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
Scale
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.
