Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

You know those mornings that beg for something special? The kind when the sun peeks through the curtains, and you want to savor the moment? That’s when I whip up my favorite breakfast treat: Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries. Fluffy, light, and topped with a luxurious chamomile cream, these pancakes bring a touch of elegance to the breakfast table. The sweet, gingered strawberries add a vibrant pop of color and flavor that dances on your taste buds, making each bite an experience to cherish.

One weekend, I had friends over for brunch, and I wanted to impress them. I decided to take my classic pancake recipe up a notch by infusing chamomile into cream and pairing it with strawberries warmed in a light honey-ginger syrup. As I flipped the pancakes in the skillet, the air filled with an irresistible aroma, and I couldn’t wait to share my creation. The combination of flavors was a hit, and my friends kept asking for seconds! That’s the magic behind Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries — it’s not just a dish but a delightful memory made over breakfast.

So, if you’re looking to make breakfast a little more special, or just want to treat yourself to something beautiful and delicious, let’s dive into this recipe. I promise you, once you taste these pancakes, they’ll become a beloved breakfast staple in your home.

Ingredients Overview for Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

The ingredients for Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries are thoughtfully chosen to complement each other, creating a harmonious flavor profile. The buttermilk gives the pancakes a rich, tangy flavor and a tender texture, while the chamomile cream introduces a unique floral note. Fresh strawberries and ginger provide a refreshing sweetness and warmth, making this dish a perfect springtime delight.

• 2 cups all-purpose flour: The base for your pancakes, providing structure and a fluffy texture.
• 2 teaspoons baking powder: This leavening agent is essential for fluffy pancakes, helping them rise beautifully.
• 1/2 teaspoon cinnamon: A warm spice that adds depth to the flavor of the pancakes.
• 1/2 teaspoon salt: Enhances the overall flavor and balances the sweetness.
• 1 1/2 cups buttermilk: Adds moisture and a slight tang, making the pancakes tender.
• 1/2 cup plain Greek yogurt: Rich and creamy, it contributes to the fluffiness and adds protein.
• 2 eggs: Help bind the ingredients together and add moisture.
• 2 tablespoons melted butter: Adds richness and flavor to the pancakes.
• 1 tablespoon vanilla: For a lovely aromatic quality that enhances the overall taste.
• zest from 1 lemon: Provides a fresh, citrusy brightness that complements the sweetness.
• 1 cup heavy cream: Used in the chamomile cream, adding richness and a velvety texture.
• 2 chamomile tea bags: Infused into the cream, imparting a delicate, soothing flavor.
• 1 tablespoon honey: A natural sweetener that enriches the chamomile cream.
• 1/4 cup honey: Used for the gingered strawberries, adding sweetness and flavor.
• 1 inch fresh ginger grated: Provides a warm, spicy kick that pairs beautifully with the strawberries.
• 2 cups fresh strawberries sliced: Juicy and sweet, they make the perfect topping for the pancakes.

Making Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

Making Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries is an enjoyable experience that fills your kitchen with delightful aromas. Follow these simple steps to create a breakfast that feels special without a lot of fuss.

1. To start, we’re going to make the chamomile cream. In a small saucepan, add 1/2 cup of heavy cream and bring it to a low boil. It should gently bubble. Let it simmer for about 1 minute, then remove it from the heat. Now, add 2 chamomile tea bags to the hot cream. Cover the saucepan and let the tea steep for 5 to 10 minutes. This will infuse the cream with a lovely chamomile flavor. After steeping, take out the tea bags and put the cream in the fridge to chill completely. Once it’s chilled, transfer the chamomile cream and the remaining 1/2 cup of heavy cream to a mixing bowl. Whip the cream until you see stiff peaks forming, then stir in 1 tablespoon of honey. Store this in the fridge until you’re ready to serve.
2. Next, let’s make the pancake batter. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir these dry ingredients together until well mixed.
3. In a separate small bowl, whisk together 1 1/2 cups of buttermilk, 1/2 cup of plain Greek yogurt, 2 eggs, 2 tablespoons of melted butter, 1 tablespoon of vanilla, and the zest from 1 lemon. Make sure everything is well combined and smooth.
4. Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix the batter until just combined. It’s okay if there are a few lumps; overmixing can lead to dense pancakes. Once mixed, cover the batter and let it rest for about 10 minutes. This allows the baking powder to activate, resulting in fluffier pancakes.
5. While the batter is resting, let’s prepare the gingered strawberries. In a small saucepan, combine 1/4 cup of honey and 1 inch of grated fresh ginger. Heat it on medium until it simmers, then let it cool for about 5 minutes. Meanwhile, slice 2 cups of fresh strawberries and place them in a bowl. Pour the honey-ginger mixture over the strawberries and toss gently to combine. Set aside to allow the flavors to meld.
6. Now it’s time to cook the pancakes. Heat a large skillet or griddle over medium heat. You can add butter to the pan or spray it with cooking spray to prevent sticking. For each pancake, pour about 1/4 cup of batter onto the center of the hot pan. Cook until you see bubbles forming on the surface. This should take about 2 to 3 minutes. Carefully flip the pancake with a spatula and cook the other side for another minute or until it turns golden brown.
7. Repeat this process with the remaining batter, adjusting the heat as necessary to avoid burning. As they cook, stack the pancakes on a plate to keep them warm.
8. Finally, serve your perfect pancakes topped with the chilled chamomile cream, a generous portion of gingered strawberries, and a drizzle of maple syrup if you desire. Enjoy every bite of this delightful breakfast treat!

Substitutions and Tips

To make the most of your cooking experience with Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries, here are some helpful tips and substitutions:

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave before serving.
• Freezing: These pancakes freeze beautifully! Layer them with parchment paper and store in a freezer bag for up to 2 months. Reheat directly from frozen.
• Pairing: This dish pairs wonderfully with a fresh fruit salad, bacon, or a light yogurt parfait to round out your breakfast.
• Making Ahead: You can prepare the chamomile cream and gingered strawberries a few hours ahead of time to save on prep in the morning.
• Flavor Boost: Try adding a pinch of nutmeg or a splash of orange juice to the batter for an extra flavor lift!

What Complements This Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

If you’re looking to create a full breakfast spread, consider serving Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries with a variety of sides to enhance the meal:

• Fresh Fruit Salad: A colorful medley of seasonal fruits can add freshness and contrasting textures to your plate.
• Yogurt Parfaits: Layer Greek yogurt with granola and berries for a nutritious and crunchy side.
• Scrambled Eggs: Add some protein to your breakfast by serving fluffy scrambled eggs alongside the pancakes.
• Maple Syrup: A drizzle of pure maple syrup over the pancakes enhances their sweetness and gives that classic pancake experience.
• Coffee or Tea: Pair your breakfast with a steaming cup of coffee or herbal tea to complete the experience.
• Occasions: These pancakes are perfect for special occasions like birthdays, anniversaries, or a cozy family brunch.

FAQ

Conclusion

In conclusion, Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries offers a delightful twist on the classic pancake. The combination of fluffy pancakes, soothing chamomile cream, and sweet, spiced strawberries creates an unforgettable breakfast experience. I encourage you to try this recipe, as it will surely impress your family and friends. Enjoy the joy of cooking and the pleasure of sharing these delicious pancakes together!

Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

Experience the ultimate breakfast indulgence with Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries. Fluffy pancakes topped with delicate chamomile cream and fresh, gingered strawberries create a perfect balance of flavors. Treat yourself to this delightful dish any day of the week!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1/2 cup plain Greek yogurt
• 2 eggs eggs
• 2 tablespoons melted butter
• 1 tablespoon vanilla
• zest from 1 lemon
• 1 cup heavy cream
• 2 chamomile tea bags
• 1 tablespoon honey
• 1/4 cup honey
• 1 inch fresh ginger grated
• 2 cups fresh strawberries sliced

Equipment

• Skillet
• Frying Pan
• Large Pot
• Whisk
• Saucepan
• Mixing Bowl
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. 1. To start, we’re going to make the chamomile cream. In a small saucepan, add 1/2 cup of heavy cream and bring it to a low boil. It should gently bubble. Let it simmer for about 1 minute, then remove it from the heat. Now, add 2 chamomile tea bags to the hot cream. Cover the saucepan and let the tea steep for 5 to 10 minutes. This will infuse the cream with a lovely chamomile flavor. After steeping, take out the tea bags and put the cream in the fridge to chill completely. Once it’s chilled, transfer the chamomile cream and the remaining 1/2 cup of heavy cream to a mixing bowl. Whip the cream until you see stiff peaks forming, then stir in 1 tablespoon of honey. Store this in the fridge until you’re ready to serve.
2. 2. Next, let’s make the pancake batter. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir these dry ingredients together until well mixed.
3. 3. In a separate small bowl, whisk together 1 1/2 cups of buttermilk, 1/2 cup of plain Greek yogurt, 2 eggs, 2 tablespoons of melted butter, 1 tablespoon of vanilla, and the zest from 1 lemon. Make sure everything is well combined and smooth.
4. 4. Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix the batter until just combined. It’s okay if there are a few lumps; overmixing can lead to dense pancakes. Once mixed, cover the batter and let it rest for about 10 minutes. This allows the baking powder to activate, resulting in fluffier pancakes.
5. 5. While the batter is resting, let’s prepare the gingered strawberries. In a small saucepan, combine 1/4 cup of honey and 1 inch of grated fresh ginger. Heat it on medium until it simmers, then let it cool for about 5 minutes. Meanwhile, slice 2 cups of fresh strawberries and place them in a bowl. Pour the honey-ginger mixture over the strawberries and toss gently to combine. Set aside to allow the flavors to meld.
6. 6. Now it’s time to cook the pancakes. Heat a large skillet or griddle over medium heat. You can add butter to the pan or spray it with cooking spray to prevent sticking. For each pancake, pour about 1/4 cup of batter onto the center of the hot pan. Cook until you see bubbles forming on the surface. This should take about 2 to 3 minutes. Carefully flip the pancake with a spatula and cook the other side for another minute or until it turns golden brown.
7. 7. Repeat this process with the remaining batter, adjusting the heat as necessary to avoid burning. As they cook, stack the pancakes on a plate to keep them warm.
8. 8. Finally, serve your perfect pancakes topped with the chilled chamomile cream, a generous portion of gingered strawberries, and a drizzle of maple syrup if you desire. Enjoy every bite of this delightful breakfast treat!

Notes

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave before serving.
• Freezing: These pancakes freeze beautifully! Layer them with parchment paper and store in a freezer bag for up to 2 months. Reheat directly from frozen.
• Pairing: This dish pairs wonderfully with a fresh fruit salad, bacon, or a light yogurt parfait to round out your breakfast.
• Making Ahead: You can prepare the chamomile cream and gingered strawberries a few hours ahead of time to save on prep in the morning.
• Flavor Boost: Try adding a pinch of nutmeg or a splash of orange juice to the batter for an extra flavor lift!

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.