Strawberry Shortcake Pancakes

Oh my gosh, Strawberry Shortcake Pancakes are my new favorite. Fluffy pancakes. Sweet strawberries. I couldn’t wait to dig in.

I made them on a slow morning. Super easy, and fun too. The smell filled the whole kitchen.

One bite and I was smiling. Soft, sweet, and so yummy. I wanted another stack right away.

Let’s make them together. You’ll love every bite, promise!

Why You’ll Love This Recipe

• Perfect for Strawberry Lovers: If you can’t get enough of strawberries, this recipe is a must-try!
• Fluffy and Light Pancakes: These pancakes are incredibly soft, thanks to the buttermilk and a perfect balance of ingredients.
• Made with Simple Ingredients: You don’t need to run out to the store for exotic items—just simple ingredients you likely already have at home.
• Quick and Easy: Ready in about 30 minutes, you can make these pancakes even on busy mornings or for a last-minute brunch gathering.
• Perfect for Brunch or Dessert: Who says pancakes are just for breakfast? These can be served as a sweet treat after dinner too.

Required Kitchen Tools

Before you begin, here are the basic tools you’ll need to make these delicious pancakes:

• Mixing Bowls: For mixing the dry and wet ingredients separately.
• Whisk: To ensure your pancake batter is smooth and lump-free.
• Frying Pan or Griddle: For cooking the pancakes to golden perfection.
• Electric Mixer or Whisk: For whipping the heavy cream into soft peaks.
• Spatula: To flip your pancakes easily.
• Measuring Cups & Spoons: For precision when adding ingredients.

Ingredients

Here’s what you’ll need to make this delicious dish:

For the Strawberries:

• 1 pound strawberries, diced into small pieces
• 1/4 cup granulated sugar (for macerating the strawberries)

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar (or to taste)
• 1/2 teaspoon vanilla extract (for a touch of flavor)

For the Pancakes:

• 1 cup all-purpose flour (unsifted)
• 1 teaspoon baking soda (for fluffiness)
• 1/2 teaspoon salt (for balance)
• 2 tablespoons granulated sugar (to sweeten the pancakes)
• 2 tablespoons butter, melted (adds richness)
• 1 large egg (binds the pancake batter)
• 1 teaspoon vanilla extract (for added flavor)
• 1 cup buttermilk (for moisture and tenderness)

Variations for Strawberry Shortcake Pancakes

While this recipe is already incredible, here are a few ideas to customize it:

• Add a Squeeze of Lemon: To brighten the strawberry topping, you can add a dash of lemon juice or zest to the strawberries.
• Use Maple Syrup: While the strawberries and whipped cream are delicious on their own, a drizzle of pure maple syrup adds an extra layer of sweetness.
• Try a Dairy-Free Version: Substitute the buttermilk with almond milk or oat milk, and use a dairy-free whipped cream to make this recipe vegan-friendly.
• Mix-In Extras: For added texture, you can fold in chocolate chips or chopped nuts into the pancake batter before cooking.
• Add a Crunchy Topping: Try sprinkling some granola or toasted coconut on top for added crunch and flavor.

Step-by-Step Instructions for Strawberry Shortcake Pancakes

Let’s dive right into making this mouthwatering strawberry shortcake pancakes recipe! It’s super simple, and I’ll walk you through it step-by-step:

1. Prepare the Strawberries

The first step is to prepare the strawberry topping. Slice up your strawberries into small pieces. Place them in a bowl and sprinkle with 1/4 cup of granulated sugar. Stir to combine, then set the strawberries aside for about 10-15 minutes. The sugar will draw out the natural juices from the strawberries, creating a sweet syrup that will soak into the pancakes and make them even more delicious.

2. Make the Whipped Cream

While the strawberries are macerating, it’s time to make the fresh whipped cream. Pour 1 cup of heavy cream into a mixing bowl. Add in the 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Whisk the mixture on medium speed (or use an electric hand mixer) until it thickens into soft peaks. You don’t want it to be too stiff, as it will be easier to dollop onto the pancakes if it remains slightly soft. Set the whipped cream aside in the refrigerator until you’re ready to serve.

3. Prepare the Pancake Batter

In a separate large bowl, whisk together the dry ingredients for the pancakes. Combine 1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons granulated sugar. Once mixed, create a well in the center.

In another bowl, whisk together the wet ingredients: 1 large egg, 1 cup buttermilk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix them together with a spatula or spoon until just combined. Be careful not to overmix the batter, or you’ll end up with dense pancakes. The batter should still be a little lumpy—that’s okay!

4. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. If you’re using a skillet, lightly grease it with a bit of butter or cooking spray. Once the pan is hot, spoon about 1/4 cup of pancake batter onto the skillet for each pancake.

Cook the pancakes for 2-3 minutes on the first side, until bubbles begin to form on the surface. Flip the pancakes over gently using a spatula, and cook for an additional 1-2 minutes on the second side until golden brown and fully cooked. Continue cooking the rest of the pancakes in batches, greasing the pan lightly as needed.

5. Assemble the Strawberry Shortcake Pancakes

Now comes the fun part—assembly! Stack your warm pancakes on a plate, and top them generously with the macerated strawberries. Add a big dollop of the fresh whipped cream on top, and drizzle with a little extra strawberry syrup from the macerated strawberries.

You can garnish with additional strawberries, a dusting of powdered sugar, or even a drizzle of maple syrup for extra sweetness.

How to Serve Strawberry Shortcake Pancakes

These pancakes are perfect for breakfast, brunch, or even as a sweet treat for dessert. Here are a few ways to enjoy them:

• Classic Style: Just like the recipe suggests—piled high with strawberries and whipped cream for a dreamy treat.
• Add a Drizzle of Maple Syrup: If you love that syrupy sweetness with your pancakes, drizzle a little pure maple syrup over the top before serving.
• Serve with Fresh Berries: Add a variety of berries like blueberries, raspberries, or blackberries to the pancake stack for a berrylicious burst of flavor.

Storing Strawberry Shortcake Pancakes

Cooked Pancakes: If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in the microwave for 20-30 seconds or on a skillet for a few minutes.

Strawberry Topping: You can store the leftover macerated strawberries in an airtight container in the refrigerator for up to 2-3 days. However, the strawberries are best served fresh for optimal flavor.

Whipped Cream: Fresh whipped cream can be stored in the refrigerator for up to 1-2 days. It may lose some of its fluffiness, so re-whip it briefly before using if needed.

Nutrition Information (per serving)

Here’s a breakdown of the nutritional information for a serving of these Strawberry Shortcake Pancakes:

Nutrient	Amount
Calories	350
Carbohydrates	50g
Protein	5g
Fat	15g
Saturated Fat	9g
Fiber	2g
Sugars	28g

Note: These values are approximate and may vary based on the ingredients you use. For a healthier twist, you can substitute whole wheat flour, non-dairy milk, and lower-fat whipped cream.

Conclusion

Strawberry Shortcake Pancakes are a showstopper breakfast or dessert option that everyone will love. They’re quick, easy, and full of fresh flavors—plus, they bring the nostalgic goodness of strawberry shortcake into the world of pancakes. Whether you’re making them for a special occasion or just a weekend breakfast treat, these pancakes are guaranteed to impress!