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
Scale
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.
