Fluffy Pancakes with Strawberry Sauce
This is a classic recipe for fluffy pancakes with strawberry sauce! 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
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Fluffy Pancakes with Strawberry Sauce
This is a classic recipe for fluffy pancakes with strawberry sauce! Swap the strawberries for any berry you'd like!
Ingredients
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
Instructions
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.
Notes
*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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Nutrition Information:
Amount Per Serving: Calories: 0
37 Comments on “Fluffy Pancakes with Strawberry Sauce”
thank you for posting these! We’re starting to rotate our grains and we’re dairy-free so I’ll be making these tomorrow, as soon I as pick up some coconut flour. I’m glad to know they’re husband-approved. I’ll let you know if they pass the picky-kid test!
Definitely making these this weekend! thanks!
This looks amazing! I’m totally making these this week.
These look absolutely amazing! I picked up some coconut flour this last week and can’t wait to try these out!
You’re killing me here with these awesome recipes! Can’t wait to try this one out, too.
Does coconut flour taste a lot of coconut? I was surprised that coconut milk did not taste like coconut. It’s not my favorite flavor, so I was reluctant to try a recipe with coconut milk, but I was pleasantly surprised.
It really doesn’t! It has a bit of a coconut smell to it, but once baked I really cannot taste coconut. My husband is not a fan of coconut flavor either, but he really liked these!
Good to know. Thanks!
These look beautiful, delicious and healthy… A perfect combo!
Great recipe! These look delicious. Sounds like you had a great day too. I got up early to cook and am doing the same thing tomorrow. I’ll have to try and find some coconut flour, I’ve never even seen it. It sounds delicious though.
It can be a bit difficult to find. I can only find it in health food stores.
Looks delicious!
Wow, these look just amazing! I am so going to give these a try – incredible!
Oooh my boyfriend would die over these!
Make them! Make them!
I will try it tomorrow, this dish equivalent to the”Nazalat”the Arab edition of pancake ,but instead of the fruit syrup we just add any kind of jam on the pancake surface.
I think this one more healthy , and its sounds delicious really. I just wonder does the coconut flour taste like coconut ?
thank you indeed .
It really doesn’t have a strong coconut flavor. It is very subtle. My husband doesn’t like the flavor of coconut and he liked these!
nom nom nom. Loving these gluten free lactose free breakfast items. Keep them coming. Take care, BAM
Oh Yea! I am making these. I love the substitutions.
Thanks for sharing this wonderful recipe. Your strawberry and coconut pancakes sound absolutely delicious and your photograghs are, as always, stunning. I was wondering whether coconut flour has a strong coconut flavour, as well being super absorbant?
I don’t think coconut flour has a strong coconut flavor. If you really concentrate you can taste a hint of it, but it isn’t strong. And yes, it is really absorbent. That is why you don’t have to use very much and a lot of liquid is used.
hihi I was answering at the same time with nearly the same answer :p lol
I just happen to see your question, so if you don’t mind me answering … 😉
Coconut flour doesn’t have a strong coconut flavor to it, especially combined with stronger flavors like chocolate for instance – you’ll won’t taste any coconut whatsoever. In more subtle recipe’s like plain pancakes you will taste a subtle hint of coconut 🙂
I find coconut flour to be extremely absorbent! So baking with coconut flour you need to have enough liquid in your recipe. … but uhm reading your comment again..you’re probably wondering if it’s absorbent to oil in a frying pan?! It’s not any more than other pancakes I think 🙂
HA! no problem!
I bake with coconut flour all the time, and it’s awesome flour! It takes some getting used to at first, but once you get the hang of baking with it it’s the best gluten free – low carb – healthy flour out there, I think 😉 Your recipe is very similar to the pancakes I usually eat on the weekend! 🙂 I love fluffy coconut flour pancakes!!
Also; once again… I love your photo’s!
Love, Leanne
Thanks Leanne! I am starting to really like working with it too! It definitely has different rules than all-purpose flour though! But it is fun to learn something new especially when it is healthier!
Good grief, are these beautiful pancakes! What is it about breakfast foods that just makes my heart swoon?! And a strawberry syrup sounds like the perfect pairing. I have yet to really use coconut flour in baking–I’m still freaked out by it but you are inspiring me to suck it up…
It is a little intimidating. It just soaks up all the liquid like crazy. But I am starting to figure it out the more I work with it. I’m starting to figure that it is about 1/4 cup coconut flour to 1 cup all-purpose flour when thinking about ratios. Seems strange to be such a huge difference!
Holy coconut flour, that is a crazy ratio! Okay, okay, I *have* to start using it.
Yum! These look and *I can imagine* taste fantastic! Can’t wait to try them…
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These sound absolutely delicious! Strawberry shortcake is my favorite desert, so rock on turning it into breakfast. 🙂
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This is breakfast to die for! So yummylicious!
Thanks for checking out our blog! These pancakes look absolutely de-lish!
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