Strawberry Sheet Pan Pancakes

• 6 Tbsp unsalted butter, melted • 2 1/4 cups buttermilk (or milk)

• 2 large eggs

• 1 tsp vanilla extract

• 3 cups all-purpose flour

• 1/4 cup granulated sugar

• 5 tsp baking powder

• 1/2 tsp salt

• 2 cups strawberries, hulled and sliced

• butter and maple syrup for serving (optional)

Preheat oven to 400F and butter a standard baking sheet (mine measures 18x13) In a mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Set aside. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix well, until there are no dry pockets of flour left. Lumps are fine. Gently fold in the sliced strawberries. Pour the batter onto the prepared baking sheet, making sure to get it as even as possible. Bake for about 20 minutes, until puffed up and starting to turn light golden on top. Note: be careful not to overbake because the pancakes are thin. Slice the pancakes into squares and serve warm, with butter and maple syrup, if desired.