Breakfast Foods

Strawberry Lemon Pancakes

Let’s talk breakfast…

It’s the most important meal of the day. It is… I’ve heard… It’s on billboards and stuff.


A good breakfast kick starts your morning so you don’t accidentally put the smack down on your boss and land yourself on the unemployment line. Or jail… We don’t want that. Bail money is sometimes hard to come by.

Breakfast provides the energy needed to put up with the hardships of being a grownup, knowing in your brains playing video games and Barbie dolls don’t pay the bills, but wishing in your heart of hearts it did.

Breakfast gives you the power to think and act right; at least until about 11 am or so when you wish you had a Snickers bar. Don’t… Don’t have a Snickers bar. Not that Snickers bars aren’t great… They are, they sooo are – but you need a healthier snack. Go for peanut butter and bananas – ‘Cause you’ll need your brain powers until 5pm.




OK – sometimes I don’t mean the healthy snack deal… Sometimes I say you should have a healthy snack, but I really mean you should hit a Snickers bar. Sometimes… Not all the time. But don’t feel bad if you want to be all healthy-fied. And don’t hate me for suggesting you eat a bar of nutty sugar coated in chocolate.

I’m going to keep this short and sweet, sweet being the operative word. Lemon strawberry pancakes. They’re amazing. Do you like lemon zest?  Zesting lemons transports me to a world only found in dreams. In my Technicolor doused dreams… You need in on that world.


There’s buttermilk up in this piece. Buttermilk makes everything right in the universe; the stars align and errthing.

Do you like strawberries? Me too… I softened strawberries ever so, so slightly in sugar to bring out their flavor. Don’t soften them too much, because they turn mushy on your pancakes. No one likes mushy pancakes. I don’t like mushy pancakes… I also don’t like to be blamed because you made mushy pancakes. That’s going to make me wicked sad. The strawberries have to retain their shape and offer resistance when you pierce them with a fork. 3-5 minutes will do. No more… Do not click play on your DVR remote and start watching Dancing with the Stars, and don’t start going through your Netflix queue. 3-5 minutes, ok?

These pancakes will be the most flavorful you’ve had in a while. They are mega tart from the lemon, and sweet from the strawberries that spent 5 minutes swimming in sugar. Gosh, I wish I were swimming in sugar…


Drip those pancakes in maple syrup, topped with strawberries and a pat of butter…

Hot damn…


Get in on this breakfast world, and start your mornings off right.





: Strawberry Lemon Pancakes

Adapted from: The Pioneer Woman

  • 1 heaping cup of strawberries, quartered
  • ¼ cup of sugar
  • 1-1/2 cup All Purpose flour
  • ¼ tsp. salt
  • 1 Tbsp. baking powder
  • 3 Tbsp. sugar
  • 1- cup buttermilk
  • ½ cup whole milk
  • 1 large lemon, juiced
  • Zest of 1 lemon
  • 1 large Egg
  • 2 teaspoons vanilla extract
  • 2 Tbsp. butter, melted
  • Butter for skillet or electric griddle
  • Maple syrup
  1. Heat a heavy skillet over medium low heat. Alternatively, you can use an electric griddle.
  2. In a small saucepan, combine the strawberries and sugar. Cook over medium heat for 3-5 minutes, until the sugar melts and the strawberries have softened just slightly. The strawberries should offer resistance when pierced with a fork. Remove from heat and set aside to cool.
  3. In a medium bowl, mix flour, salt, baking powder, and sugar. Set this aside.
  4. In a separate bowl, mix the buttermilk, whole milk lemon juice, and lemon zest. Allow this mixture to sit for five minutes, and then add egg, vanilla, and melted butter. Mix well to combine all ingredients.
  5. Pour the buttermilk mixture into dry ingredients. Stir very gently to combine. You can add some strawberry syrup or buttermilk 1 teaspoon at a time if mixture looks very thick. Stir in the strawberries. If needed, add a bit more buttermilk or strawberry syrup to loosen the batter.
  6. Melt some butter in heated skillet or electric griddle. Drop pancake batter by 1/4 cup measures and fry pancakes on both sides until golden.
  7. Serve with sliced strawberries, maple syrup and a pat of softened butter.
  8. Makes about 14 medium sized pancakes.

Preparation time: 20 minute(s)

Number of servings (yield): 12


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