Fluffy and tender with an ever-so-subtle fruit flavor, our Strawberry Pancakes are the perfect morning departure from a classic. Whip these beauties up in no time at all and watch them be devoured.
Add the freeze dried strawberries to a high-power blender. Pulse until they are in powder form.
Add the flour, sugar, baking powder, baking soda, salt and freeze dried strawberries to a large bowl. Whisk to combine.
Pour buttermilk into a liquid measuring cup. Add the eggs to the buttermilk. Whisk to combine.
Pour the buttermilk and egg mixture into the flour mixture along with the melted butter and vanilla. Whisk until combined. A few lumps are okay. Let the mixture rest for five minutes.
Heat a large griddle or skillet to a medium heat. If desired, brush with a little melted butter. When the griddle is hot, pour 1/4 cup of the batter on to the griddle. Repeat with remaining batter. Work in batches. When the edges of the pancakes start to turn golden and bubbles reach the surface, use a spatula to flip. Cook another 1-2 minutes on the other side. Repeat with remaining batter.
Serve pancakes with sliced strawberries, whipped cream and syrup. Enjoy!