Strawberry Pancakes With Mamma Callie's Syrup

Total Time:
40 min
10 min
30 min

12 pancakes

  • For the Syrup:
  • 1 cup packed light brown sugar
  • Small pinch of salt
  • For the Pancakes:
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups well-shaken buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • Vegetable oil, for greasing
  • 1 cup sliced strawberries

Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.

Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!

Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.

Arrange the pancakes on individual plates and serve with the syrup.

Photograph by Jacob Snavely

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4.8 17
You should modify the recipe to say that if you over mix it, the pancakes will become very flat. They weren't tough and chewy, but they didn't break apart with a fork. I probably would have been a little more careful if I had read that. Mine was very lumpy so I had to stir the lumps out and it 'broke' the batter, making it go from very thick and fluffy to watery and messy. Definitely not the fluffy pancakes I was hoping for. I am going to try again with real buttermilk, as I made my own with lemon juice. I also think sifting the dry ingredients slowly into the wet might help. item not reviewed by moderator and published
I made this with my 5yr old daughter, easy to make and delicious! Just perfect, light, fluffy. item not reviewed by moderator and published
DELICIOUS! My son asked me to make Strawberry pancakes, found this recipe and will be using it from now on. Absolutely Divine! All my son could say is MMMMMmmmmmmmmm. Thank you for a fabulous recipe. item not reviewed by moderator and published
I made these with only one substitution (half and half and milk and they came out great! Everyone loved these and the syrup was outstanding! item not reviewed by moderator and published
Unbelievable pancakes. I just added blackberries and blueberries along with the strawberry's. Perfect recipe, the buttermilk really makes them thick and creamy. It's a must make! item not reviewed by moderator and published
Came looking for a good buttermilk pancake recipe that i could make from scratch...found two...and chose this one. The one word I'd use to describe it "SUPERCALIFRAGILISTICEXPIALIDOCIOUS" And for those of you who don't know what that word means buy this disney classic film "Mary Poppins" to learn, and reconnect with your inner precociousness and love of Disney. Shame on you if you don't ;- I'll definitely be using this recipe again when the mood for pancakes strikes me. item not reviewed by moderator and published
Love mamma callie's homemade syrup! I can't stand store bought syrup anymore. When they did the pancake challenge in our house she won hands down! Now every sunday i make homemade pancakes for my girls. Thank you for inspiring me! item not reviewed by moderator and published
I really like this recipe, the pancakes are more like a crepe consistency probably because I didn't find the buttermilk so I substituted it with whole milk and blueberries instead of strawberries. The syrup was great and I added chopped granny apples and cinnamon to it. We really love it. YUM This one is a keeper! item not reviewed by moderator and published
These were great, the pancakes came out so fluffy and moist. I will make again but next time I will use blueberries. I also added a table spoon or two of extra sugar. I couldnt get the syrup right. I tried it twice but each time the syrup ended up crystalizing.. item not reviewed by moderator and published
This was soo hu7bby loved this as well, and he's not a big pancake man...very sweet! item not reviewed by moderator and published
I tried this recipe again (I had so many strawberries to use up). I used real buttermilk this time and was very careful not to overmix it. Someone told me lumpy batter makes the best pancakes, so I didn't let it bother me. They turned out great! The only problem I had was putting the strawberries on top and then flipping them, totally ruins the strawberries! Even on my no stick griddle. So after the first batch I ended up putting the sliced strawberries into the batter and it worked out much much better (except that I should have diced the strawberries instead, as the slices were a bit too big and made the pancakes form in weird shapes). There will definitely be many next times! item not reviewed by moderator and published
You may have stirred the mixture, which will cause crystallization. Anytime you make a sugar syrup, never ever disturb the mixture. Just let it sit there and cook. At the most, you can very gently swirl the pan, itself. item not reviewed by moderator and published

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