Description
Strawberry Shortcake Pancakes combine fluffy pancakes with layers of fresh strawberries and whipped cream, turning a breakfast favorite into a decadent, dessert-inspired treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, sliced
- 1 tablespoon sugar (for macerating strawberries)
- 1 cup whipped cream (store-bought or homemade)
Instructions
- In a small bowl, toss the sliced strawberries with 1 tablespoon of sugar and set aside to macerate.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden. Repeat with remaining batter.
- Stack pancakes with layers of macerated strawberries and whipped cream between each.
- Top with additional whipped cream and strawberries before serving.
Notes
- For extra flavor, add a splash of almond extract to the batter.
- Make the pancakes smaller and serve as a short stack for portion control.
- Use stabilized whipped cream if making in advance to keep it from deflating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes with toppings
- Calories: 390
- Sugar: 18g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
