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Strawberry Shortcake Pancakes

Irresistibly Fluffy Strawberry Shortcake Pancakes Recipe

Delight in these Strawberry Shortcake Pancakes, combining fluffy pancakes with fresh strawberries and whipped cream for a perfect brunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Maceration Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancakes
  • 1 cup All-Purpose Flour Substitutable with gluten-free flour.
  • 2 tablespoons Granulated Sugar Consider coconut sugar for lower glycemic index.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 pinch Salt
  • 1 cup Milk Almond milk can be used for dairy-free option.
  • 1 large Egg Flaxseed mixed with water can be a vegan alternative.
  • 2 tablespoons Unsalted Butter Coconut oil can replace for dairy-free.
  • 1 teaspoon Vanilla Extract Pure extract is recommended.
Strawberry Topping
  • 2 cups Fresh Strawberries Frozen strawberries can be used if thawed.
  • 1 tablespoon Granulated Sugar For macerating strawberries.
  • 1 tablespoon Lemon Juice Optional for brightening flavor.
Whipped Cream
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 2 tablespoons Powdered Sugar Adjust to taste.
  • 1/2 teaspoon Vanilla Extract Pure extract for best results.

Equipment

  • Mixing Bowls
  • whisk
  • Non-stick skillet
  • spatula
  • Measuring Cups
  • Measuring Spoons
  • Refrigerator

Method
 

Preparation
  1. Wash and slice about 2 cups of fresh strawberries. Combine with 1 tablespoon of granulated sugar and a splash of optional lemon juice. Allow to sit for 15-30 minutes.
  2. In a bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
  3. In another bowl, mix 1 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract until blended.
  4. Combine the wet mixture into the dry ingredients and stir until just combined, being cautious not to overmix.
  5. Heat a non-stick skillet over medium-low heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form, then flip and cook until golden brown.
  6. Chill a mixing bowl in the refrigerator. Pour 1 cup of heavy cream into the bowl and whip until it thickens. Add 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract, whipping until soft peaks form.
  7. Stack 2-3 pancakes on each plate, top with the macerated strawberries and whipped cream.

Nutrition

Serving: 1pancakeCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For the best whipped cream, chill the mixing bowl before whipping. Don't overmix the batter to keep pancakes fluffy. Store leftovers separately in airtight containers.

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