These Strawberry Pancakes With Strawberry Compote are a great morning treat. They are soft and tender and smothered in sweet delicious strawberries. They are the perfect way to start your day.
I don’t often have time during the week to make pancakes. I usually save my pancake making for the weekend. When I do make them, I try to double or even triple the recipe so that I have plenty left over that I can store in the freezer in zip lock bags between wax paper. They are perfect stored this way. Just pop them in the toaster when your ready to eat them.
These pancakes have great strawberry flavor with the addition of strawberries in the batter and the Strawberry Compote that is drizzled over the top. You know for sure what flavor you are eating.
Now making pancakes from scratch is not difficult. I know that your thinking that buying a box of pancake mix is easier but trust me with just a few ingredients you can make pancakes from scratch that taste great, so why not just give it a try.
How To Make Strawberry Pancakes With Strawberry Compote
To a large mixing bowl I added the all purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, lemon zest and salt and whisked together to combined.
To a separate medium mixing bowl whisk together the butter milk, eggs, avocado oil and pure vanilla extract until completely combined.
Pour the wet ingredients into the dry ingredients and mix together until just combined.
Rinse and drain the strawberries and remove the stems. Dice strawberries into small pieces and fold them into the batter. Then let the batter rest while you prepare the Strawberry Compote.
For The Strawberry Compote:
Rinse strawberries and remove the stems. Cut strawberries into small pieces and place all but 1/4 cup of diced strawberries in a small pot over medium heat. Add the vanilla extract, sugar. lemon zest and lemon juice and cook for 5 to 10 minutes or until strawberries start to break down and start to release their juices.
Remove two tablespoons of juice from the strawberries and place in a small bowl. Add 1 teaspoon of cornstarch to the juice and whisk to form a slurry. Pour the slurry back into the strawberries and mix to combine. Continue cooking for an additional 3 to 5 minutes or until they start to thicken slightly. Add remaining 1/4 cup of diced strawberries and stir to combine. Remove from heat and serve as a pancake topping. If there is any left over, it is also great served over vanilla ice cream.
Cooking The Pancakes
Place a frying pan on medium heat. Place a small amount of butter in the pan and allow it to melt. Scoop a 1/4 cup of batter out of the bowl and place it in the hot pan. Cook until small bubbles start to form, about 5 minutes. flip pancakes and continue cooking for 3 to 5 minutes or until done.
Strawberry Pancakes With Strawberry Compote
Ingredients:
For The Pancakes:
- 2 Cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 2 Teaspoons lemon zest ( or zest of 1 lemon )
- 2 Cups buttermilk
- 2 Eggs
- 1/2 Cup avocado oil
- 1 Teaspoon pure vanilla extract
- 1 1/2 Cup strawberries diced
Instructions:
- To a large mixing bowl add the all purpose flour, sugar, baking powder, baking soda, salt, cinnamon and lemon zest and whisk it together to combine.
- To a separate medium bowl add the buttermilk, eggs, avocado oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced strawberries and set to the side to rest for 10 minutes.
- Place a large frying pan on medium heat. Add a small amount of butter to the pan and allow it to melt. Scoop out about a 1/4 cup of batter and place it in the hot frying pan. Allow to cook until bubbles start to form, about 5 to 8 minutes. Flip pancake and allow to cook on the other side for an additional 5 to 8 minutes, or until done. Remove from heat and store in the oven on just warm while making the rest.
For The Strawberry Compote:
Ingredients:
- 1 Lb. fresh strawberries, rinsed tops removed and diced
- 2 Tablespoons granulated sugar
- 1 Tablespoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 Teaspoon cornstarch
Instructions:
- Add all but 1/4 cup of diced strawberries to a large pot over medium heat. Add the granulated sugar, vanilla extract, fresh squeezed lemon juice and lemon zest and stir to combine. Cook for 8 to 10 minutes or until berries start to release their juices.
- Remove 2 tablespoons of juice from the pot and place in a small bowl. Add the cornstarch and whisk to form a slurry. Pour slurry into pot and continue cooking for an additional 3 to 5 minutes or until slightly thickened. Add remaining 1/4 cup of diced strawberries and stir to combine.
- Remove from heat and serve as a topping for pancakes.
- Enjoy.