buttermilk pancakes with roasted strawberries

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.

serves 12 (4-inch) pancakes
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For buttermilk pancakes with roasted strawberries

  • ROASTED STRAWBERRIES:
  • 1 lb
    strawberries (about 4 cups) hulled, halved, quartered if large
  • 1/4 c
    sugar
  • pinch
    kosher salt
  • 1
    vanilla bean, split lengthwise
  • PANCAKES:
  • 1 1/2 c
    all purpose flour
  • 3 Tbsp
    sugar
  • 1 tsp
    kosher salt
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 2 lg
    eggs
  • 1 3/4 c
    buttermilk
  • 3/4 tsp
    vanilla extract
  • 3 Tbsp
    unsalted butter, melted (plus more for pan and serving)
  • 1/4 c
    toasted sliced almonds, optional
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How To Make buttermilk pancakes with roasted strawberries

  • 1
    Roast the strawberries: Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
  • 2
    Make the pancakes: Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
  • 3
    Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
  • 4
    Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
  • 5
    Cooks' Note Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven. Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

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