Strawberry buttermilk pancakes

Light, fluffy buttermilk pancakes are delicious enough to serve as dessert as well as breakfast, especially when they're topped with strawberries and ice-cream!

  • 30 mins cooking
  • Makes 16
  • Print


Strawberry buttermilk pancakes
  • 2 cup self-raising flour, sifted
  • 1/3 cup caster sugar
  • 2 1/3 cup buttermilk
  • 2 eggs, lightly beaten
  • 50 gram butter, melted
  • 1 teaspoon vanilla extract
  • 2 punnets strawberries, washed, hulled
  • cooking oil spray
  • icing sugar
  • ice-cream, to serve


Strawberry buttermilk pancakes
  • 1
    In a large bowl, combine flour and sugar. In a large jug, whisk together buttermilk, eggs, butter and vanilla. Gradually whisk egg mixture into flour mixture until batter is smooth. Stand for 30 minutes. Reserve 6 strawberries for later. Cut remaining strawberries into thin slices.
  • 2
    Preheat a frying pan on medium. Spray with oil. Pour ¼ cup batter into pan. Arrange about 3 strawberry slices on top. Cook for 1-2 minutes, until bubbles form on the surface. Turn and cook for 1 minute. Repeat with remaining batter and strawberries.
  • 3
    Serve in stacks of 3 pancakes. Top with reserved strawberries. Dust with icing sugar and serve with ice-cream.

More From Women's Weekly Food