutes
- Cook: 20–25 minutes (plus 8–10 minutes for strawberry sauce)
- Total: ~45 minutes
🧂 Ingredients:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice, rested 5 min)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and sliced (plus extra for garnish)
- 2 Tbsp powdered sugar (optional, for topping)
- Maple syrup, for serving
For the quick strawberry sauce:
- 1 cup strawberries, chopped
- 2–3 Tbsp granulated sugar (adjust to taste)
- 1 Tbsp lemon juice
- 1–2 Tbsp water (if needed to thin)
Optional sides:
- Scrambled cheese eggs, bacon, or turkey bacon
- Greek yogurt, honey, granola
👩🍳 Directions:
- Prep the strawberries: In a small saucepan combine chopped strawberries, sugar, and lemon juice. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the fruit breaks down and the sauce thickens. Smash lightly with a fork if you want a smoother sauce. Remove from heat and set aside. (Tip: cool slightly while you make the batter.)
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the melted butter and sugar until slightly combined. Add eggs one at a time, whisking until smooth. Stir in buttermilk and vanilla.
- Combine batter: Add the dry ingredients to the wet mixture and fold gently until just combined — don’t overmix; a few small lumps are fine. Overmixing makes pancakes tough.
- Fold in strawberries: Gently fold in the sliced fresh strawberries so they’re evenly distributed without breaking up too much.
- Heat the pan: Preheat a nonstick skillet or griddle over medium heat and lightly grease with a little butter or oil. Test with a drop of batter — it should sizzle gently.
- Cook pancakes: Pour about 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1.5–2 minutes until golden and cooked through. (Tip: adjust heat to avoid burning — lower heat if the outside browns too fast.)
- Keep warm: Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven while you finish the batch so they stay warm and fluffy.
- Serve: Stack pancakes, spoon warm strawberry sauce over them, sprinkle powdered sugar if using, and drizzle with maple syrup. Add eggs, bacon, or a dollop of Greek yogurt on the side for a fuller meal. Enjoy!
💡 Tips & Variations:
- For fluffier pancakes: Let the batter rest 5–10 minutes before cooking to hydrate the flour.
- Don’t overmix: Stir until dry and wet are mostly combined — overworking develops gluten and makes pancakes dense.
- Lemon zest: Add 1 tsp lemon zest to the batter for a bright pop that pairs beautifully with strawberries.
- Make-ahead: Keep cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet. Freeze stacks separated by parchment for up to 2 months; reheat from frozen in a 350°F (175°C) oven for 8–10 minutes.
- Healthy swaps:
- Gluten-free: Use a 1:1 gluten-free flour blend. Add 1/4 tsp xanthan gum if your blend doesn’t contain it.
- Vegan: Replace butter with vegan butter, use a flax “egg” (1 Tbsp ground flax + 3 Tbsp water per egg), and use plant-based milk. Add 1/2 tsp baking powder extra for lift.
- Lower-carb: Use almond flour (replace flour with 1 1/4 cups almond flour, reduce liquid slightly) and a sugar substitute suitable for baking. Note: texture will differ.
- Lighter option: Swap half the butter for mashed banana or Greek yogurt for a bit more protein and moisture.
- Serving ideas: Pair with vanilla Greek yogurt and granola for a brunch parfait, or serve alongside smoky bacon for a sweet-salty combo. Add toasted almonds or a dollop of mascarpone for an indulgent twist.
🩺 Health & Lifestyle Tie-in (Optional):
Strawberries are rich in vitamin C and antioxidants, and swapping in Greek yogurt or adding a handful of nuts can bring more protein and healthy fats to keep you full longer. Small swaps — like using part whole-wheat flour or serving with fruit-forward toppings instead of extra syrup — can nudge this comforting dish toward a healthier meal. Eating well now can help you avoid preventable health costs later; a little planning and wholesome ingredients can be both heart-friendly and wallet-friendly.
Conclusion
If these Buttery Strawberry Pound Pancakes bring your kitchen the same cozy joy they bring mine, I’d love to hear about it — leave a comment or tag me on social media with a photo of your stack. Try a healthy swap, make them for someone you love, and savor that first warm bite. Happy cooking!
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Buttery Strawberry Pound Pancakes
Ingredients
Method
- In a small saucepan combine chopped strawberries, sugar, and lemon juice. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the fruit breaks down and the sauce thickens. Smash lightly with a fork if you want a smoother sauce. Remove from heat and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter and sugar until slightly combined. Add eggs one at a time, whisking until smooth. Stir in buttermilk and vanilla.
- Add the dry ingredients to the wet mixture and fold gently until just combined; don’t overmix.
- Gently fold in the sliced fresh strawberries.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with a little butter or oil.
- Pour about 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1.5–2 minutes until golden and cooked through.
- Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven while you finish the batch.
- Stack pancakes, spoon warm strawberry sauce over them, sprinkle powdered sugar if using, and drizzle with maple syrup. Add eggs, bacon, or a dollop of Greek yogurt on the side.
