Description

Light, airy pancakes made with fresh macerated strawberries and a hint of lemon zest. This recipe uses separated eggs for maximum fluffiness and buttermilk for a tender crumb, resulting in a bright, zesty breakfast perfect for weekends or brunches.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup fresh strawberries, finely diced
1 teaspoon lemon zest
1 teaspoon lemon juice
2 large egg whites
Neutral oil or additional butter for greasing the pan

Instructions

Wash, hull, and finely dice the strawberries. Toss them with lemon juice and zest in a small bowl and let sit for 10 minutes to macerate.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no clumps remain.
In a separate medium bowl, whisk the buttermilk, egg yolks, vanilla extract, and melted butter until combined.
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Leave a few lumps; do not overmix.
In a clean, dry bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter to keep it airy. Then, fold in the macerated strawberries and their juices.
Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water; it should sizzle. Lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip carefully and cook the other side for 1-2 minutes until golden brown.
Serve immediately with maple syrup, extra berries, or whipped cream.

Notes

Do not overmix the batter to ensure fluffy pancakes. Let the batter rest for 5 minutes after mixing if time permits. If using frozen strawberries, thaw and pat dry to remove excess moisture. For gluten-free, use a 1:1 GF flour blend with xanthan gum. For dairy-free, substitute buttermilk with oat/almond milk plus vinegar and butter with coconut oil.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2-3 pancakes per ser
Calories: 320
Sugar: 18
Sodium: 450
Fat: 12
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 8

Keywords: strawberry pancakes, fluffy pancakes, breakfast recipe, weekend brunch, easy pancakes, lemon zest pancakes, from scratch pancakes