Description
Fluffy pink pancakes made with real strawberries and topped with a glossy homemade strawberry glaze. A fun, colorful breakfast perfect for weekends or special occasions.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup strawberry puree (from fresh or frozen strawberries)
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract
1 cup fresh strawberries (for garnish)
1/2 cup powdered sugar (for glaze)
1 tablespoon butter (for glaze)
Instructions
1. Blend strawberries until smooth to make a puree. Set aside 1/2 cup for the pancake batter and reserve the rest for the glaze.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk eggs, buttermilk, melted butter, vanilla, and strawberry puree until smooth.
4. Combine wet and dry ingredients, mixing until just combined. Do not overmix, a few lumps are fine.
5. Heat a non-stick skillet or griddle over medium heat. Lightly butter the surface.
6. Pour 1/4 cup of batter per pancake and cook until small bubbles form on top. Flip and cook 1–2 minutes more until golden and slightly pink.
7. To make the glaze, heat reserved strawberry puree with powdered sugar in a small saucepan. Simmer 2–3 minutes until thickened, then whisk in butter for shine.
8. Stack pancakes and drizzle with strawberry glaze. Top with sliced strawberries and serve warm.
Notes
Use beet juice or a few drops of natural red food coloring for a deeper pink color.
Substitute almond milk or coconut milk for dairy-free pancakes.
Add chocolate chips or shredded coconut between layers for texture.
Store pancakes without glaze in the fridge for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-Cooked
- Cuisine: American