Go Back

Buttery Strawberry Pound Pancakes

Fluffy, rich, and full of fresh strawberries, these pancakes combine traditional pound-cake flavor with healthy variations. Perfect for brunch or breakfast-for-dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp fine salt
  • 0.5 cups unsalted butter, melted slightly cooled
  • 2 large eggs, room temperature
  • 1 cups buttermilk (or 1 cup milk + 1 Tbsp lemon juice, rested 5 min)
  • 1 tsp vanilla extract
  • 1 cups fresh strawberries, hulled and sliced (plus extra for garnish)
  • 2 Tbsp powdered sugar (optional, for topping)
  • Maple syrup for serving
Quick Strawberry Sauce
  • 1 cups 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

Method
 

Preparation of Strawberry Sauce
  1. 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.
Pancake Batter Preparation
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. 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.
  3. Add the dry ingredients to the wet mixture and fold gently until just combined; don’t overmix.
  4. Gently fold in the sliced fresh strawberries.
Cooking the Pancakes
  1. Preheat a nonstick skillet or griddle over medium heat and lightly grease with a little butter or oil.
  2. 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.
  3. Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven while you finish the batch.
Serving
  1. 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.

Notes

For fluffier pancakes, let the batter rest 5–10 minutes before cooking. Don’t overmix the batter. Add 1 tsp lemon zest for a bright pop. Cooked pancakes can be stored in an airtight container in the fridge or frozen for later.