In a small bowl, toss the sliced strawberries with 1 tablespoon of sugar and the lemon juice. Set them aside while you make the pancakes. By the time you’re done, they will have released their juices to form a thin, sweet syrup.
Step 2
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla, and lemon zest.
Pour the wet ingredients into the dry. Whisk gently until just combined. It is perfectly okay (and actually better) if there are still some small lumps. Let the batter rest for 5 minutes. This allows the buttermilk to activate the baking soda for maximum fluff.
Step 3
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with a tiny bit of butter or oil.
Pour about 1/4 cup of batter for each pancake.
Wait until bubbles form on the surface and the edges look set and dry (about 2–3 minutes). Flip once.
Cook the other side for 1–2 minutes until golden brown.
Step 4
Stack the pancakes high. Top with a generous spoonful of the strawberries and their syrup.
Notes
If you mix the batter until it's perfectly smooth, the pancakes will be tough and flat. Stop as soon as the flour streaks disappear.
To see if your pan is ready, flick a drop of water onto it. If the water "dances" and sizzles away immediately, it’s ready.
Fresh berries work best for macerating, but if using frozen, thaw them completely and drain the excess water before adding the sugar and lemon.
This dish is special because...
What makes this recipe special is the "Macerated Topping" combined with a Buttermilk-Zest Batter. Instead of just throwing raw strawberries on top, we let them sit in a bit of sugar and lemon juice to create a natural, glossy syrup that soaks into the pancakes.
To complement the fruit, we add a hint of lemon zest to the batter. The acidity of the lemon and buttermilk makes the pancakes incredibly fluffy while brightening the entire dish, making it taste like "strawberry shortcake" for breakfast.
