Description
Perfect buttermilk pancakes filled to the brim with fresh strawberries!
Ingredients
- Grapeseed Or Coconut Oil For Griddle
- 2 cups All-purpose Flour
- 2 Tablespoons Vanilla Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 2 cups Buttermilk
- ¼ cups Greek Yogurt
- 2 whole Eggs
- 3 Tablespoons Melted Butter, Then Slightly Cooled
- 1 cup Chopped Fresh Strawberries
- Butter And Maple Syrup For Serving
Preparation
Preheat your griddle to 350ºF and wipe with a little grapeseed oil or coconut oil.
In a large bowl, sift together the flour, sugar, baking powder, soda and salt. Set aside.
In a different bowl, whisk together the buttermilk, Greek yogurt, eggs and melted butter. Pour the wet ingredients into the dry, and gently stir to combine. Do not overmix.
Add in the chopped fresh strawberries and stir only a few times to get them mixed in.
Drop 1/4 cup of the pancake batter onto the griddle. When the center is set and the bubbles no longer fill in with batter when they pop, it’s time to flip (about 3-4 minutes). Continue to cook for 2-3 minutes more.
Repeat with the remaining batter. Keep the finished pancakes on a cookie sheet and place in a preheated 200ºF oven to keep warm.
Serve with butter and real maple syrup! Enjoy!
