Fluffy Pancakes with Strawberry Sauce
This is a classic recipe that results in fluffy, buttery pancakes! The homemade, warm strawberry sauce is the perfect addition to a delicious breakfast. Swap the strawberries for any berry you’d like!
STRAWBERRY PANCAKES OVERVIEW
- Skill Level: Beginner
- Component Used: Strawberry Sauce
Have you ever topped a pancake with homemade fruit sauce instead of maple syrup? There’s something wonderful about the fresh, warm flavor of the berries.
My strawberry sauce is the perfect topping for your favorite pancakes or waffles. The best part is that you can swap the strawberries for any berry you’d like! I sometimes like to do a mixture of strawberries, blueberries, and raspberries.
This recipe is a variation on my easy pancake recipe. It only requires a few ingredients and can be customized endless ways!
Homemade Strawberry Sauce
My strawberry sauce is made with just 4 ingredients! Fresh or frozen berries, lemon juice, sugar, and a pinch of salt. They are the same ingredients and it’s the same process as making refrigerator jam!
While jam is usually served chilled, this sauce is intended to be warmed and poured. I use this same recipe as a sauce over cheesecake, angel food cake, and ice cream.
Step-by-step instructions and photos on How to Make Homemade Strawberry Sauce
For the Strawberry Sauce
- 450 grams (1 pound) strawberries, fresh or frozen
- 66 grams (1/3 cup) granulated sugar
- 15 grams (1 tablespoon) lemon juice
- pinch of kosher salt
For the Pancakes
- 180 grams (1 ½ cups) all-purpose flour
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon kosher salt
- 13 grams (1 tablespoon) granulated sugar
- 300 grams (1 ¼ cups, 300 milliliters) buttermilk **see note below for substitution
- 42 grams (3 tablespoons) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
To Make the Strawberry Sauce:
- Wash and cut off the tops of the strawberries (450 grams, 1 pound) and roughly chop.
- Place the berries, sugar (66 grams, ⅓ cup), lemon juice (15 grams, 1 tablespoon), and salt (pinch) in a medium sauce pot over medium heat.
- Cook for about 30 minutes, stirring periodically. The berries will release their juices and it will thicken up as they cook. You want the mixture to be simmering while it cooks but not rapidly boiling.
- Turn off the heat and let the sauce cool down while you make the pancakes.
- If not using right away: pour the sauce into another container and let cool completely. Cover and store in the refrigerator for up to 4 days. Rewarm on the stovetop or microwave before serving over pancakes.
To make the pancakes:
- In a large bowl, whisk together the flour (180 grams, 1 ½ cups), baking powder (10 grams, 1 tablespoon), salt (¼ teaspoon), and sugar (13 grams, 1 tablespoon).
- In a separate bowl, whisk together the buttermilk (300 grams, 1 ¼ cups), melted butter (42 grams, 3 tablespoons), egg (1 large), and vanilla extract (1 teaspoon). Pour the wet mixture into the bowl with the dry mixture.
- Gently stir together the batter until just combined. It will be lumpy and that is okay. Do not keep stirring. Let the batter stand for about 5 minutes before cooking.
- Meanwhile, preheat a griddle or large skillet over medium-high heat. Lightly grease.
- Ladle batter onto the hot griddle. Cook for about 3-4 minutes before flipping. You will know the cakes are ready to flip when bubbles form on top and then burst.
- Serve with warm strawberry sauce poured over top.
*The strawberries can be substituted with raspberries, blueberries, blackberries, or a combination of berries.
**If you do not have buttermilk on hand, you can make a substitute:
- Combine 1 tablespoon lemon juice or white vinegar with enough milk to equal 1 ¼ cups. Let stand for 5 minutes before using.
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Amount Per Serving: Calories: 0