- 1 pound strawberries (about 4 cups), hulled, halved, quartered if large
- 1/4 cup sugar
- Pinch of kosher salt
- 1 vanilla bean, split lengthwise
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 3/4 cups buttermilk
- 3/4 teaspoon vanilla extract
- 3 tablespoons melted unsalted butter, plus more for pan and serving
- 1/4 cup toasted sliced almonds (optional)
- Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes. Let cool slightly and discard pod.
- Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
- Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.