Double Strawberry Pancakes

A stack of strawberry pancakes with a section missing, topped in strawberry compote.

Double Strawberry Pancakes

Strawberry Pancakes are ultra fluffy and buttery soft. They're filled with fresh strawberries, a hint of cinnamon, and topped with a luscious 10-minute strawberry compote. Perfect for a brunch that feels luxurious, or an easy breakfast for dinner!

Course Breakfast

Cuisine American

Keyword Easy Pancake Recipe, Strawberry Pancakes

Prep Time 10

Cook Time 20

Servings pancakes

Calories 172kcal

Author Stephanie Simmons

Ingredients

For the Strawberry Compote

1 lb fresh or frozen strawberries if frozen, do not thaw
1/3 cup granulated sugar
3 tbsp water
1 tbsp corn starch
1 tsp vanilla extract
pinch of lemon zest
splash of lemon juice

For the Pancakes

3 tbsp salted butter, melted
1 large egg
1 cup buttermilk See sub below
1 and 1/2 cups all-purpose flour 195 grams
1/2 tsp salt
3 tsp baking powder
2 tbsp granulated sugar
1/2 tsp cinnamon
1 and 1/2 cups strawberries, quartered 210 grams

For Serving

butter
maple syrup
strawberry compote

Instructions

Make the Strawberry Compote: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool.You can cool the sauce quickly by pouring it into a shallow bowl or pie plate and placing in the fridge for 20-30 minutes.
Store in the fridge in an airtight container until ready to use. This keeps for 1 to 1 and 1/2 weeks in the fridge.
Make the Batter: Melt butter in a medium mixing bowl, then whisk in the egg and milk. Stir in the dry ingredients until just combined. We WANT lumpy batter, here! Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium to medium- high heat).
Cook Pancakes: Once your griddle or pan is heated, grease it well using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup, using the back of the cup to spread the batter out a bit, since it is thick. Place a few strawberry pieces on each pancake. Once the pancakes are a little puffy and the underside is golden, flip the pancakes! (This will only take a 1-2 minutes, so don't walk away!) Check the underside by lifting the edge with your flipper.
Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier (I also use a second spatula to scoot the pancake onto the first one for flipping). If your pancakes are getting darker than you'd like, turn down the heat a bit. Pancakes are done when both sides are golden brown, and no wet batter spots are visible around the edges.
Serve & Store: Serve + Store: Serve warm with the strawberry compote, and lots of butter & maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 2 days. Leftover pancakes can also be frozen, in a ziploc bag, for 1-2 months. Reheat by popping them in the toaster or microwaving as if you were heating them up - they'll defrost nicely.

Notes

Buttermilk Substitute: Add 1 tbsp of lemon juice or white vinegar to a 1-cup glass measuring cup. Pour milk in until you hit the 1 cup mark. Let sit 5 minutes, stir, then use!

Nutrition Note: Nutrition info is just for one pancake with no toppings. I don't know how much you'll add so I can't calculate that. Nutrition info on the strawberry compote can be found on that recipe.

Nutrition