Strawberry Buttermilk Pancakes With Honey Butter
Yes. Were they as good as pancakes, Um, is anything as good as pancakes, Waffles will never be pancakes. The following Sunday, with a pancake craving as big as my hair on a humid afternoon (scary), I made these strawberry beauties. Complete with a pile of homemade honey butter. Because I’m ridiculous. And had just ran 5 miles. I’ll take another dab of honey butter, thankyouverymuch.
For this recipe, you’ll use my go-to buttermilk pancake recipe. It’s the one I use time and time again when I crave a stack of classic, diner-style pancakes. This basic recipe because makes the fluffiest, softest, most tender buttermilk pancakes- that taste anything but basic. I love it so much that I published these pancakes, packed with juicy blueberries, in my first cookbook (page 35!). I’ve even made a funfetti version before!
Now for the strawberry version. I changed the recipe ever so slightly by adding a touch more vanilla and loads of sliced strawberries. I also added a little more flour because strawberries are so juicy. The vanilla extract and strawberries, along with the melted butter, give these pancakes that little something extra. So much so that you don’t even need toppings. Except for honey butter.
There is always a need for honey butter. I love it so much, I wrote a 2nd post all about it. Fun nerd fact. Remember when I taught you about baking powder vs baking soda, Well, we are using both in today’s pancakes! In this recipe, buttermilk is used partly for its unmistakable tangy flavor.
If we used only baking soda in the pancake batter, the soda could neutralize all of the buttermilk’s acid. And we’d lose that tanginess! So, by including baking powder as well, some of the buttermilk’s flavor is left behind, and there is still enough leavening to yield the fluffiest of fluffy pancakes. Pancake science. It’s a thing.
Spending 45 minutes shooting these pancakes before actually sitting down to eat them was ridiculously painful. I can see all the SBA recipes you make. Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence! 1. Melt the 6 Tablespoons of butter first.
Microwave or stovetop - either is fine. Set aside to slightly cool. You don't want it piping hot. 2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. 3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter.
Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries. 4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute.
Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes. 5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. 6. Serve pancakes immediately with honey butter and maple syrup. Though I love them even without the maple syrup! Make ahead tip: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. 1. If using frozen strawberries, thaw them, slice them, and pat them dry before adding to the batter.
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