Imagine waking up on a Saturday morning to a plate piled high with fluffy, golden pancakes, billowy whipped cream, and vibrant, juicy strawberries—this is the magic of the Strawberry Shortcake Pancakes Recipe. It’s a sweet, playful twist on two beloved classics: strawberry shortcake and thick, diner-style pancakes. Each bite bursts with fresh berries and just the right amount of sweetness, making it the ultimate treat for brunch or a special breakfast with loved ones. Trust me, this is one dish that turns any ordinary morning into a true celebration!
Ingredients You’ll Need
You don’t need any fancy ingredients to create something extraordinary—just a handful of pantry essentials and some luscious strawberries. Every component in the Strawberry Shortcake Pancakes Recipe is chosen to deliver that perfect melt-in-your-mouth texture and a pop of color and flavor, making every bite irresistible.
- All-purpose flour: Provides the sturdy but tender base for pancake perfection.
- Granulated sugar: Lends just the right touch of sweetness without overpowering the fruit.
- Baking powder: Guarantees those pancakes rise tall and fluffy with every cook.
- Salt: Balances the sweet and brings out the nuances in every other ingredient.
- Whole milk: Adds creaminess and richness to the batter for that ultra-soft crumb.
- Large egg: Binds everything together and helps with that lovely golden color.
- Melted butter (plus extra for greasing): Brings buttery goodness inside and out for flavor and color.
- Vanilla extract: Provides cozy warmth and subtle sweetness that elevates the overall taste.
- Diced fresh strawberries: Studded throughout, these bring juicy pops of flavor in every bite.
- Sliced strawberries (for topping): Crown the stack with vibrant, fresh flair for taste and style.
- Whipped cream or whipped topping: Gives that signature shortcake finish—light, creamy, and oh-so-indulgent.
- Powdered sugar (optional, for dusting): Adds a beautiful, sweet snow of flavor and delicate presentation.
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Whisk Together Dry Ingredients
Start by grabbing your favorite large mixing bowl and whisking together the flour, sugar, baking powder, and salt. This combo sets the foundation for pancakes that are tender, light, and slightly sweet—just the way we all love them! Make sure everything’s well blended so you get even rises and flavors throughout the batch.
Step 2: Combine Wet Ingredients
In a separate smaller bowl, whisk the whole milk, egg, melted butter, and vanilla extract. The vanilla really shines in this Strawberry Shortcake Pancakes Recipe, so don’t skip it! Make sure the mixture is smooth and completely blended before moving on to the next step.
Step 3: Mix Batter Until Just Combined
Now, pour that silky smooth wet mixture into your dry ingredients. Use a spatula or wooden spoon to bring everything together, stirring gently just until you don’t see dry spots. It’s crucial not to overmix—the secret to the fluffiest pancakes is a few little lumps left in the batter.
Step 4: Fold in Diced Strawberries
Gently fold in your diced strawberries, being careful not to mash them so they keep their juicy shape. Every bite of this Strawberry Shortcake Pancakes Recipe should come with a burst of fresh berry flavor.
Step 5: Cook Pancakes
Heat a nonstick skillet or griddle over medium heat and brush it with a little melted butter for extra crispness and flavor. Pour 1/4 cup of batter per pancake onto the pan. Let them cook until bubbles rise to the surface and the edges start to look set—about 2 to 3 minutes—then flip and cook another 1 to 2 minutes until each pancake is golden and fully cooked through.
Step 6: Assemble the Pancake Stack
Once all the pancakes are done, stack them up high on a warm plate. Make it pretty! Top each stack generously with sliced strawberries, dollops of whipped cream, and if you’re feeling extra fancy, a dusting of powdered sugar for that sweet “shortcake” touch.
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
The best part? The toppings! Beyond the classic sliced strawberries and whipped cream, feel free to add a dusting of powdered sugar or even a drizzle of warm strawberry sauce. It’s all about lending color, drama, and that irresistible just-like-dessert finish.
Side Dishes
Pair your Strawberry Shortcake Pancakes Recipe breakfast with sides that balance the sweetness—think crispy bacon, scrambled eggs, or a tangy fruit salad. If you’re doing brunch, a cold glass of fresh orange juice or even a vanilla latte will make it extra special.
Creative Ways to Present
Serve these pancakes in a stack, like a traditional shortcake, or try making mini pancakes for sliders—perfect for a brunch buffet! You could even layer pancakes and cream in a glass for a parfait-style dish. Get playful and make your breakfast spread as gorgeous as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have any extra pancakes (a rare occurrence!), let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days. Keep the strawberries and whipped cream separate until ready to serve for best texture.
Freezing
Want to enjoy the Strawberry Shortcake Pancakes Recipe later? Freeze the cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll stay delicious for up to two months. Just make sure to wrap them well so they don’t dry out.
Reheating
To reheat, simply pop the pancakes in a toaster or warm them in the oven at 300°F for a few minutes until heated through. Add fresh toppings after reheating so everything tastes as good as it did the first time!
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just be sure to thaw and drain them well before dicing. This prevents the batter from getting watery and keeps the texture of your pancakes just right.
How do I make this recipe dairy-free?
You can replace the whole milk with your favorite plant-based milk and use vegan butter. There are also plant-based whipped toppings available so everyone can enjoy the Strawberry Shortcake Pancakes Recipe.
What’s the secret to super fluffy pancakes?
The key is not to overmix your batter. A few lumps are your friend! Also, giving your batter a couple minutes to rest before cooking helps those pancakes rise even higher.
Do I have to use whipped cream or can I try something else?
Feel free to get creative! Greek yogurt, mascarpone, or a scoop of vanilla ice cream can all make delicious substitutes, giving your pancakes a unique twist every time.
What’s the best way to macerate strawberries for topping?
Toss sliced strawberries with a teaspoon of sugar and a splash of lemon juice, then let them sit for 10–15 minutes. You’ll get juicy, jammy berries that add tons of flavor to the Strawberry Shortcake Pancakes Recipe.
Final Thoughts
There’s just something joyful about starting the day with a dish as gorgeous and delicious as the Strawberry Shortcake Pancakes Recipe. Whether you’re celebrating a special occasion or just want to treat yourself, these pancakes are easy, impressive, and downright irresistible. Give them a try—you’ll fall in love at first bite!
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
Indulge in the sweet flavors of summer with these delightful Strawberry Shortcake Pancakes. Fluffy pancakes studded with fresh strawberries, topped with more berries and whipped cream, make for a perfect breakfast treat.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cups whole milk
- 1 large egg
- 2 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
Additional:
- 1 cup diced fresh strawberries
- 1 cup sliced strawberries (for topping)
- 1 cup whipped cream or whipped topping
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients. Mix wet ingredients into dry until just combined. Fold in diced strawberries.
- Cook the Pancakes: Heat a skillet, pour batter, cook until bubbles form, then flip and cook until golden brown.
- Serve: Stack pancakes, top with sliced strawberries and whipped cream. Dust with powdered sugar.
Notes
- For extra flavor, macerate sliced strawberries with sugar and lemon juice.
- Add maple syrup or strawberry sauce for a richer taste.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 12g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
