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
Scale
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.
