If you’re craving a breakfast that feels like a warm hug on a spring morning, the Strawberry Shortcake Pancakes Recipe is your new best friend. These fluffy, tender pancakes studded with juicy chopped strawberries and topped with luscious whipped cream and fresh berry slices transform ordinary mornings into a delightful celebration of flavor and texture. Each bite bursts with sweet strawberry goodness balanced by a hint of vanilla and a dusting of powdered sugar, making this dish irresistibly charming and wonderfully comforting. Whether you’re entertaining guests or simply treating yourself, this recipe is a guaranteed crowd-pleaser that feels both nostalgic and fresh.
Ingredients You’ll Need
Gathering a handful of simple, everyday ingredients is all it takes to whip up these enchanting pancakes. Every element plays a vital role: the flour creates the perfect fluffy base, the fresh strawberries bring vibrant color and natural sweetness, and a splash of vanilla adds that subtle, cozy warmth we all love.
- 1½ cups all-purpose flour: The essential foundation providing structure and fluffiness to your pancakes.
- 2 tbsp sugar: Adds just the right touch of sweetness to complement the strawberries.
- 1 tbsp baking powder: The secret to making these pancakes rise beautifully and stay light.
- ¼ tsp salt: Enhances all the flavors and balances sweetness.
- 1 cup milk: Keeps the batter moist and tender for that perfect pancake texture.
- 1 egg: Binds everything together and adds richness.
- 2 tbsp melted butter: Brings a subtle buttery flavor and helps with a golden crust.
- 1 tsp vanilla extract: Infuses a warm aromatic note that ties all ingredients together.
- 1 cup fresh strawberries (chopped): Mixed right into the batter for juicy bursts in every bite.
- 1 cup whipped cream: The creamy topping that makes the dish feel like dessert for breakfast.
- 1 cup fresh strawberries (sliced): Beautifully arranged on top for freshness and eye appeal.
- 2 tbsp powdered sugar (for dusting): Adds a pretty snowy finish and a touch of sweetness.
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This step ensures that your leavening agent is evenly distributed so your pancakes rise perfectly fluffy and light. Mixing these dry basics first also makes the batter smoother later on.
Step 2: Whisk the Wet Ingredients
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk them until everything is smooth and fully blended. This creates a rich, flavorful mixture that will balance the dry ingredients and make your pancakes tender and moist.
Step 3: Make the Batter
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined — a few lumps are okay, so don’t overmix. Then fold in the chopped strawberries delicately, so you get bursts of juicy sweetness throughout the batter without crushing them.
Step 4: Heat Your Cooking Surface
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. This ensures your pancakes don’t stick and develop a golden, slightly crisp edge that contrasts beautifully with the soft interior.
Step 5: Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the hot skillet. You’ll know it’s time to flip when bubbles start to form on the surface and the edges look set — usually about 2-3 minutes. Flip and cook the other side until golden brown and cooked through, another 1-2 minutes. These pancakes are perfect when you get a lovely golden color and tender crumb.
Step 6: Stack and Assemble
Once cooked, stack the pancakes on a plate like little fluffy towers. Top generously with the sliced fresh strawberries and a cloud of whipped cream. Finish with a dusting of powdered sugar — this final touch adds a hint of sweetness and a beautiful presentation.
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
These pancakes shine with simple, fresh garnishes. Piling on fresh strawberry slices and a generous dollop of whipped cream creates a delightful balance of creamy and fruity textures. A light shower of powdered sugar adds a pretty, sweet finish that makes your dish look as good as it tastes.
Side Dishes
If you want to round out your Strawberry Shortcake Pancakes Recipe, consider crispy bacon or sausage on the side for a savory contrast. Freshly brewed coffee or a bright glass of orange juice complements the sweetness wonderfully, making your breakfast feel complete and nourishing.
Creative Ways to Present
For a fun twist, layer the pancakes with a little whipped cream between each one to mimic the layers of a traditional shortcake. You can also drizzle a strawberry syrup or pure maple syrup over the top for added indulgence. Serve these on colorful plates with a sprig of mint to elevate the look and make your guests smile.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. They’ll keep their flavor and texture well when properly covered, making for quick breakfast options to come.
Freezing
To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. Stored this way, they can last up to 2 months. This is an excellent way to have your Strawberry Shortcake Pancakes Recipe ready to enjoy anytime without sacrificing freshness.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or microwave until warmed through. Use a low to medium heat setting to keep them soft and prevent drying out. Add fresh toppings after reheating for the best taste experience.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just make sure to thaw and drain them well to avoid extra moisture in the batter, which can affect the texture of your pancakes.
What if I don’t have buttermilk for the milk?
You can use regular milk as the recipe calls for, or mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s tang and tenderness.
Can I make these pancakes vegan?
With a few tweaks like using a plant-based milk, flax egg, and vegan butter, you can enjoy a vegan version. Be mindful that the whipped cream would need to be swapped for a dairy-free alternative.
How do I prevent the strawberries from sinking in the batter?
Gently fold the chopped strawberries into the batter and avoid overmixing. You can also lightly coat the strawberries in a small amount of flour before adding them to help suspend them better.
Can these pancakes be doubled or tripled for a crowd?
Definitely! Just multiply the ingredients accordingly and cook the pancakes in batches. Keep cooked pancakes warm in a low oven while finishing the rest.
Final Thoughts
There is something so wonderfully joyful about making and sharing this Strawberry Shortcake Pancakes Recipe. It’s more than just breakfast — it’s a little celebration of fresh flavors and cozy textures that brings a smile to any table. Next time you want to brighten your morning or impress your brunch guests, give this recipe a try. I promise it will quickly become a cherished favorite for you and everyone you share it with.
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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
Description
Delight in these fluffy Strawberry Shortcake Pancakes, a perfect breakfast treat combining tender pancakes filled with fresh chopped strawberries and topped with sliced strawberries, whipped cream, and a delicate dusting of powdered sugar.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Fruit & Toppings
- 1 cup fresh strawberries (chopped)
- 1 cup fresh strawberries (sliced)
- 1 cup whipped cream
- 2 tbsp powdered sugar (for dusting)
Instructions
- Make the Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined to ensure even leavening.
- Combine Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and well mixed.
- Mix Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing to keep pancakes tender. Fold in the chopped strawberries carefully to distribute them evenly.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip the pancakes and cook another 1-2 minutes until golden brown and cooked through.
- Assemble and Serve: Stack the pancakes on serving plates, topping each stack with sliced strawberries, a generous dollop of whipped cream, and finish with a light dusting of powdered sugar for a beautiful presentation.
Notes
- For fluffier pancakes, ensure not to overmix the batter; lumps are okay.
- Use fresh, ripe strawberries for the best flavor.
- Adjust the heat if pancakes are browning too quickly or cooking too slowly.
- Optional: add a drizzle of maple syrup or honey for extra sweetness.
