Strawberry Buttermilk Pancakes with Honey Butter

Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence!

6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
2 teaspoons pure vanilla extract
1 cup sliced strawberries (fresh or frozen)*
honey butter and maple syrup for serving

Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool. You don’t want it piping hot.
In a large bowl, preferably with a pour spout, 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 gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Very gently, fold in the strawberries.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)
Cover and store leftover pancakes in the refrigerator for up to 5 days.