Description
Delight in these fluffy Strawberry Shortcake Pancakes, infused with fresh strawberries and topped with whipped cream and a dusting of powdered sugar. Perfect for a special breakfast or brunch, these pancakes combine the classic flavors of strawberry shortcake with a light, airy texture.
Ingredients
Scale
Pancake Batter
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Toppings
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
- 2 tbsp powdered sugar (for dusting)
Instructions
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the chopped strawberries evenly into the batter.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and the edges appear set, about 2-3 minutes. Carefully flip the pancakes and cook the other side for 1-2 minutes until golden brown and fully cooked through.
- Assemble and Serve: Stack the cooked pancakes on individual plates or a serving platter. Top each stack with sliced fresh strawberries and a generous dollop of whipped cream. Finish with a light dusting of powdered sugar for a classic strawberry shortcake presentation. Serve immediately while warm.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness in your pancakes and toppings.
- Do not overmix the batter to keep the pancakes light and fluffy.
- Adjust heat as needed while cooking to prevent burning and ensure even cooking.
- You can substitute milk with a non-dairy alternative if preferred.
- For extra indulgence, drizzle maple syrup or honey over the pancake stack.
