If you’ve ever wished to combine the joy of breakfast with the classic charm of dessert, then the Strawberry Shortcake Pancakes Recipe is exactly what you need. This recipe takes fluffy pancakes to an entirely new level by folding fresh strawberries right into the batter and finishing with a generous topping of sliced strawberries, whipped cream, and a delicate dusting of powdered sugar. It’s a beautiful celebration of sweet, fruity flavors and comforting textures that feel like a warm hug on a plate, perfect for weekend brunches or anytime you want to treat yourself and loved ones.
Ingredients You’ll Need
The magic behind these pancakes is in the simplicity of the ingredients, each playing a crucial role in creating the perfect balance of fluffiness, sweetness, and that irresistible strawberry burst. From the foundational all-purpose flour to the fresh strawberries, every component brings a bit of its own special something to the table.
- 1½ cups all-purpose flour: Provides the sturdy but tender base for fluffy pancakes.
- 2 tbsp sugar: Adds a touch of sweetness to the batter without overpowering the strawberries.
- 1 tbsp baking powder: The essential rising agent that ensures your pancakes are light and airy.
- ¼ tsp salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 cup milk: Moisturizes the batter, creating a smooth texture.
- 1 egg: Binds ingredients together while enriching the batter’s flavor.
- 2 tbsp melted butter: Adds richness and helps create a golden crust when cooked.
- 1 tsp vanilla extract: Lifts the flavor profile with warm, aromatic notes.
- 1 cup fresh strawberries (chopped): Bursts of juicy fruit folded into the batter for sweet surprises.
- 1 cup whipped cream: A luscious, creamy topping to complement the pancakes beautifully.
- 1 cup fresh strawberries (sliced): Perfect for decorating and adding fresh texture on top.
- 2 tbsp powdered sugar (for dusting): A final touch to add elegance and subtle sweetness.
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by combining the all-purpose flour, sugar, baking powder, and salt in a large bowl. Whisking these together helps evenly distribute the leavening agents and seasoning, a critical step to ensure every bite is consistent and perfectly balanced.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until everything is smooth and well incorporated. This mixture will add richness and moisture to your pancake batter, making them tender while carrying the sweet aroma of vanilla throughout.
Step 3: Combine Wet and Dry Mixtures and Add Strawberries
Pour the wet ingredients into the bowl with the dry ones, stirring gently until just combined. It’s important not to overmix to keep your pancakes light and fluffy. Next, carefully fold in the chopped fresh strawberries, which will offer little pockets of juicy sweetness inside each pancake.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat, greasing lightly with butter or oil to prevent sticking. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface, then flip carefully and cook for another 1-2 minutes until both sides are beautifully golden.
Step 5: Assemble the Pancakes
Stack the freshly cooked pancakes onto plates. Top generously with sliced strawberries and a dollop of whipped cream. Finally, sprinkle with powdered sugar to add a gentle sweetness and an elegant finish that’s almost too pretty to eat—almost!
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
Beyond the classic strawberry slices and whipped cream, try adding a few fresh mint leaves for a pop of green and refreshing contrast. A drizzle of strawberry syrup or honey can also elevate the sweetness and make the presentation extra inviting.
Side Dishes
Pair these pancakes with crispy bacon or savory breakfast sausages for a wonderful balance of sweet and savory. Fresh fruit salad or a small bowl of yogurt with granola also complement the flavors without overwhelming the dish’s delicate profile.
Creative Ways to Present
For special occasions, serve your strawberry shortcake pancakes on a beautiful cake stand for extra elegance. Layer them with whipped cream between pancakes to mimic the classic shortcake feel, or sprinkle finely chopped nuts on top for added crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left over, store them in an airtight container in the refrigerator for up to two days. To prevent sogginess, place parchment paper between layers before covering.
Freezing
Strawberry shortcake pancakes freeze beautifully! Arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm. Then stack them with parchment paper in between and store in a freezer-safe bag for up to a month, ready to brighten up any morning.
Reheating
Reheat leftover pancakes gently in the toaster or a warm skillet until heated through. Avoid the microwave if you want to keep the edges slightly crisp and the center tender, as it may make them a bit soggy.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just make sure to thaw and drain them well before chopping and folding into the batter to avoid excess moisture that can make the pancakes soggy.
Is it possible to make these pancakes gluten-free?
Yes, by using a gluten-free all-purpose flour blend that is suitable for baking, you can enjoy this recipe without compromising the texture or taste.
Can I prepare the batter the night before?
While you can mix the dry ingredients ahead of time, it’s best to combine the wet and dry ingredients just before cooking to ensure the fluffiness of the pancakes.
How can I make the whipped cream at home?
Simply whip cold heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form for a fresh, homemade touch that complements these pancakes perfectly.
What can I substitute for the powdered sugar dusting?
If you don’t have powdered sugar on hand, a light drizzle of honey or maple syrup can also provide a beautiful, sweet finish without changing the flavor drastically.
Final Thoughts
There’s something truly heartwarming about making and sharing the Strawberry Shortcake Pancakes Recipe. It’s a sweet, simple, and satisfying way to bring a bit of joy to the breakfast table. Whether you’re surprising loved ones or indulging yourself on a quiet morning, these pancakes have a way of turning moments into memories. So gather your ingredients and get ready to delight in a dish that tastes just as wonderful as it looks!
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
- Diet: Vegetarian
Description
These Strawberry Shortcake Pancakes offer a delightful twist on a breakfast classic, combining fluffy pancakes loaded with chopped fresh strawberries, topped with sliced strawberries, whipped cream, and a dusting of powdered sugar. Perfect for a special weekend brunch or a sweet treat to start your day.
Ingredients
Pancakes
- 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 Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine the dry ingredients evenly.
- Prepare Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and fully blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes fluffy. Fold in the chopped strawberries carefully.
- 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 onto the skillet. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
- Assemble the Shortcake Pancakes: Stack the cooked pancakes on a plate. Top with sliced strawberries, a generous dollop of whipped cream, and finish with a light dusting of powdered sugar. Serve immediately while warm.
Notes
- Do not overmix the batter; lumps are okay to ensure tender pancakes.
- You can substitute fresh strawberries with frozen if fresh are unavailable, but thaw and drain well before using.
- Use a non-stick pan or skillet to prevent the pancakes from sticking.
- Feel free to add a little lemon zest to the batter for a citrusy twist.
- For extra indulgence, drizzle maple syrup or honey atop the finished pancakes.
