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!

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.


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.
Only Eats

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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.

145 comments on “Strawberry and Sprinkles Buttermilk Pancakes”

  1. I LOVE pancakes, but I feel ya on the babysitting, so they are usually made on the weekends:) I hardly ever buy buttermilk now that I know the vinegar trick.

    My favorite pancakes would have to be almond meal+banana+egg whites and topped with greek yogurt and maple syrup. They are definitely more dense than buttermilk pancakes, but still oh so good!

  2. Helloooo, gorgeouses! I love pancakes. I must confess I am into the denser, thinner type, but that is if they are plain. This looks marvelous with the berries!
    Since I don’t use buttermilk much my way to not waste is to keep a container of the powdered type in the fridge since it lasts forever-and in Baker’s Illustrated they say it is an sub for fresh!

    • And if you’re just looking to add a little oomph to pancakes or a quickbread recipe, a dollop of yogurt (even sour cream) is similar enough. It’s a cultured/soured milk so it’s going to give the gas bubbles and create the puffiness, by and large. But yeah, the tubs of dry powder last forever!

  3. I a huge fan of pancakes, especially crepes (which are my husbands territory of cooking). These are so pretty and playful, too bad strawberries aren’t in season here yet…

  4. Buttermilk pancakes are the only kind I know. :) They look so fluffy, soft, and will darn near melt in your mouth. I love that you added strawberries (and sprinkles!). I usually have blueberries or bananas in my buttermilk pancakes but the strawberries are SUCH a fun addition – remind me of spring or summertime, which I am desperately yearning for! I don’t make pancakes much here, but when I go home my dad is usually in charge of them. Now you have me craving a huge plate of them Averie! I’m so glad you linked to your baked peach nectarine/sprinkle donuts because I was thinking of them the whole time reading this post – so bright and cheery just like these pancakes. I love the colorful fonts you’re adding these days too!

    • They were going to be blueberry pancakes and I was going to use the strawberries for something else til I realized, whoa, out of blueberries. I had like 1/4 c left (frozen). Don’t even know why I save bags like that and confuse myself. I digress. Thanks for the compliments on these and the donuts were almost an afterthought but they have fruit + sprinkles + comforting carbs. Much like the pancakes! The fonts…well, I know you use color and I am trying to write less and what I do write, accentuate the main points. When I was a new blogger, I used to use Bold on everything. Now I never do it b/c people wrote to me complaining! But a little color won’t hurt :)

  5. They’re so pretty! I love how colorful these are, sure to perk up any morning! :)

  6. Sprinkles make everything taste better, don’t they? My daughter’s birthday is coming up next month, so I love the idea of making her these buttermilk pancakes with sprinkles. I’m sure she’ll love it!

  7. Sprinkles go with everything and make everything taste better <—- SO true. And they make everything LOOK fun and festive. I am a sucker for a big stack of pancakes, but can't remember the last time I made them. Thanks for the reminder. :)

  8. I used to hate pancakes. Then I realized it was because I would pour maple syrup all over them. I’m so picky about when I have my sweets- for breakfast I prefer just a spread of butter and fruit. I’m eating frozen strawberries in my oatmeal as I type this :D

  9. I never really thought about it before, but buttermilk truly is a workhorse – my refrigerator feels empty (and out of sorts!) without a bottle of the magic elixir. Don’t tell anyone, but I have never made pancakes from scratch! (My problem with pancakes is the fact that I end up eating too many.) I have a feeling that I’d be in big trouble with these beauties! :D They’re like edible versions of springtime!

    • You’ve never made them from scratch??!! Ok you amaze me sometimes with these little factoids. You can make yeast breads and layered cakes and all sorts of super fussy things but no pancakes…well, I can’t blame you, actually. Although I like pancakes, I will always love cookies, brownies, bars, etc more and tend to spend my time making those things!

  10. Pancakes are a weekend morning staple in my house, my kids love them. I make “special pancakes” using sour cream instead of milk or buttermilk, they’re favorites around here. I also make Swedish pancakes from time to time, so simple and easy. (Sprinkles are often added to pancakes around my house as well.)

    • Swedish pancakes…not sure I know what those are. And I bet the sour cream acts like buttermilk – cultured milks like yogurt or sour cream or buttermilk can do no wrong with things like cakes and muffins and pancakes!

      • I guess the closest comparison to a Swedish pancake would be crepes. Swedish pancakes are just a combination of milk, eggs, and flour with a pinch of salt, they are really thin. My kids then put jam in them and roll them up with some whip cream on top.

      • Ahh, my guess was crepes but then I was thinking Dutch Baby (but some call that a German Pancake) so decided that wasn’t it. A Swedish rollup sounds great to me!

  11. Pancakes are a top 3 fav food for me– I can’t believe anyone wouldn’t make them every chance they get! I love the babysitting, it’s the equivalent of cracking up the oven and smelling a cake or cookies for me. The addition of sprinkles is so cute! Makes it seem like an extra-special breakfast

  12. I’m not a huge pancake fan but I love strawberries and of course sprinkles so I can totally get behind these pancakes :)

  13. I don’t make pancakes very often unless it is just for me and/or my hubby. I don’t usually have the patience to make them in volume! Buttermilk is a must though, and my favorites are banana-blueberry (with maple syrup) or banana-chocolate chip with a smear of PB! I like the looks of the strawberries and sprinkles though–they are much more colorful and prettier than mine. I thought of Skylar when I saw these–I bet she loved both the appearance and taste!

    • Oh she did love these! And I was going to do blueberry-banana but along with the 2 million other blogger recipes for that combo, I figured, well, I better get a little more creative for a blog post. But if I wasn’t blogging about it, that combo is always a win!

  14. These are so fun, Averie!!! You come up with the CUTEST recipes!

  15. How fun! They’re like funfetti pancakes! If that doesn’t start your day off brighter, nothing will!

  16. Oh my goodness, what could be better?! I’m nuts for strawberries and sprinkles but have never thought to start my day with them both!

  17. Averie, these are the happiest looking pancakes I have ever seen! These would put anyone in a good mood in the morning! :)

  18. What fun pancakes! I think I’ll make these for my friends birthday brunch next week.

  19. I want those strawberries so bad! Spring makes me want fruit fruit and more fruit.

  20. These look like such a happy breakfast, Averie!

  21. These look so yummy and the sprinkles make them so fun!


  22. We have a little tradition in our family: Sunday mornings are for pancakes and waffles. Our all time fave is fluffy buttermilk pancakes! I love your addition of sprinkles and strawberries! So Spring-y and colorful! Pinning!

  23. I never made pancakes until I got an electric griddle. It’s so easy because you can make 12 pancakes at once, no babysitting. These look so fun, perfect birthday breakfast!

  24. I’m a leeetle surprised to hear that you’re not a pancake person – maybe peanut butter pancakes? :) Seriously, these are winning, and if you’re going to do pancakes, this is the way to go… I love how colorful and flavorful they look, and I think that buttermilk is a MUST when it comes to pancakes. Lovely post and recipe!!

  25. Averie, these look so tasty! I could dive right into that stack of pancakes. I think I would serve with a dollop of whipped cream :)

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