Ingredients
2 cups fresh strawberries, hulled and sliced
1 tbsp + 2 tbsp granulated sugar (divided)
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, melted and cooled slightly (plus extra for the pan)
1 tsp pure vanilla extract
Instructions
1.Prep the strawberries:
Toss the sliced strawberries with 1 tablespoon of sugar in a bowl. Let them sit at room temperature while you prep the rest. They will release their juices and soften beautifully.
2.Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar.
3.Whisk the wet ingredients:
In a separate bowl or large measuring cup, vigorously whisk together the 2 cups of buttermilk, eggs, melted butter, and vanilla extract until completely smooth.
4.Combine:
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until the flour disappears. Stop mixing while it's still lumpy. Overmixing develops gluten, which makes pancakes tough instead of fluffy. Gently fold in the strawberries, leaving their released juices behind in the bowl (save those juices to drizzle on top later!).
5.Cook to golden brown:
Heat a large skillet or griddle over medium heat and brush with a thin layer of butter. Scoop 1/3 cup of batter per pancake. Cook until bubbles form on top and the edges look set and matte (about 3 minutes). Flip and cook the other side until golden brown (another 2 minutes).
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