Why You’ll Love This Recipe

Strawberry Shortcake Pancakes are a delicious twist on the classic dessert, making them perfect for breakfast or brunch. Light, fluffy pancakes are topped with fresh, sweetened strawberries and a dollop of whipped cream, creating a combination that’s both indulgent and refreshing. This recipe brings together the best of pancakes and shortcake in one mouthwatering dish. Whether you’re treating yourself or hosting a brunch, these pancakes are guaranteed to impress with their sweet, fruity, and creamy layers.

Strawberry Shortcake Pancakes Recipe

Ingredients

For the pancakes:

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp melted butter
1 tsp vanilla extract

For the strawberry topping:

2 cups fresh strawberries, hulled and sliced
2 tbsp sugar (optional, for sweetness)
1 tsp lemon juice (optional, for brightness)

For the whipped cream:

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with the sugar and lemon juice (if using). Let them sit for at least 10-15 minutes to release their juices and become syrupy.
Make the Pancakes: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix; it’s okay if the batter is a little lumpy.
Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface. Flip and cook for another 1-2 minutes, or until golden brown on both sides. Remove from the skillet and keep warm.
Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overwhip.
Assemble the Pancakes: Stack the pancakes on individual plates. Spoon the macerated strawberries over the pancakes, then top with a generous dollop of whipped cream.
Serve: Serve immediately and enjoy the layers of fluffy pancakes, sweet strawberries, and creamy whipped topping!

Servings and Timing

This recipe makes 4 servings.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Mixed Berry Shortcake Pancakes: Add other berries such as raspberries, blueberries, or blackberries to the topping for a mixed berry version.
Chocolate Chip Pancakes: Fold in mini chocolate chips into the pancake batter for a chocolatey twist on these shortcake pancakes.
Vegan Shortcake Pancakes: Use almond milk and a dairy-free butter substitute in the pancakes, and make coconut whipped cream instead of dairy-based whipped cream.
Lemon Shortcake Pancakes: Add 1 tablespoon of lemon zest to the pancake batter for a bright, citrusy flavor to complement the strawberries.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. The strawberries and whipped cream should be stored separately.
Reheating: Reheat pancakes in the microwave for 20-30 seconds, or warm them up in a skillet. You can also reheat the strawberries gently in the microwave if they’ve been refrigerated.

FAQs

Can I use frozen strawberries?

Yes, frozen strawberries can be used if fresh ones aren’t available. Just make sure to thaw them completely and drain off excess liquid before using them as a topping.

Can I make the whipped cream ahead of time?

You can make the whipped cream ahead of time and store it in the refrigerator for up to 24 hours. Be sure to rewhip it lightly before serving if it separates.

Can I make these pancakes without eggs?

Yes, you can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or a commercial egg replacer for a vegan version of these pancakes.

Can I use other fruits for the topping?

Absolutely! You can substitute the strawberries with other fruits like peaches, bananas, or even a mix of berries.

How do I make sure the pancakes are fluffy?

To keep the pancakes fluffy, don’t overmix the batter. It’s okay if there are a few lumps, and make sure your griddle or pan is at the right temperature before cooking the pancakes.

Can I freeze the pancakes?

Yes, you can freeze the pancakes! Just place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. To reheat, toast or warm them in the microwave.

Conclusion

Strawberry Shortcake Pancakes are a sweet and indulgent treat that bring the flavors of a classic dessert into a delightful breakfast or brunch option. With their light and fluffy texture, juicy strawberries, and creamy whipped cream, these pancakes are perfect for any occasion. Whether you’re enjoying them for a special celebration or as a weekend treat, they’re sure to satisfy your sweet tooth and leave everyone asking for seconds.