I promise this is it.
No more roasted strawberries.
No more brown butter.
I’m not roasting any more strawberries or browning any more butter until I roast more strawberries and brown more butter. Which could possibly be today, but… oh well.
It’s Friday. Time to drink wine, pretend it’s summer, buy shoes online, and fall asleep at 9 PM because you’re a not-so-secretly 79-year-old 29-year-old. Dream of that clear phone DJ Tanner had that you were never allowed to have. Plan breakfast for Saturday since breakfast is the highlight of your life. Little moments like that make the week feel bright.
Or plan for Sunday since it’s a super special day—perfect for moms, perfect for you, perfect for everyone.
Roasted Strawberry Brown Butter Pancakes
Serves 3–4
- 1 1/2 cups sliced strawberries
- 1/2 teaspoon olive oil
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, lightly beaten
- 1–1 1/4 cups milk (vanilla almond milk works well)
Preheat the oven to 375°F (190°C). Toss the sliced strawberries with the olive oil and a pinch of salt, then arrange them on a nonstick baking sheet. Roast for 20–25 minutes, until the berries are juicy and caramelized.
While the strawberries roast, brown the butter: melt the unsalted butter in a small saucepan over medium-low heat and whisk constantly until brown bits form and the butter smells nutty, about 5–6 minutes. Remove from heat and set aside, scraping up the flavorful brown bits.
In a large bowl, whisk together both flours, sugar, baking powder, cinnamon and salt. In a separate bowl, whisk 1 cup of milk with the beaten egg and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Fold in the brown butter (including the browned bits) and about one-quarter of the roasted strawberries. If the batter is too thick or has lumps, add the remaining milk a little at a time until you reach a pourable pancake batter consistency—the roasted strawberries will release extra moisture, so you may need a touch more milk depending on how juicy they are.
Heat a griddle or skillet over medium heat and lightly butter the surface. Using a 1/4-cup measure, pour the batter onto the griddle and cook until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
Serve the pancakes stacked and topped with the remaining roasted strawberries and maple syrup or your favorite pancake topping. These pancakes are rich, buttery, and bright with roasted strawberry flavor—delicious for breakfast, brunch, or even dinner.
Also perfect for dinner. I know this.