Buttermilk Pancakes with Roasted Strawberries
Buttermilk Pancakes with Roasted Strawberries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
