why make this recipe
Strawberry Shortcake Pancakes are a delicious twist on a classic dessert, making them perfect for breakfast or brunch. These pancakes are fluffy and packed with fresh strawberry flavor, topped off with light and airy whipped cream. They are a fun way to enjoy strawberries, especially during their peak season. Plus, who doesn’t love a sweet, satisfying start to the day?
how to make Strawberry Shortcake Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups sliced strawberries
- Whipped cream for serving
Directions:
- In a bowl, mix together flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and pour batter to form pancakes. Cook until bubbles form, then flip and cook until golden brown.
- Serve pancakes topped with sliced strawberries and a dollop of whipped cream.
how to serve Strawberry Shortcake Pancakes
These pancakes are best enjoyed fresh off the skillet. Stack them high on a plate, generously top with sliced strawberries, and finish with a dollop of whipped cream. You can also drizzle some maple syrup over the top for added sweetness or serve with a side of fresh fruit for a complete meal.
how to store Strawberry Shortcake Pancakes
If you have leftover pancakes, let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to two days. You can also freeze the pancakes for up to three months. Just be sure to separate each pancake with parchment paper before freezing to prevent sticking. When ready to eat, reheat them in the microwave or on a skillet.
tips to make Strawberry Shortcake Pancakes
- Use fresh strawberries for the best flavor.
- Don’t overmix the pancake batter; it’s okay if there are a few lumps.
- For fluffier pancakes, let the batter rest for about 5 minutes before cooking.
- If you prefer thicker pancakes, add a little more flour to the batter.
variation
You can add chocolate chips or crushed nuts into the batter for an extra layer of flavor. For a healthier option, substitute whole wheat flour for all-purpose flour and use yogurt instead of whipped cream.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before adding to the pancakes.
Can I make the batter ahead of time?
It’s best to make the batter right before cooking for the fluffiest pancakes. If you need to, you can prepare the dry and wet ingredients separately and mix them just before cooking.
How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface of the pancake. Once you see bubbles popping and the edges look set, it’s time to flip!
Strawberry Shortcake Pancakes
Delicious, fluffy pancakes infused with fresh strawberry flavor and topped with whipped cream, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups sliced strawberries
- Whipped cream for serving
Instructions
- Mix together flour, sugar, baking powder, and salt in a bowl.
- Whisk together milk, egg, melted butter, and vanilla in another bowl.
- Combine the wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve pancakes topped with sliced strawberries and a dollop of whipped cream.
Notes
For fluffier pancakes, let the batter rest for about 5 minutes before cooking. Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg