Strawberry and Sprinkles Buttermilk Pancakes

I’m not really a pancake-maker. My last blog recipe for pancakes was January 2010.

But these were so good and easy that I won’t wait three more years to post another pancake recipe.

Strawberry and Sprinkles Buttermilk Pancakes

One of the reasons I’ve never been very into them is they do require some babysitting. Standing at the stove, watching, waiting, flipping; repeating. Baking French Toast in a pan, especially with an overnight-make-ahead option, is easier and more efficient. Throw it all in a pan and bake; no flipping or grease splattering on my forearms required.

But some spare buttermilk needed to be used and fluffy buttermilk pancakes came about.

Strawberry and Sprinkles Buttermilk Pancakes

Buttermilk is a workhorse when it comes to keeping baked goods soft, light, tender and fluffy. When buttermilk meets up with baking soda, carbon dioxide bubbles form, and the bubbles create lift and lightness, keeping Banana Bread light and Cinnamon Rolls soft and fluffy. It does the same for pancakes.

If you don’t keep buttermilk on hand, add 2 tablespoons white vinegar (or lemon juice) to 1 cup regular milk, let it stand for 10 minutes to curdle, stir, and you have cheater’s buttermilk. Or combine 3/4 cup milk with about 1/4 cup of yogurt and stir. Don’t use buttermilk shortcuts when you’re making a fancy cake or a fussy recipe, but for pancakes, cheat freely.

Strawberry and Sprinkles Buttermilk Pancakes

To make the pancakes, combine the dry ingredients in one bowl – flour, baking soda, baking powder, optional salt, and whisk to mix. Pour 1 cup buttermilk in a large measuring cup, add 1 egg, oil, vanilla, and whisk to combine. Pour the wet over the dry and stir to just moisten.

The batter will be lumpy but don’t overmix because this will develop the gluten, creating tough pancakes. The batter will also be quite thick, but if it’s too thick for your preference, add a small splash of buttermilk to thin it.

Warm a large skillet over medium-low to medium heat, spray with cooking spray, and add one-quarter cup batter. I comfortably fit 3 pancakes in my skillet at once. The recipe only makes 6 pancakes so the total babysitting time isn’t much.

Strawberry and Sprinkles Buttermilk Pancakes

After the batter is in the skillet, add a small handful of diced strawberries to each pancake. I used 1 cup frozen whole strawberries that I diced into smaller pieces. If using frozen fruit, don’t thaw it first; just add it frozen. It won’t bleed, run, or be as hard to work with. If you have fresh berries, great. I don’t cook much with fresh berries. They get consumed as-is and I cook and bake with frozen because frankly it’s cheaper.

If you want to use blueberries, raspberries, blackberries, a mixed berry blend, peaches, nectarines, mangoes, or another favorite fruit, feel free. Sprinkling in coconut flakes, chocolate chips, or other favorite add-in’s to the batter are fun twists. But I had sprinkles on the brain.

Strawberry and Sprinkles Buttermilk Pancakes

Allow the pancakes to cook for about 3 minutes on the first side. That old trick about looking for bubbles to appear as your clue that the pancakes are ready to be flipped didn’t work for me. I didn’t see many bubbles even when the underside had turned golden and was time to flip. Plus, with strawberry pieces covering a majority of the surface area, it’s tricky to really see if there were bubbles present. Maybe my kitchen is just too dark or I need glasses, which are entirely possible. But after 3 minutes, I’d check to see if the underside is golden and set and prepare to flip.

Right before flipping, sprinkle each pancake generously with sprinkles, at least 2 tablespoons each. Then, flip. Cook on the second side for about 3 minutes, or until done.

Strawberry and Sprinkles Buttermilk Pancakes

Flipping pancakes is a scary job.The only thing that’s worse is omelets. I use two spatulas (flippers) and do my best to scoop it up and then plop the raw side face down, without turning my nice round discs into raggedy-looking, oblong shapes that are folded into themselves. But in the end, the oddly shaped and perfectly shaped pancakes taste the same.

Before serving, I garnished with a few more strawberries for an extra pop of color and taste before dousing them in Vanilla Maple Butter. It’s an infusion of melted butter and warm syrup, spiked with vanilla, and it’s my favorite thing to top pancakes, French toast, and waffles with.  Strawberry Butter isn’t too shabby either.

Make a double batch as long as you’re at it, and refrigerate or freeze the extra. Reheating them on busy weekday mornings is a great timesaver. Not as perfect as fresh, but I’ve never met a kid or husband who would turn their nose up at homemade pancakes if their choice was leftover homemade or an Eggo.

Strawberry and Sprinkles Buttermilk Pancakes

They’re soft, tender, fluffy, and as light as a pancake that’s loaded with sprinkles and berries can be. The smell of strawberries being cooked is just scrumptious, and they add texture, flavor, and remind me of warmer weather and summer days.

Sprinkles go with everything and make everything taste better, even warm, buttery pancakes loaded to the max with strawberries and dripping in syrup.

Note to self. Make pancakes again sooner rather than later.

Strawberry and Sprinkles Buttermilk Pancakes

Strawberry and Sprinkles Buttermilk Pancakes - Fluffy pancakes with strawberries & sprinkles cooked right in! A fun twist on classic buttermilk pancakes that's a hit with kids & perfect for Valentine's Day!

Print Recipe

Strawberry and Sprinkles Buttermilk Pancakes

Buttermilk helps create soft, tender, and fluffy pancakes that are bursting with strawberries. Sprinkles go with everything and make even warm, buttery pancakes, dripping in syrup and loaded with berries, taste just that much better. A hit with kids and perfect for special occasions, Valentine's Day, or anytime you have extra strawberries.

Yield: 6 generous pancakes

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: about 10 minutes


1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup buttermilk + splash more, if necessary
1 large egg
2 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
about 1 cup roughly chopped strawberries (I use frozen and if using frozen, keep them frozen; substitute with fresh berries or alternate fruits) + additional for ganishing
about 1/3 cup sprinkles+, divided


  1. In a medium mixing bowl, add flour, sugar, baking powder, baking soda, optional salt, and whisk to combine; set bowl aside.
  2. In a large measuring cup, add 1 cup buttermilk, egg, oil, vanilla, and whisk to combine. Pour wet ingredients over dry, and mix until just moistened. Don't overmix! Lumpy batter is what you're looking for and it'll be quite thick. If it seems too thick for your liking, add an additional splash of buttermilk (1 to 3 tablespoons). I used 1 cup plus about 2 tablespoons.
  3. Spray a large, non-stick skillet with cooking spray, and heat over medium-low to medium heat. Once skillet it hot, using a one-quarter cup measure, scoop batter into skillet. I make 3 pancakes at once. Sprinkle on about a dozen strawberries pieces to each pancake. Cook first side for about 3 minutes, or until underneath is golden and set (the tip about bubbles appearing in the pancakes when it's time to flip wasn't my experience and with strawberries covering a large surface area, even harder to see any bubbles; don't wait for them to appear).
  4. Right before you're ready to flip the pancake over to cook the second side, sprinkle generously with sprinkles, at least 2 tablespoons per pancake. Flip carefully and cook second side until done and golden, about 3 minutes. Repeat process with remaining batter. Serve pancakes immediately with butter, jam, syrup, confectioners sugar, Strawberry ButterVanilla Maple Butter or your favorite pancake topping.
  5. Batch can be doubled or tripled and extra pancakes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the toaster, microwave, or over low heat in a skillet.
  6. Optional variations and substitutions - Use blueberries, blackberries, mixed berry blends, peaches, nectarines, mangoes; stir in 1/2 cup shredded coconut flakes or roughly chopped chocolate or chocolate chips to the batter.

Related Recipes

Hawaiian Bread and Maple Banana Baked French Toast – Soft Hawaiian bread is a perfect sponge to soak up the cinnamon, sugar, and maple flavors. Baked-in bananas turn chewier and sweeter in this fast and easy French toast

Vegan Gluten Free Pancakes – Made with banana, oats, flax, almond milk, coconut flour and coconut oil and incredibly tasty. Denser, chewier, and heartier than regular pancakes and very satisfying

Banana Yogurt Muffins and Little Banana Bread Loaf – One dozen easy little breakfast muffins and the batter makes enough for a small loaf. The yogurt keeps this so soft and moist

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter – A make-ahead recipe that’s robustly flavored with pumpkin, maple, cinnamon. Pumpkin knows no seasons and is always welcome and comforting

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Soft and light from the buttermilk with wonderful depth of flavor from the browned butter

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls with Cream Cheese Frosting – The softest, fluffiest, and best cinnamon rolls I’ve ever had, with a make-ahead option so you don’t have to get up at 5am to start them

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – Make your own English muffins in this foolproof, no-knead, easy yeast bread that’s great for beginners and first-time breadmakers. You’ll never go back to storebought English muffins after this

Baked Peach and Nectarine Donuts with White Chocolate Drizzle and Sprinkles – Easy, fun, and healthier than your average donut because of the fruit baked right in. Just ignore the sprinkles and white chocolate. Recipe can be made as muffins if you don’t have a donut pan

Do you like pancakes? Have a favorite recipe for using up buttermilk?

Please share your favorite recipes, links, tips and tricks for the perfect stack.


  1. Baked french toast really does make life easier but pancakes are a must, especially when sprinkles are involved!

  2. Isn’t buttermilk the best?! You just can’t have proper pancakes without it. These are so cute, I bet they’re delicious!

  3. HiAverie

    How did you cut frozen strawberries.

  4. What a super fun stack of pancakes ~ sprinkles make everything happiest!

  5. Sprinkles make everything better and added to fluffy pancakes for breakfast is sure to brighten my day. What a great way to start a day Averie. Thanks for sharing

  6. I’ve never been one for pancakes and can never have more than a few bites (too doughy/boring!) but this looks so much more exciting than plain pancake batter! Pinned this recipe to try on a Sunday morning. Hard for anything to taste boring with strawberries AND sprinkles…

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  9. we LOVE making, and these are just about the prettiest ones I’ve ever seen! I cannot wait to make these for the kids

  10. Great recipe! I’ll be adding sprinkles to pancakes in the future-love that idea! I have a questing: you said you spray your non-stick pan with cooking spray. I’ve had so many retailers tell me to never coat my non-stick pan with spray since it will ruin the non-stick surface. Have you found this to be the case?

    • No and I think that’s ridiculous information but I know they tell people that. They’re not the ones doing my dishes though :) I always spray my pans and have had my current pan for 5+ years and it shows no signs of wear and tear. To each her own, but no matter what, I ALWAYS spray cooking spray on everything and anything I am cooking or baking.

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  12. Omg. I caught this post in the corner of my computer screen and I had to do a double take. It looks so delicious and so fun! Must try this for a special occasion, or just any old weekend :). Great idea – thanks!

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  16. The strawberry and sprinkles pancakes are colorful, fun and looks delish! Was drooling over thsoe other recipes too! Yum! ttp://

  17. Pingback: Strawberry and Sprinkles Buttermilk Pancakes

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  22. These are so cute! I want to make it a tradition to make special “birthday pancakes” for our kids as they get older and this looks like the perfect recipe. Thanks for sharing :)

  23. These are so cute! I would normally skip over a pancake recipe because they’re so basic, but these pancakes are just so adorable I needed to read on! Strawberries are my favorite and sprinkles add the perfect touch.

  24. looks allmost like a rainbow, so colourfull, delightful, fluffy and just good enough to have it in the morning, deliciousssss :D

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  28. I just had to let you know I found your pineapple upside down cake and I tried it. It was so delicious and moist, my husband and grandparents said it was the best cake they ever had! Thanks for such a beautiful recipe. I don’t have much of a sweet tooth and I loved the cake, now I am dying to try all of your buttermilk recipes.

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  34. These are just the happiest pancakes ever! I know my girls would LOVE them!

  35. I just came across this post looking at your pumpkin french toast and laughed because I allllways put sprinkles in my pancakes! I love how pretty it makes them so I’m glad someone else appreciates it. :)

    Sydney Sun

  36. Ah these look amazing, lady! I’m including these in a Lifehack pancake round-up if that’s okay! :)

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  39. One of the best pancake recipes I’ve EVER tried! Fantastic! I skipped the sprinkles and just added mixed berries. Served with coconut syrup, a total winner. I’ll use this as my base recipe from now on, I think.

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  43. Came out great, I think this is now my go-to pancake recipe from now on :)

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