The Fastest Way to Say Happy Mother's Day Is With Roasted-Strawberry Pancakes

Mom gave you life. The least you can do is give her pancakes that aren't from a box.

Moms get to sleep in on Mother's Day, but when they're ready to rouse, you can't do any better than waking them with the buttery, toasty aroma of pancakes. That's why we developed these Sunday pancakes, which are light and airy, with a crisp golden-brown exterior and tender interior. These things are easy to make, require ingredients you probably have in your pantry, and take just 22 minutes—and that includes the gorgeous roasted-strawberry sauce. Follow these pointers to make Mom's pancakes perfect.

Buttermilk=Tender and Tangy Pancakes

There's a reason (or three) why so many pancake recipes include buttermilk: this lively liquid not only gives pancakes a nice tang, it also helps to activate the baking soda in the batter, resulting in fluffy pancakes with lots of height. Plus, acidic buttermilk helps keep pancakes moist and tender, because it breaks down the strands of gluten that form as the batter gets mixed together. Pancake batter works best right after mixing, so don't let it sit around after combining the dry and wet ingredients or you could end up with flat, flabby pancakes. Wondering what to do with extra buttermilk? We've got you, boo.

Regulate Your Temp

The key to perfectly cooked pancakes is learning the sweet spot on your stovetop dial. These pancakes get cooked over medium heat, which can mean something different to every cook. Just watch your cakes carefully and adjust the heat accordingly. Flip them when bubbles have formed (and popped) on the surface and the underside is golden brown (after about three minutes). It never hurts to cook a test pancake to see how your griddle or skillet is performing. Is your pancake still pale and pasty at the three-minute mark? Turn it up to get a little color. Dark brown or blackened? Turn it down to avoid a burnt exterior and undercooked interior.

Use Two Skillets to Work Double Time

Pancakes are best served hot, so we call for cooking them on a griddle or two large skillets so you can cook six pancakes at once (and only make two batches). Of course you can use one skillet—it will just take a little longer. If you cook them in multiple batches or are not quite ready to serve your pancakes, place them on a wire rack set on a rimmed baking sheet and keep warm in a 250°F oven. The cooling rack allows air to circulate around the pancakes so they don't get soggy on the bottom.

Photo by Chelsea Kyle, food styling by Rhoda Boone
Butter Makes It Better

We all know pancakes love butter, so we weren't shy when it came to incorporating it into this recipe. We mixed melted butter into the batter instead of oil; we also brush the cooking surface with butter before doling out the batter to get a golden brown and crispy cake. If your butter starts to get too dark between batches, just give your griddle or skillet a wipe with a paper towel and brush on a fresh coat. Finally, we brush each pancake with melted butter as it comes off the griddle. That way every cake gets some buttery love, not just the one at the top of the stack.

Skip the Syrup and Roast Your Fruit

Yo, there's nothing wrong with maple syrup. But why not mix things up every once in a while? Mix fresh strawberries with some sugar, a split and scraped vanilla bean, and a pinch of salt and roast them in the oven while you cook your pancakes. Roasting the strawberries caramelizes and intensifies their natural sweetness and releases their juices, which become a gorgeous, ruby-red sauce flecked with vanilla bean seeds. You can use this method with almost any juicy fruit you have on hand; cherries, peaches, plums, apricots, pineapple, mango, or blueberries would all be fantastic. Roasting fruit works wonderfully with peak produce, but it's also a sneaky way to improve the flavor of off-season or not-quite-ripe fruit, and a forgiving way to prepare fruit that's just past its prime. If you have leftovers, you can keep them in the fridge for up to five days. Serve over yogurt, ice cream, or make roasted-strawberry shortcakes!

Add Some Crunch

Toasted almonds are optional in this recipe, but we love finishing dishes with something that snaps. The nutty, toasty flavor of the almonds provides a nice contrast to the sweet, soft fruit. They also add a little visual texture, so go the extra mile and sprinkle your pancakes with a handful of nuts. Don't have almonds? Try toasted chopped pecans, hazelnuts, or walnuts instead.

Want more Mother's Day inspiration? Check out our gift guide of kitchen gifts your mom will actually use.