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To make the pancakes, combine dry ingredients in a large bowl.
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Make a well in the center and add eggs, vanilla and buttermilk.
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Whisk until batter is smooth and slightly runny.
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Melt butter or heat oil in a large skillet on medium heat.
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When pan is hot, pour ⅓ cup of batter onto hot pan.
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Cook until bubbles began to appear on top, about 1 ½ minutes.
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Flip and cook until pancake is golden brown and set in the middle, about 2 minutes.
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Repeat with remaining batter.
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To make the strawberry syrup, combine water and sugar in a saucepan over medium high heat and stir until sugar is dissolved.
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Mix 2 cups of strawberries into saucepan and bring to a boil.
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Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes.
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Store in an airtight container in the fridge if making in advance. Can be made up to 4 days in advance.
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Right before serving, stir in 1 cup diced strawberries (optional) for added texture.
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Pancakes makes 4-5 servings.