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closeup of these buttermilk pancakes for two

Sultry Strawberries ‘N’ Cream Buttermilk Pancakes for Two

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This is sure to become your go-to pancake recipe. You won't believe buttermilk pancakes this good are this easy. 
Course Breakfast
Cuisine American
Dish Type pancake
Seasonal Christmas, Easter, Father's Day, Mother's Day, Valentine's Day
Ingredient Buttermilk
Prep Time 10 mins
Cook Time 15 mins
Resting Time 10 mins
Total Time 25 mins
Servings 2 hearty servings
Author Bradford Kent


  • 1 vanilla bean split lengthwise
  • 1 cup whipping cream
  • 2 tbsp powdered sugar sifted
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3 tbsp granulated sugar
  • pinch cinnamon
  • 2 lg eggs
  • 3/4 cup nonfat milk
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup strawberries thinly sliced
  • maple syrup


  • Chill the bowl and whisk of an electric mixer.
  • Scrape the pulp from 1/2 the vanilla bean, reserving the rest for another time. Add it to the chilled bowl along with the whipping cream and powdered sugar. Whip until the cream forms soft peaks. Refrigerate until serving.
  • In a medium-size mixing bowl, combine flour, salt, baking powder, baking soda, sugar and cinnamon.
  • Whisk eggs in a large mixing bowl. Add in milk, buttermilk, vanilla and vegetable oil, mixing until thoroughly combine. Fold in the flour mixture and allow batter to rest for 10 minutes.
  • Heat a griddle or heavy skillet over medium heat until it is hot enough to make a few drops of water scatter before evaporating. Brush griddle with vegetable oil and ladle 1/4 c batter onto the skillet for each pancake.
  • Cook until they bubble on top, about 2 minutes. Flip and cook until golden.
  • For the sultry experience, feed pancakes to each other straight off the griddle, topping each (or each other) with strawberries, freshly whipped cream and a drizzle of maple syrup.