Strawberry Vanilla Pancakes
Buttermilk pancakes with vanilla in the batter and diced strawberries dropped onto each one after it hits the griddle. Adding the fruit that way keeps the batter from turning pink and heavy.
- Prep15 min
- Cook20 min
- Total35 min
- Serves4
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Toss the sliced half of the strawberries with 1 tablespoon of the granulated sugar and set them aside to release syrup while you make the batter.
- Whisk the all-purpose flour, the remaining 2 tablespoons sugar, the baking powder, baking soda, and fine salt in a large bowl.
- Beat the buttermilk, large eggs, vanilla extract, and 4 tablespoons melted unsalted butter together, pour into the dry ingredients, and stir just until the flour disappears. Lumps are fine and stirring them out gives you tough pancakes.
- Let the batter rest 10 minutes, until it thickens and bubbles appear on the surface.
- Heat a griddle over medium and grease it lightly with the remaining 1 tablespoon butter. Pour 1/3-cup rounds of batter and immediately scatter a spoonful of the diced strawberries onto each.
- Cook 2 to 3 minutes, until the edges look dry and bubbles break and stay open on the surface, then flip and cook 1 1/2 to 2 minutes more, until golden.
- Serve in stacks topped with the macerated sliced strawberries and their syrup, and the maple syrup alongside.
Notes
- Keep finished pancakes on a rack in a 200 degree F (95 degrees C) oven; stacking them on a plate steams the bottoms soggy.
