Strawberry Buttermilk Pancakes: These buttermilk pancakes are thick, fluffy, moist, cake-like pancakes. They work well with fresh strawberries in the batter, on top only or both. Dulce de Leche is another flavor component in this assemblage that provides a smooth, caramel punch of sweet and it compliments the Greek yogurt well.
Strawberry Buttermilk Pancakes
Greek yogurt is a tasty, versatile ingredient that can be used almost like sour cream in savory dishes, yet has a tartness that lends itself well for sweet flavor combinations. I used it recently as a snack with nuts, oatmeal, dried fruit and maple syrup, then the other night, I dolloped onto a lentil soup, so as I made pancakes this morning, I thought, why wouldn’t it work as an alternative topping to the standard whipped cream? Here’s to having traditional buttermilk pancakes in a fresh, new way!
Strawberries can be on top or mixed into the buttermilk pancake batter, here, they are mixed in and on top.
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Here are the ingredients in this recipe:
Flour: Hodgson Mill Organic Flour, Non-GMO Verified
Baking Powder: Rumford Aluminum-Free Baking Powder
Morton Kosher Salt
Kate’s Creamery Real Buttermilk
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Nutrition Information:Yield: 12
Serving Size: 1
Amount Per Serving:Calories: 592 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 21mg Sodium: 285mg Carbohydrates: 111g Net Carbohydrates: 0g Fiber: 4g Sugar: 13g Sugar Alcohols: 0g Protein: 18g
Fresh chopped strawberries ready to top pancakes
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Alternatives and Ideas:
-Try using whole wheat flour in place of the regular flour and brown sugar instead of the granulated sugar.
-Try whipped cream instead of Greek yogurt, or perhaps make this as a dessert instead of breakfast and serve it with some ice cream.
-Real maple syrup or Nutella make yummy syrup and spread options.
-Instead of strawberries, blueberries or another seasonal fruit.
This combination utilized the recipe “Buttermilk Pancakes,” p.137 of the Better Homes and Gardens New Cook Book.
You can buy Dulce de Leche, but sometimes it can be difficult to find in the store. While this way is easy, it does take 3 + hours to make it, plus time for it to cool, so it is best to prepare it ahead of time. You can make a few cans of it at a time, and it will keep for months in the refrigerator and you can use it for so many things, for example, with coffee, a spread, in a cake or on top of ice cream, just to name a few.
Don’t forget to try some Dulce de Leche in your coffee, it’s delicious!
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