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
Scale
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
