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Fluffy Buttermilk Pancakes with Roasted Balsamic Strawberries | mylittlelarder.com

Fluffy Buttermilk Pancakes with Roasted Balsamic Strawberries

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author My Little Larder



  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 cup buttermilk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract

Roasted Strawberries

  • 1 punnet 250g/9oz strawberries, quartered
  • 1 Tbsp maple syrup
  • pinch sea salt
  • pinch freshly cracked black pepper
  • a few drops balsamic vinegar
  • 1 tsp butter plus extra for cooking pancakes


  1. Preheat oven to 180C (350F).

For the pancake batter

  1. In a medium bowl, whisk together the dry ingredients. In a separate bowl mix together the wet ingredients.
  2. Add the wet ingredients to the dry ingredients and mix to combine. There will be some lumps but don't worry, your pancakes will not be lumpy. Set aside.

For the strawberries

  1. Line a baking tray with baking (parchment) paper. Add the strawberries and coat with the maple syrup, sea salt, pepper and balsamic vinegar and toss to combine.
  2. Divide up the butter and scatter small knobs of butter over the strawberries.
  3. Place in the oven for 15 min or until soft and juicy, gently turning once halfway during cooking.
  4. Remove from oven and set aside until ready to serve.

For cooking the pancakes

  1. Warm a skillet, griddle pan or fry pan over medium heat. Add approximately 1 tsp butter (enough to grease the pan). Using a soup ladle, spoon in one ladle full of pancake mixture into the pan. Leave for approximately 5 minutes or until you start to see bubbles popping on the surface of the pancake. Turn over and cook for a further 2-3 minutes until golden brown. Depending on your pan size, you may be able to cook more than one pancake at a time.
  2. Repeat for remaining mixture. Makes approximately 6 pancakes.