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
Scale
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
