Strawberry Lovers Buttermilk Pancakes


Buttermilk Pancakes:

  • 1/2 cup diced fresh Foxy Strawberries
  • 1 2/3 cups all-purpose flour, sifted
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/3 cups buttermilk
  • 3 tbsp butter, melted
  • 2 tbsp vegetable oil
  • 2 or 3 (4-inch) heart-shaped pancake molds or cookie cutters, greased

Strawberry Syrup:

  • 1 cup sliced fresh Foxy Strawberries
  • 2 cups halved fresh Foxy Strawberries
  • 1/4 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 4 tsp apple cider vinegar
  • 4 tsp icing sugar


  1. Buttermilk Pancakes: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside.
  2. In medium bowl, whisk together eggs and buttermilk. Stir in melted butter. Pour buttermilk mixture over flour mixture. Whisk until just combined. (Do not overmix. A few lumps are OK.) Let batter rest for 10 to 15 minutes. Fold in diced strawberries.
  3. Heat large skillet or griddle over medium heat; brush with some of the oil. (Once skillet is hot, adjust heat if needed to medium-low.) Place 2 or 3 prepared heart-shaped pancake molds in skillet. Pour 1/4 cup batter into each mold. Cook for 3 to 4 minutes or until bubbles start to form and edges are set. Remove molds; flip and cook for 1 to 2 minutes or until golden on the bottom. Repeat with remaining batter, wiping molds and skillet clean and brushing with more oil as needed. (If desired, keep cooked pancakes warm in a 200°F oven.)
  4. Strawberry Syrup: Meanwhile, in large skillet set over medium heat, combine sliced strawberries, sugar, maple syrup and vinegar; bring to a boil. Reduce heat and cook, stirring occasionally, for 8 to 10 minutes or until sugar is melted and thickened enough to coat back of spoon. Let cool completely. In blender, purée until smooth.
  5. Serve pancakes with strawberry syrup and garnish with halved strawberries. Dust with icing sugar.


Strawberry syrup: Instead of puréeing syrup in a blender, mash and strain through fine-mesh sieve arranged over a bowl (discard solids).

Garnish pancakes with dollop of whipped cream, yogurt, crème fraîche or sour cream, if desired.