Name: Buttermilk Pancakes with Roasted Strawberries | Epicurious
Cook time: 22 minutes
Total time: 22 minutes
Yield: Makes 12 (4-inch) pancakes
Ingredients: 1 pound strawberries (about 4 cups), hulled, halved, quartered if large; 1/4 cup sugar; Pinch of kosher salt; 1 vanilla bean, split lengthwise; 1 1/2 cups all-purpose flour; 3 tablespoons sugar; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 large eggs; 1 3/4 cups buttermilk; 3/4 teaspoon vanilla extract; 3 tablespoons melted unsalted butter, plus more for pan and serving; 1/4 cup toasted sliced almonds (optional)

A plate of pancakes stacked high and topped with saucy halved strawberries and almonds with a side of bacon plus a big...

Photo by Chelsea Kyle, food styling by Rhoda Boone

If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.

Cooks' Note

Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven. Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

Recipe notes

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