If you are craving a breakfast that feels like a celebration in every bite, this Strawberry Shortcake Pancakes Recipe is exactly what you need. Imagine fluffy, tender pancakes bursting with chunks of fresh strawberries, all crowned with airy whipped cream and a dusting of powdered sugar that adds just the right touch of sweetness. It’s a delightful twist on the classic strawberry shortcake that transforms your morning routine into a joyous treat. This recipe is wonderfully easy to make and perfectly suited for sharing with family or friends on a lazy weekend morning.
Ingredients You’ll Need
Getting these simple ingredients together is all it takes to create pancakes that are light, flavorful, and packed with strawberry goodness. Each component plays a key role in building the perfect texture and aroma everyone will adore.
- 1½ cups all-purpose flour: The base of the batter, providing structure and fluffiness.
- 2 tbsp sugar: Adds just a hint of sweetness that balances with the strawberries.
- 1 tbsp baking powder: Helps the pancakes rise and become beautifully airy.
- ¼ tsp salt: Enhances all the flavors without overpowering the sweetness.
- 1 cup milk: Gives moisture and tenderness to the batter.
- 1 egg: Acts as a binder and adds subtle richness.
- 2 tbsp melted butter: Infuses a smooth buttery flavor and keeps pancakes moist.
- 1 tsp vanilla extract: Brings warm, fragrant notes that complement the strawberries.
- 1 cup fresh strawberries (chopped): Mixed right into the batter for juicy bursts with every bite.
- 1 cup fresh strawberries (sliced): Perfect for topping and decorating to add extra freshness.
- 1 cup whipped cream: A luscious contrast to the pancakes, making the dish feel truly indulgent.
- 2 tbsp powdered sugar (for dusting): Adds a pretty, snowy finish and a touch more sweetness.
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This step ensures that the raising agents and seasoning are evenly distributed, which is crucial for light and consistent pancakes.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract until smooth. The melted butter adds richness while the vanilla invites a lovely aroma that carries through the whole dish.
Step 3: Create the Batter
Pour the wet ingredients into the dry mixture gently and stir just until combined; overmixing can make your pancakes tough. Then carefully fold in the chopped strawberries, which add sweet and juicy surprises nestled inside each pancake.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake, cooking them until bubbles start to appear on the surface—this signals it’s time to flip. Cook the other side until it’s golden brown and you have a stack of perfect, fluffy pancakes.
Step 5: Assemble Your Strawberry Shortcake Pancakes Recipe
Stack the warm pancakes on a plate, layering with sliced strawberries and whipped cream. Finish by dusting with powdered sugar, giving the dish a charming, elegant look that tastes just as wonderful as it looks.
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
Extra slices of fresh strawberries and a generous dollop of whipped cream make the perfect garnishes. If you’re feeling fancy, a sprig of fresh mint or a light drizzle of strawberry syrup can elevate these pancakes into a stunning breakfast centerpiece.
Side Dishes
Serve these pancakes alongside crispy bacon or a handful of toasted nuts to add texture contrast and enhance the sweet flavors. Fresh fruit salad or a glass of freshly squeezed orange juice also complements this delightful meal beautifully.
Creative Ways to Present
Try layering the pancakes vertically with cream and strawberries between each layer for a pancake “cake” effect that’s fun and eye-catching. Individual servings in glass jars with alternating layers of pancakes, strawberries, and whipped cream also offer a charming presentation perfect for brunch gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Place wax paper between each pancake to prevent sticking. This way, you can easily reheat just what you need without losing any of that fresh flavor.
Freezing
If you want to keep these pancakes longer, freezing is a fantastic option. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a zip-top bag. They’ll keep well for up to 2 months and are ready whenever you need a quick and delicious breakfast.
Reheating
For the best texture, reheat pancakes in a toaster or toaster oven at medium heat until warm and slightly crisp around the edges. Microwaving is quicker but may create a softer texture. Just be sure to add fresh toppings after reheating for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries work best for this recipe because of their juiciness and texture, frozen strawberries can be used if thawed and drained well. Just be careful not to add too much moisture to the batter, which could affect the pancake texture.
What can I substitute for all-purpose flour?
You can substitute whole wheat flour for a nuttier flavor and a bit more fiber, but it might make the pancakes a bit denser. Using gluten-free flour blends can work too, just check that your baking powder is gluten-free for best results.
Is there a way to make these pancakes vegan?
Absolutely! Swap the milk for your favorite plant-based milk, use a flaxseed or chia egg replacer in place of the egg, and substitute the melted butter with a plant-based alternative. The results will still be deliciously fluffy and fruity.
Can I prepare the batter in advance?
You can make the batter the night before and keep it refrigerated in an airtight container. Just give it a gentle stir before cooking, but avoid adding the strawberries until right before cooking to keep them fresh and juicy.
How do I prevent the strawberries from sinking to the bottom of the batter?
To keep chopped strawberries evenly distributed, toss them lightly in a tablespoon of flour before folding into the batter. This helps them stay suspended and ensures every bite has that delightful fruity burst.
Final Thoughts
This Strawberry Shortcake Pancakes Recipe truly turns an ordinary breakfast into something special and memorable. Each bite brings together fluffy pancakes, sweet strawberries, and creamy whipped topping in a beautiful harmony. I encourage you to make this recipe soon, share it with people you love, and enjoy the warmth and happiness it brings to your table.
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
Description
Delight in these fluffy Strawberry Shortcake Pancakes, infused with fresh strawberries and topped with whipped cream and a dusting of powdered sugar. Perfect for a special breakfast or brunch, these pancakes combine the classic flavors of strawberry shortcake with a light, airy texture.
Ingredients
Pancake Batter
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Toppings
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
- 2 tbsp powdered sugar (for dusting)
Instructions
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the chopped strawberries evenly into the batter.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and the edges appear set, about 2-3 minutes. Carefully flip the pancakes and cook the other side for 1-2 minutes until golden brown and fully cooked through.
- Assemble and Serve: Stack the cooked pancakes on individual plates or a serving platter. Top each stack with sliced fresh strawberries and a generous dollop of whipped cream. Finish with a light dusting of powdered sugar for a classic strawberry shortcake presentation. Serve immediately while warm.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness in your pancakes and toppings.
- Do not overmix the batter to keep the pancakes light and fluffy.
- Adjust heat as needed while cooking to prevent burning and ensure even cooking.
- You can substitute milk with a non-dairy alternative if preferred.
- For extra indulgence, drizzle maple syrup or honey over the pancake stack.
