If you are looking for a bright, fresh take on a classic comfort food, you are going to adore this Strawberry Shortcake Pancakes Recipe. Imagine fluffy, tender pancakes bursting with the juiciest chunks of strawberry, layered lovingly with airy whipped cream, and finished with a subtle dusting of powdered sugar. Each bite sings with the perfect balance of sweetness and warmth, bringing the essence of strawberry shortcake right to your breakfast plate. Whether you’re aiming to impress at brunch or treat yourself on a cozy weekend morning, this recipe promises a stack of happiness that’s as delightful to make as it is to devour.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together beautifully to create a stunning flavor and texture profile. Every component plays a crucial role, from the light buttermilk that tenderizes the batter to the fresh strawberries that add vibrant color and juiciness.
- 1 cup all-purpose flour: The base that gives structure to your pancakes, balancing softness and firmness perfectly.
- 2 tablespoons granulated sugar: Adds just enough sweetness to complement the strawberries without overpowering.
- 1 teaspoon baking powder: Helps your pancakes rise, ensuring a fluffy, cloud-like texture.
- ½ teaspoon baking soda: Works with buttermilk to give lift and lightness.
- ¼ teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 cup buttermilk: Provides a slight tang and moisture, making your pancakes tender and flavorful.
- 1 large egg: Binds ingredients together and contributes richness.
- 2 tablespoons melted butter: Adds flavor and a silky mouthfeel.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic note that elevates the batter.
- 1 cup chopped fresh strawberries: The star ingredient—fresh, juicy, and sweet bits scattered through every bite.
- 1 cup whipped cream (plus more for topping): The creamy layer that turns simple pancakes into a charming strawberry shortcake experience.
- 1 tablespoon powdered sugar (optional for dusting): A pretty finishing touch that adds gentle sweetness and visual appeal.
- Butter or oil for cooking: Essential to ensure perfectly golden, non-stick pancakes.
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This creates a uniform mixture that will help your pancakes rise evenly and develop that irresistible fluffy texture.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined. The buttermilk’s tanginess will react with the baking soda to give your pancakes a lovely lift and moist crumb.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry components and stir gently just until blended. The key here is not to overmix—light lumps are perfectly fine! Overmixing can lead to dense pancakes, and that’s not what we want.
Step 4: Fold in the Fresh Strawberries
Gently fold the chopped strawberries into your batter. This step is crucial to distribute the fruit evenly without breaking it down, so you get delightful bursts of strawberry flavor in every pancake.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat, then lightly grease with butter or oil. Pour about ¼ cup of batter per pancake. Cook for 2 to 3 minutes until you see bubbles forming on the surface, then flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Step 6: Assemble the Pancakes
Stack your warm pancakes on a plate, layering whipped cream between each one for that classic shortcake feel. Top with extra whipped cream, a sprinkle of powdered sugar, and any additional fresh strawberries. Serve immediately to enjoy the perfect combination of textures and flavors.
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
The delightful part about serving these pancakes is the opportunity to get creative. Fresh mint leaves or a few whole strawberries add a refreshing color contrast. A drizzle of homemade strawberry syrup or a light dusting of powdered sugar makes each serving feel extra special and inviting.
Side Dishes
Pair your strawberry shortcake pancakes with crispy bacon or sausage for savory balance. A simple fruit salad can also brighten the plate and keep the meal light and refreshing. Don’t forget a glass of freshly squeezed orange juice or a frothy cappuccino to round out your morning feast.
Creative Ways to Present
For a fun twist, serve these pancakes in individual stacks on pretty dessert plates, or layer them in clear glasses alongside whipped cream and strawberries for a deconstructed shortcake parfait. Hosting brunch? Consider making mini pancakes on skewers with alternating strawberry chunks and dollops of cream for a playful finger-food option.
Make Ahead and Storage
Storing Leftovers
If you have any of these scrumptious pancakes left, store them in an airtight container in the fridge for up to 2 days. Place parchment paper between layers to prevent sticking and keep them fresh and fluffy.
Freezing
These pancakes freeze beautifully! Lay them flat on a parchment-lined tray and freeze until solid, then stack with parchment in between and seal in a freezer bag. They’ll keep well for up to 1 month, so you can enjoy a quick strawberry shortcake fix anytime.
Reheating
When ready to eat, reheat pancakes gently in a toaster or warm them in a skillet over low heat to preserve their delicate texture. Top with fresh whipped cream and strawberries after reheating for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe because they maintain their texture and sweetness when folded into the batter. If using frozen, be sure to thaw and drain them thoroughly to avoid adding extra moisture that could make the batter too runny.
Is there a dairy-free alternative for the buttermilk?
Absolutely! You can substitute regular buttermilk with a mix of plant-based milk and a tablespoon of lemon juice or vinegar. Let it sit for a few minutes until it curdles—that’s your dairy-free buttermilk ready to go.
How do I prevent the pancakes from sticking to the pan?
Make sure your pan or griddle is well-preheated and lightly greased with butter or oil before cooking. Avoid using too high of a heat so the pancakes cook through evenly without burning or sticking.
Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture might be slightly different, but the pancakes will still be delicious and fluffy.
What’s the best way to store leftover whipped cream?
Keep leftover whipped cream covered in the fridge and consume within a day or two for the best taste and texture. You can also quickly re-whip it if it starts to lose volume.
Final Thoughts
I truly hope you give this Strawberry Shortcake Pancakes Recipe a try because it brings such a joyful twist to your breakfast routine. It’s simple yet impressive, combining fresh fruit, fluffy pancakes, and dreamy whipped cream in a way that feels like a little celebration on every plate. Whether it’s a weekend indulgence or a special occasion, these pancakes are sure to brighten your morning with warmth and sweetness. Happy cooking and even happier eating!
Print
Strawberry Shortcake Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Shortcake Pancakes, a fluffy and fruity breakfast treat perfect for brunch or a special morning. With fresh strawberries folded into tender pancake batter and layers of whipped cream, this recipe combines classic shortcake flavors with the comforting appeal of pancakes for a delicious start to your day.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling and Topping
- 1 cup chopped fresh strawberries
- 1 cup whipped cream (plus more for topping)
- 1 tablespoon powdered sugar (optional for dusting)
- Butter or oil for cooking
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Mix the wet ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently just until combined to ensure the pancakes remain tender; avoid overmixing to prevent toughness.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Heat the skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook the pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface indicating the underside is cooked. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
- Assemble the pancakes: Stack the cooked pancakes, spreading whipped cream between each layer for creaminess and flavor.
- Garnish and serve: Top the stack with additional whipped cream, a dusting of powdered sugar, and extra strawberries if desired. Serve immediately while warm for the best flavor and texture.
Notes
- Use room temperature buttermilk and egg for better mixing and fluffier pancakes.
- For gluten-free or dairy-free options, substitute with gluten-free flour blends and dairy-free milk or whipped cream alternatives.
- Add a drizzle of strawberry syrup or maple syrup on top for extra decadence and sweetness.
