Instructions

01
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until fully combined.
Herb says
Adding fat and acid to the liquid phase prevents overmixing and helps create extra-tender pancakes.
03
Pour the wet ingredients into the dry. Gently stir just until combined, leaving a few small lumps.
04
Let the batter rest for 5 minutes while you heat your skillet.
Herb says
Resting lets the flour hydrate and the leaveners activate, which means fluffier stacks.
05
Heat a nonstick skillet or griddle over medium heat. Brush with 1/2 tablespoon of butter.
06
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and the edges look set, 2–3 minutes.
07
Flip and cook the other side another 1–2 minutes until golden. Adjust heat as needed to prevent burning.
08
Transfer cooked pancakes to a plate and cover loosely with foil. Repeat, greasing with more butter as needed, until all batter is used.
09
To assemble, layer pancakes with sliced strawberries between each layer, building short stacks for each plate. Top with more strawberries.
10
Finish each stack with a pat of butter and drizzle with maple syrup if desired.
Herb says
That last hit of butter melts into the crevices and turns your pancakes into a strawberry shortcake situation. Science meets joy.
11
Serve immediately while warm and fluffy.

HERB