White Chocolate Chip Pancakes with Balsamic Roasted Strawberries
Fluffy pancakes stuffed with white chocolate chips and topped with decadent balsamic roasted strawberries. These make for a luxurious breakfast to start off the weekend!
Servings 12 pancakes
Ingredients
For the Balsamic Roasted Strawberries
- 2 cups strawberries halved
- 2 tbsp granulated sugar
- 3 tbsp balsamic vinegar
- 1 tsp vanilla
For the Pancakes
- 2 cups flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cup buttermilk* (see notes)
- 2 large eggs
- 1/4 cup butter melted
- 1/2 cup white chocolate chips
Instructions
For the Balsamic Roasted Strawberries
- Preheat oven to 400°F.
- In a small to medium sized oven-proof casserole dish stir together all ingredients for Balsamic Roasted Strawberries.
- Roast in oven uncovered for 25 minutes, stirring halfway through.
- Remove from oven and let cool for 5 minutes before using.
For the Pancakes
- While balsamic roasted strawberries are cooking start on the pancakes. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- In a smaller bowl mix together the buttermilk, eggs and melted butter.
- Stir wet ingredients into dry ingredient mixture, whisking until smooth.
- Heat a griddle or skillet over medium heat. Add a bit of butter or cooking spray to the griddle and then spoon batter into pan. Cook until bubbles form on top, flip and then cook for 1-2 minutes more.
- Top pancakes with balsamic roasted strawberries, and syrup as well if desired.
Notes
*If you do not have buttermilk you can add 1.5 tbsp lemon juice into a measuring cup and then fill with milk until combined they are 1 1/2 cups. Let sit for 5 minutes before mixing into the batter.