Bottomless Strawberry Pancake Stack

Name: Bottomless Strawberry Pancake Stack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 cup fresh strawberries, sliced; Maple syrup; Powdered sugar (optional); Fresh strawberries, additional for garnish

Highlighted under: Fast Flavor | Quick Tastes

I love waking up to a towering stack of pancakes, and when they’re filled with fresh strawberries, it’s pure bliss! Making these Bottomless Strawberry Pancake Stacks is not only a treat for the taste buds but also a fun way to start the day. I enjoy layering warm, fluffy pancakes with strawberries and drizzle them with maple syrup, creating a breakfast that feels indulgent yet refreshing. These pancakes invite everyone to dig in and enjoy, making them perfect for any gathering or just a cozy morning at home.

Created by

Mia

Last updated on 2026-02-08T18:09:27.526Z

When I first made these Bottomless Strawberry Pancake Stacks, I was surprised at how easily they came together. The key is to let the pancake batter rest for a few minutes before cooking, which gives the pancakes a light and fluffy texture. I like to sprinkle a few strawberries into the batter for added flavor, creating a delightful surprise in each bite.

During my testing, I discovered that stacking the pancakes while they’re still warm helps them hold their shape better. A light dusting of powdered sugar and a drizzle of homemade syrup add the perfect finishing touch. It’s a delightful way to enjoy strawberries all year round!

        Why You'll Love This Recipe
        Light and airy pancakes that melt in your mouth
Fresh strawberries bursting with flavor in every bite
Great for brunch parties and family gatherings
Easy to customize with your favorite toppings

      

Mastering Pancake Texture

Achieving the perfect pancake texture is all about balance. The combination of buttermilk and baking soda creates a light and fluffy pancake that rises beautifully. Make sure to measure your flour accurately—too much flour will lead to dense pancakes. I recommend spooning the flour into your measuring cup and leveling it off with a knife for accuracy.

Another essential tip is to avoid overmixing the batter. Gently stir the wet and dry ingredients until just combined; it's okay if there are a few lumps. This technique preserves the airy texture that makes these pancakes so delightful. Remember, the batter also needs to rest for 10 minutes—this allows the gluten to relax, resulting in tender pancakes.

Strawberry Preparation Tips

Using fresh, ripe strawberries is key to enhancing the flavors of your pancakes. When selecting strawberries, look for those that are firm, brightly colored, and fragrant. If they are a bit overripe, consider dicing them and gently mixing them with a teaspoon of sugar to draw out their natural juices before folding them into the batter.

You can also experiment with different berry varieties. Blueberries or raspberries can be excellent substitutes for strawberries, or you could even create a mixed berry pancake stack. Just remember to adjust the quantity slightly, as some berries are larger than strawberries, affecting the overall balance.

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 cup fresh strawberries, sliced

For Serving

Maple syrup
Powdered sugar (optional)
Fresh strawberries, additional for garnish

Instructions

Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the sliced strawberries. Let the batter rest for 10 minutes.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Stack and Serve

To serve, stack the pancakes high on a plate. Drizzle with maple syrup and dust powdered sugar on top if desired. Garnish with additional fresh strawberries. Enjoy your delicious Bottomless Strawberry Pancake Stack!

Pro Tips

For extra flavor, try adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. You can also substitute almond milk for the buttermilk for a dairy-free option.

Serving Suggestions

To elevate your Bottomless Strawberry Pancake Stack, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top. This adds a creamy element that pairs wonderfully with the sweet strawberries and maple syrup, making this dish feel even more indulgent on special occasions.

For an extra layer of flavor, you could infuse the whipped cream with vanilla extract or a hint of almond extract. Additionally, a sprinkle of chopped mint or a drizzle of chocolate sauce can introduce new flavors and contrast beautifully with the sweetness of the strawberries.

Make-Ahead and Storage

You can prepare the pancake batter the night before, which saves time in the morning. Just mix everything as instructed, but leave out the strawberries until you're ready to cook them. Store the batter in an airtight container in the fridge. When ready to cook, gently fold in the strawberries and proceed as usual.

If you have leftover pancakes, store them in an airtight container in the fridge for up to three days. Reheat them in a toaster or on a skillet over low heat until warmed through. For longer storage, you can freeze them; just place parchment paper between each pancake to prevent sticking, and store in a freezer bag for up to a month.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding to the batter.

→ Can I make the batter ahead of time?

It’s best to use the batter fresh, but you can prepare the dry ingredients ahead and mix in the wet ingredients just before cooking.

→ What can I substitute for buttermilk?

You can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

→ How do I store leftover pancakes?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.