Ingredients
Equipment
Method
Method
Mix the dry ingredients.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the wet ingredients.
- In another bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla until smooth.
Make the batter.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix, a few small lumps are fine.
Whip the egg whites.
- In a clean bowl, beat the egg whites until soft peaks form.
Fold gently.
- Carefully fold the whipped egg whites into the batter in two additions, keeping the mixture light and airy.
Add strawberries.
- Gently fold in the diced strawberries.
Cook the pancakes.
- Heat a non-stick skillet or griddle over medium-low heat and lightly butter it. Scoop about ¼ cup batter per pancake and cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
Serve warm.
- Stack high and serve immediately.
Nutrition
Notes
Tips & Variations
- For extra fluffiness, let the batter rest for 5 minutes before cooking
- Swap strawberries for blueberries or raspberries if needed
- Add lemon zest to the batter for a strawberry-lemon version
- These freeze well, just cool completely before storing
FAQ
Why are my pancakes not fluffy?Overmixing the batter or skipping the whipped egg whites can make pancakes dense. Gentle folding is key. Can I use frozen strawberries?
Fresh is best, but frozen strawberries can work if thawed and patted dry to prevent excess moisture. Can I make these ahead?
Yes. Cooked pancakes keep well in the fridge for 2 days or can be frozen for up to 2 months.
