Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

Why You’ll Love This Recipe

This recipe combines comfort and creativity in the most delicious way. The buttermilk pancakes are ultra-soft and tender, the chamomile cream adds a soothing floral note, and the gingered strawberries bring a zesty brightness that balances the dish. It’s perfect for special mornings, brunch parties, or simply treating yourself to something extraordinary.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Sugar
• Salt
• Buttermilk
• Eggs
• Unsalted butter (melted)
• Vanilla extract

For the chamomile cream:

• Heavy cream
• Dried chamomile flowers or chamomile tea bags
• Honey or sugar
• Vanilla extract

For the gingered strawberries:

• Fresh strawberries (hulled and sliced)
• Fresh ginger (grated)
• Sugar or honey
• Lemon juice

Directions

1. Make the chamomile cream: Heat the cream gently in a saucepan, then add the chamomile and steep for about 10 minutes. Strain, cool completely, then whip with honey and vanilla until soft peaks form. Chill until ready to use.
2. Prepare the strawberries: Combine sliced strawberries with grated ginger, sugar or honey, and lemon juice. Let them macerate at room temperature for 15–20 minutes until juicy.
3. Make the pancakes: In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
4. In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract.
5. Combine the wet and dry ingredients until just mixed; do not overmix.
6. Heat a lightly greased skillet over medium heat. Pour batter by the ¼ cup and cook until bubbles form, then flip and cook until golden on both sides.
7. Stack the pancakes, top with chamomile cream, spoon over gingered strawberries, and serve immediately.

Servings and timing

This recipe serves 4 and takes about 35 minutes total — 15 minutes for prep and 20 minutes for cooking.

Variations

• Use Greek yogurt instead of cream for a tangier chamomile topping.
• Replace strawberries with mixed berries or peaches for a seasonal twist.
• Add lemon zest to the pancake batter for extra brightness.
• Infuse the strawberries with mint or basil instead of ginger for a fresh herbal flavor.
• Add a spoonful of mascarpone or ricotta along with the cream for a richer finish.

Storage/Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven at 325°F (160°C) until warm. The chamomile cream should be stored in the fridge and used within 2 days. Gingered strawberries can be kept in the fridge for up to 3 days.

FAQs

Can I make the chamomile cream ahead of time?

Yes, you can make it up to a day in advance. Keep it chilled until ready to serve.

What kind of chamomile should I use?

You can use dried chamomile flowers or chamomile tea bags. Both work well for infusing the cream.

Can I use frozen strawberries?

Yes, but fresh strawberries are best for texture. If using frozen, thaw and drain them before mixing with ginger and sugar.

Is the ginger strong in the strawberries?

It’s noticeable but not overpowering. You can adjust the amount based on your preference.

Can I make this recipe dairy-free?

Yes, use plant-based milk and vegan butter for the pancakes, and coconut cream for the chamomile topping.

What can I use instead of buttermilk?

Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes as a substitute.

Can I skip the chamomile cream?

Absolutely. You can replace it with whipped cream, yogurt, or a dairy-free alternative.

How do I keep pancakes warm before serving?

Place them in a single layer on a baking sheet in a 200°F (90°C) oven until ready to serve.

Can I double the recipe?

Yes, simply double the ingredients to serve more people. Make sure your pan doesn’t get too crowded when cooking.

Is this recipe kid-friendly?

Yes, though you may want to reduce the ginger a bit for younger palates.

Conclusion

Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries bring together comfort, elegance, and fresh flavors in one stunning breakfast dish. Whether you’re impressing guests or enjoying a peaceful morning alone, this recipe delivers something special with every bite.

Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries

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Fluffy buttermilk pancakes topped with soothing chamomile-infused whipped cream and sweet, spicy gingered strawberries. A flavorful and elegant twist on a breakfast classic.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Oil or butter, for greasing skillet

 

• • Chamomile Cream:
  • 1 cup heavy cream
  • 2 chamomile tea bags or 2 tablespoons dried chamomile flowers
  • 1–2 tablespoons honey or sugar (to taste)
  • 1/2 teaspoon vanilla extract

 

• Gingered Strawberries:
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sugar or honey (to taste)
• 1 teaspoon lemon juice

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Instructions

1. In a small saucepan, gently heat the cream until warm (not boiling). Remove from heat, add chamomile, and let steep for 10 minutes. Strain, cool completely, then whip with honey and vanilla until soft peaks form. Chill until ready to use.
2. In a bowl, combine sliced strawberries, grated ginger, sugar or honey, and lemon juice. Let sit for 15–20 minutes to macerate.
3. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
4. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
5. Combine wet and dry ingredients, stirring until just combined (do not overmix).
6. Heat a lightly greased skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
7. Stack pancakes on a plate. Top with chamomile cream and spoon over gingered strawberries. Serve immediately.

Notes

• Use Greek yogurt instead of cream for a tangier topping.
• Swap strawberries with seasonal fruits like peaches or blueberries.
• Add lemon zest to the batter for brightness.
• Use coconut cream for a dairy-free version of the chamomile cream.
• Chill the bowl and whisk before whipping cream for best results.

Nutrition

• Serving Size: 2 pancakes with toppings
• Calories: 380
• Sugar: 16g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 85mg