If you’ve ever craved dessert for breakfast, the Strawberry Shortcake Pancakes Recipe is the ultimate treat you need in your life! Imagine fluffy, golden pancakes studded with juicy strawberries, topped with sweet macerated berries and billowy whipped cream—every bite captures the magic of classic strawberry shortcake, but in pancake form. These pancakes are not only delicious, they’re also easy enough to whip up for a special brunch or any day you want to make feel special. Whether you’re serving family, friends, or just yourself, this recipe is pure breakfast bliss.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Strawberry Shortcake Pancakes Recipe lies in its simple, fresh ingredients. Each one plays a starring role—bringing fluffiness, flavor, and cheerful color to your morning. Gather these pantry staples and fresh strawberries, and you’re halfway to a stack of pancake perfection!
- All-purpose flour: The backbone of the pancake, giving them structure and a soft crumb.
- Granulated sugar: Adds just the right touch of sweetness to the batter without overpowering the strawberries.
- Baking powder: This is your secret to super fluffy pancakes—don’t skip it!
- Salt: A pinch balances all the flavors and enhances the sweetness.
- Milk: Helps create a smooth, pourable batter and keeps the pancakes tender.
- Egg: Binds the batter together and adds richness for that classic pancake texture.
- Unsalted butter, melted: Infuses the pancakes with buttery flavor and a hint of richness.
- Vanilla extract: Adds a warm, aromatic note that complements the strawberries beautifully.
- Chopped fresh strawberries: These are folded right into the batter, ensuring bursts of juicy fruit in every bite.
- Sliced strawberries (for topping): Macerated with a little sugar, they become extra sweet and saucy for topping.
- Sugar (optional, for topping): Helps the strawberry topping release their juices and intensifies their flavor.
- Whipped cream or whipped topping: No strawberry shortcake is complete without a fluffy cloud of whipped cream on top!
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, sugar, baking powder, and salt. This simple step ensures your baking powder is evenly distributed for pancakes that rise evenly and taste delicious from edge to edge.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until everything is fully blended. The melted butter adds richness, while the vanilla brings out that classic shortcake aroma.
Step 3: Bring the Batter Together
Pour the wet mixture into your dry ingredients and stir gently until just combined. The key here is not to overmix—lumpy batter is perfectly fine! Overmixing can make pancakes tough, so stop as soon as you don’t see dry flour.
Step 4: Fold in the Strawberries
Gently fold the chopped fresh strawberries into your batter. This ensures little pockets of juicy berry flavor in every bite, and helps keep the fruit from sinking to the bottom.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
Step 6: Prepare the Strawberry Topping
While the pancakes cook, toss your sliced strawberries with sugar (if using) in a small bowl. Let them sit for 5–10 minutes—this draws out their juices and creates a naturally sweet, syrupy topping.
Step 7: Stack and Serve
Stack the warm pancakes on plates, then spoon the sweet, juicy strawberries over the top. Finish with a generous dollop of whipped cream, and serve immediately for maximum delight!
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
The finishing touches are what really make these pancakes sing! A cloud of whipped cream, a shower of extra strawberries, or a drizzle of strawberry syrup (or even white chocolate!) takes the Strawberry Shortcake Pancakes Recipe from delicious to downright decadent. Don’t forget a sprinkle of powdered sugar for a bakery-worthy look.
Side Dishes
To round out your breakfast, try pairing these pancakes with crispy bacon or savory breakfast sausage for a satisfying sweet-and-salty balance. A fresh fruit salad or a light yogurt parfait makes for a refreshing accompaniment, keeping your brunch bright and colorful.
Creative Ways to Present
If you’re hosting brunch or want to impress, serve mini stacks with skewers for a fun twist, or build a dramatic pancake tower layered with whipped cream and berries for sharing. You can even serve the Strawberry Shortcake Pancakes Recipe in individual ramekins for a charming, single-serve presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes (lucky you!), let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days. Keep the strawberry topping and whipped cream separate until just before serving to maintain the best texture.
Freezing
The Strawberry Shortcake Pancakes Recipe freezes beautifully. Once cooled, lay the pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or container, separating layers with parchment, and freeze for up to 2 months. The strawberry topping is best fresh, but you can freeze it in a pinch.
Reheating
To reheat, simply pop individual pancakes in the toaster or warm a batch in the microwave for 20–30 seconds at a time. For a crispier edge, reheat them in a skillet over low heat. Top with fresh strawberries and whipped cream to bring them back to life!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in the batter—just be sure to thaw and drain them well to prevent excess moisture. For topping, fresh strawberries are best for texture and flavor.
Can I make the batter ahead of time?
It’s best to make the batter just before cooking for the fluffiest pancakes, but you can mix the dry ingredients the night before to save time in the morning.
Is there a dairy-free option for this Strawberry Shortcake Pancakes Recipe?
Absolutely! Swap the milk for your favorite non-dairy milk and use plant-based butter and whipped topping to keep the recipe completely dairy-free.
Can I add other fruits to the pancakes?
Sure! Blueberries, raspberries, or even diced peaches make tasty additions. Just keep the total amount of fruit about the same so the pancakes don’t get too heavy or soggy.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm and fluffy without drying out, making it easy to serve everyone at once.
Final Thoughts
If you’re searching for a breakfast that feels like a celebration, you absolutely have to try this Strawberry Shortcake Pancakes Recipe. It’s the kind of dish that brings smiles, sparks conversation, and instantly brightens your table. Give it a go, and don’t be surprised if it becomes your new weekend favorite!
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Strawberry Shortcake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Pancakes combine fluffy, tender pancakes with fresh strawberries and whipped cream for a delightful summer breakfast treat. Easy to prepare and full of fresh flavors, they bring the classic strawberry shortcake experience to your morning table.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Fruit
- 1 cup chopped fresh strawberries (for batter)
- 1 1/2 cups sliced strawberries (for topping)
- 2 tablespoons sugar (optional, for macerating strawberries)
Topping
- 1 cup whipped cream or whipped topping
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and sugar.
- Combine Wet Ingredients: In a separate bowl, mix together the milk, egg, melted unsalted butter, and vanilla extract until well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the pancakes light and fluffy. Gently fold in the chopped fresh strawberries for bursts of flavor throughout the pancakes.
- Preheat and Grease Pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and edges look set. Flip the pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Macerate Strawberries: In a small bowl, toss the sliced strawberries with sugar if desired. Let them sit for 5 to 10 minutes to release their juices and become juicy and flavorful.
- Assemble and Serve: Stack the cooked pancakes on plates, top with the macerated strawberries and a generous dollop of whipped cream or whipped topping. Serve immediately for best taste.
Notes
- For a decadent touch, drizzle pancakes with strawberry syrup or melted white chocolate before serving.
- These pancakes freeze well: cool completely and freeze in a single layer; reheat in a toaster or microwave when ready to enjoy.
- Use fresh ripe strawberries for the best flavor and juiciness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 11g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
