Fluffy Buttermilk Pancakes with Strawberries and Syrup

There is something about a plate of pancakes held up to the light, syrup catching the edge and strawberries tumbling down the stack, that makes a morning feel like an occasion. This recipe gets you there with a batter that mixes in one bowl and pancakes that puff up thick and tender every single time.

The secret is real buttermilk and a gentle hand with the whisk: a few small lumps are your friend, and an over-mixed batter is the fastest way to a flat, chewy pancake. We finish the stack with macerated strawberries, a glossy warm syrup, and a pat of butter that melts into every layer.

Serve these for a lazy Sunday, a birthday breakfast, or a brunch where you want the table to go quiet for a minute. The whole thing comes together in about 20 minutes of active work, and the strawberry syrup comes together while the griddle heats.

About the Ingredients

2 cups (250g) all-purpose flour

Spoon the flour into the cup and level it off rather than scooping, which packs in extra flour and makes pancakes dense. For a lighter texture, swap 1/2 cup of the all-purpose for cake flour.

2 tablespoons (25g) granulated sugar

Sugar helps browning and tenderness. If you want a less sweet pancake, cut it to 1 tablespoon, since the syrup brings plenty of sweetness.

2 teaspoons baking powder

Check the date on your can, because stale baking powder is the number one cause of flat pancakes. If you are out, use 1/2 teaspoon baking soda plus 1/2 cup extra buttermilk.

1/2 teaspoon baking soda

Baking soda reacts with the buttermilk's acid for extra lift and browning. If you use regular milk instead, omit it and add 1 extra teaspoon baking powder.

3/4 teaspoon fine sea salt

Salt balances the sugar and makes the buttermilk flavor pop. Kosher salt works too, but use a slightly heaped 3/4 teaspoon since it is less dense.

2 large eggs, at room temperature

Room-temperature eggs blend more smoothly into the batter. If yours are cold, set them in a bowl of warm tap water for 5 minutes.

2 cups (480ml) buttermilk, well shaken

Full-fat buttermilk gives the best flavor and rise. No buttermilk? Stir 2 tablespoons lemon juice into 2 cups whole milk and let it sit 10 minutes.

3 tablespoons (42g) unsalted butter, melted and slightly cooled

Melt the butter and let it cool for a few minutes so it does not cook the eggs. Salted butter works, but then reduce the added salt to 1/2 teaspoon.

1 pound (450g) fresh strawberries, hulled and sliced

Look for berries with deep red color all the way to the stem, which means they are ripe through. Frozen strawberries work in a pinch, but thaw and drain them first so the syrup does not turn watery.

2 tablespoons (25g) granulated sugar, for the strawberries

This small amount draws out the berries' juices into a natural syrup. Honey or maple syrup can stand in, though the berries will soften a bit faster.

3/4 cup (180ml) pure maple syrup, warmed

Warm the syrup gently so it pours and coats the stack instead of sitting cold on top. Pancake syrup blends work, but pure maple has a cleaner flavor.

Softened butter and extra strawberries, for serving

A pat of softened butter melts evenly across the hot stack. Keep it out of the fridge for 20 minutes before serving for the best spread.

Tips & Tricks

Do not overmix the batter

stir just until the flour disappears, because a lumpy batter bakes into a tender pancake while a smooth one turns rubbery.

Heat the pan fully before the first pour

a properly preheated griddle gives even browning and prevents the pale, blotchy first pancake.

Macerate the strawberries early

tossing them with sugar at the start means they release their juices by the time the pancakes are ready.

• Let the batter rest 10 minutes before cooking: this hydrates the flour and lets the leaveners start working, which gives a noticeably taller pancake.

Step-by-Step Instructions

1. Macerate the strawberries

Toss the sliced strawberries with the 2 tablespoons of sugar in a bowl and set aside at room temperature for at least 15 minutes, stirring once or twice, until the berries look glossy and a red syrup pools in the bottom.

2. Whisk the dry ingredients

In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt until evenly combined, about 30 seconds.

3. Combine the wet ingredients

In a second bowl or a large measuring cup, whisk the eggs, buttermilk, and melted butter until smooth and slightly frothy, about 1 minute.

4. Fold the batter gently

Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains, about 10 strokes; the batter should still look lumpy, so stop there.

5. Rest the batter

Let the batter rest 10 minutes while you preheat the griddle; it will thicken and bubble slightly at the edges, which is exactly what you want.

6. Heat the griddle

Heat a nonstick griddle or heavy skillet over medium heat to 375°F (190°C); a drop of water should sizzle and dance across the surface, and a light brush of butter should shimmer without browning.

7. Cook the pancakes

Pour 1/4 cup of batter per pancake onto the griddle and cook 2 to 3 minutes, until bubbles form across the surface and the edges look set and slightly dry; the underside should be golden brown.

8. Flip and finish

Flip each pancake and cook 1 to 2 minutes more, until the second side is golden brown and the center springs back when pressed lightly, then transfer to a warm plate and repeat with the remaining batter.

9. Stack and serve

Stack the pancakes on plates, spoon the macerated strawberries and their syrup over the top, drizzle with warm maple syrup, and add a pat of butter.

Delicious Variations

Double Berry Stack

Fold 1 cup of fresh blueberries into the batter and top with the strawberries for a mixed-berry version.

Lemon Ricotta Pancakes

Swap 1/2 cup of the buttermilk for whole-milk ricotta and add 1 tablespoon lemon zest for a tangier, creamier pancake.

Strawberry Shortcake Style

Layer the pancakes with lightly sweetened whipped cream and macerated strawberries instead of syrup.

How to Store Fluffy Buttermilk Pancakes with Strawberries and Syrup

Frequently Asked Questions

Make this stack this weekend and tag your tallest, syrup-drizzled plate so we can see it. If you try the lemon ricotta variation, leave a comment and tell us how it turned out.

Fluffy Buttermilk Pancakes with Strawberries and Syrup

Fluffy buttermilk pancakes with strawberries and syrup stack tall in 20 minutes, giving you a weekend-worthy breakfast with golden edges and juicy berries.

★★★★½ 4.8 (213 ratings)

15 minPrep time20 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 2 cups (480ml) buttermilk, well shaken
• 3 tablespoons (42g) unsalted butter, melted and slightly cooled
• 1 pound (450g) fresh strawberries, hulled and sliced
• 2 tablespoons (25g) granulated sugar, for the strawberries
• 3/4 cup (180ml) pure maple syrup, warmed
• Softened butter and extra strawberries, for serving

📋 Instructions

1. 1Macerate the strawberries — Toss the sliced strawberries with the 2 tablespoons of sugar in a bowl and set aside at room temperature for at least 15 minutes, stirring once or twice, until the berries look glossy and a red syrup pools in the bottom.
2. 2Whisk the dry ingredients — In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt until evenly combined, about 30 seconds.
3. 3Combine the wet ingredients — In a second bowl or a large measuring cup, whisk the eggs, buttermilk, and melted butter until smooth and slightly frothy, about 1 minute.
4. 4Fold the batter gently — Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains, about 10 strokes; the batter should still look lumpy, so stop there.
5. 5Rest the batter — Let the batter rest 10 minutes while you preheat the griddle; it will thicken and bubble slightly at the edges, which is exactly what you want.
6. 6Heat the griddle — Heat a nonstick griddle or heavy skillet over medium heat to 375°F (190°C); a drop of water should sizzle and dance across the surface, and a light brush of butter should shimmer without browning.
7. 7Cook the pancakes — Pour 1/4 cup of batter per pancake onto the griddle and cook 2 to 3 minutes, until bubbles form across the surface and the edges look set and slightly dry; the underside should be golden brown.
8. 8Flip and finish — Flip each pancake and cook 1 to 2 minutes more, until the second side is golden brown and the center springs back when pressed lightly, then transfer to a warm plate and repeat with the remaining batter.
9. 9Stack and serve — Stack the pancakes on plates, spoon the macerated strawberries and their syrup over the top, drizzle with warm maple syrup, and add a pat of butter.

👨‍🍳 Chef's Note: For the fluffiest pancakes, weigh your flour if you can, since a packed cup can add 20 percent more flour and turn a light stack heavy.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 412 kcal · 9g protein · 62g carbs · 14g fat