Strawberry Buttermilk Pancakes with Nutella Syrup

Sharing a favorite buttermilk pancake recipe today! My Strawberry Buttermilk Pancakes with Nutella Syrup make such a perfect breakfast for the family! Sweet and delicious!

Buttermilk Pancake Recipe

So excited for you to try my Strawberry Buttermilk Pancakes with a homemade Nutella Syrup! Here’s a fair warning, you will eat more than your fair share of these pancakes so be prepared now. They have the perfect hint of strawberry topped with a Nutella syrup so good that you want to drink it straight from a glass. Make your sweetheart and family my pancakes, they’ll be happy as can be and love you forever 🙂 Let’s take a look!

Try my Chocolate Chip Malted Buttermilk Pancakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Buttermilk Pancakes

1. Place flour, baking soda, salt, sugar, buttermilk, egg and vanilla into a large mixing bowl. Stir until combined. Finely chop fresh strawberries then take a fork and mash until nicely mashed. Add mashed strawberries to bowl and stir to combine. I added a drop of red food coloring to enhance the pink, but it is completely optional. Spoon a couple tablespoons of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate. Continue until all pancake batter is used. Keep pancakes warm.

Youll add some baking soda and sugar.

Buttermilk and an egg.

…..and a splash of vanilla.

Add the mashed strawberries straight to the bowl.

Give a nice mix. I added 1 drop of red food coloring to enhance the pink, however it is not necessary.

Spoon a couple tablespoons of batter into a hot non-stick skillet and cook until browned.

Ready for the Nutella Syrup?! Ok, start with a stick of butter and sugar right into a saucepan.

How To Make Homemade Nutella Buttermilk Syrup

1. To prepare syrup, place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Add buttermilk then cook until bubbly. Once bubbly, add baking soda and vanilla.

Your syrup will bubble and foam just like this.

Break out your Nutella and try to not eat the whole jar with a spoon before using in the syrup 🙂

Into the syrup it goes!

Oh yah! Wait until you try this.

Stack your pancakes and get ready to eat!

A little syrup please. Enjoy friends!

Tips For Making The Best Pancakes

1. Mix lightly and give batter a rest!  Mix pancakes minimally to avoid forming toughening gluten. There are a few ways to ensure that you mix pancake batter well without overmixing it. Have all your ingredients at room temperature. Mix cold buttermilk and eggs with melted butter and you get clumps of butter—not the end of the world, but not optimal for even distribution.
2. Mix the wet and the dry ingredients separately before combining.
3. Give the batter a rest before cooking. A rest of at least five minutes allows for the even hydration of the batter and also allows the gluten you created—which will develop even with careful, minimal mixing—to relax. The lumps will smooth out somewhat during this rest.
4. Test a small pancake in the hot skillet/griddle to make sure temperature is good.  No need to waste a full size pancake.
5. Cook until bubbles cover the surface; flip before they all break.

Strawberry Buttermilk Pancakes with Nutella Syrup

These Strawberry Buttermilk Pancakes with Nutella Syrup are the perfect way to start your day! Great for brunch and weekends too!

Course: Breakfast

Cuisine: American

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Calories: 329kcal

Author: Jenny

Cost: 8

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Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3 tablespoons granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 5 medium strawberries
• 1 drop red food coloring optional
• Nutella Syrup
• 1 stick/1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 2 heaping tablespoons Nutella

Instructions

• Place flour, baking soda, salt, sugar, buttermilk, egg and vanilla into a large mixing bowl. Stir until combined. Finely chop fresh strawberries then take a fork and mash until nicely mashed. Add mashed strawberries to bowl and stir to combine. I added a drop of red food coloring to enhance the pink, but it is completely optional. Spoon a couple tablespoons of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate. Continue until all pancake batter is used. Keep pancakes warm.
• To prepare syrup, place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Nutrition

Calories: 329kcal | Carbohydrates: 64g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 669mg | Potassium: 193mg | Fiber: 1g | Sugar: 40g | Vitamin A: 208IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 2mg

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