It’s the beginning of that wonderful berry season I’m totally obsessed with. In just a few weeks, we’ll be doing our annual Fresno Fruit Trail trip. My mom and I may make two trips because we’re dying to get some cherries too! But the blueberries, blackberries, and some stone fruits will definitely be happening. We’re so spoiled having great fresh produce from the farm so close, it should almost be illegal not to take advantage. But since strawberry season is already underway, let’s start there. And let’s start with these amazingly fluffy strawberry pancakes!
I think pancakes can either be duds or they can be phenomenal. This recipe is a great one for fluffy pancakes. Since I was trying my best not to eat all of the many strawberries Melissa’s Produce gave me recently, I decided to add them to pancakes. I think I’ve had strawberry pancakes before, but these are my new standard because they turned out so well.
In addition to seeking out the perfect recipe for fluffy pancakes, I also added in a bit of lemon juice and zest to the batter to truly lighten up this new breakfast recipe!
Unless I’m enjoying crepes, which is an entirely different food group in my mind, then I really like fluffy pancakes. They’re not so dense and lend themselves to a much more enjoyable breakfast. These fluffy pancakes call for baking powder AND baking soda. The “buttermilk” – made with lemon juice and milk – gives them a great tang and adds to that fluffiness!
What to Serve on Top of Strawberry Pancakes
I was nibbling on these without any toppings, but this powdered sugar and shredded coconut situation atop the pancakes was pretty spectacular. I just can’t deny it. Of course, you can serve them with butter and syrup too. And my peanut butter loving self says any kind of nut butter would be a good idea as well!
FLUFFY STRAWBERRY PANCAKES
These fluffy pancakes are the best homemade recipe you'll find. Perfectly fluffy pancakes cooked with freshly sliced strawberries and lemon zest for a bright, beautiful flavor!
- 1 1/2 cups milk
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs beaten
- 4 tablespoons butter melted
- 1 teaspoon lemon zest
- 1 1/2 cups sliced strawberries
Combine milk and lemon juice in a medium bowl. Set aside for 5 minutes to curdle.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add beaten eggs and lemon zest to curdled milk. Temper melted butter by mixing in 1 tablespoon milk mixture. Add butter to milk and egg mixture.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Gently fold in sliced strawberries.
Heat a large nonstick skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet. Cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Serve with powdered sugar, shredded coconut, syrup, or enjoy on their own!