Ingredients
6tbspunsalted butter,melted and slightly cooled, plus more butter for greasing
2¼cupsall purpose flour,spoon and leveled
⅓cupgranulated sugar
1¼tspbaking powder
½tspbaking soda
¼tspsalt
2large eggs
2cupsbuttermilk
2tsppure vanilla extract
1cupstrawberries,sliced, fresh or frozen
honey butter and maple syrup,for serving
Preparation
Melt the 6 Tablespoons of butter first. Set aside to slightly cool.
In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
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.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
Cook until the edges look dry and bubbles begin to form on the sides for about 1 minute. Flip and cook on the other side until cooked through for about 2 more minutes.
Coat griddle/skillet again with butter for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200 degrees F (93 degrees C) oven until all pancakes are cooked.
Serve pancakes immediately with honey butter and maple syrup.
