If you’re on the hunt for a breakfast that tastes like a sweet summer dream, you have to try this Strawberry Shortcake Pancakes Recipe. Imagine tender, fluffy pancakes bursting with fresh strawberries folded right into the batter, then topped with macerated berries and a cloud of whipped cream—each bite a perfect harmony of fluffy, fruity, and creamy. It is such a joyful way to start the day or impress guests with a dessert-style brunch that feels both nostalgic and fresh.
Ingredients You’ll Need
Gathering the right ingredients is key to making these Strawberry Shortcake Pancakes truly shine. Each component plays a role—from the fluffy texture created by the baking powder to the natural sweetness and vibrant color the fresh strawberries bring.
- 1 1/2 cups all-purpose flour: The base for fluffy, tender pancakes that hold their shape perfectly.
- 2 tablespoons granulated sugar: Adds just enough sweetness without overpowering the strawberries.
- 1 tablespoon baking powder: The secret hero that makes your pancakes rise beautifully and stay light.
- 1/4 teaspoon salt: Enhances all the other flavors in the batter.
- 1 1/4 cups milk: Keeps the batter moist and tender, balancing richness and lightness.
- 1 egg: Binds everything together and contributes to the fluffy texture.
- 3 tablespoons unsalted butter, melted: Provides richness and a subtle buttery flavor.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma and depth of flavor.
- 1 cup chopped fresh strawberries: These juicy gems give each pancake bursts of fresh fruit goodness.
- For topping — 1 1/2 cups sliced strawberries: The perfect fresh finish to your stack.
- 2 tablespoons sugar (optional): To macerate the strawberries, making them extra sweet and juicy.
- 1 cup whipped cream or whipped topping: The classic creamy topping that completes every bite.
How to Make Strawberry Shortcake Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This dry mix is the foundation that ensures your pancakes have the perfect lift and just the right hint of sweetness. Whisking at this stage also removes any lumps and aerates the flour, making for lighter pancakes.
Step 2: Combine the Wet Ingredients
In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. The melted butter not only adds flavor but keeps your pancakes tender, while the vanilla brings that lovely aromatic sweetness that pairs beautifully with fresh strawberries.
Step 3: Blend Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing or your pancakes might turn out tough. Then gently fold in the chopped strawberries so they’re evenly distributed throughout the batter, which will ensure bursts of fresh fruit in every bite.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about a 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, waiting until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through. Your kitchen will start to smell amazing!
Step 5: Prepare the Topping
While the pancakes are cooking, toss the sliced strawberries with sugar if you like a sweeter topping, and let them sit for 5 to 10 minutes to macerate. This step softens the berries and brings out their natural juices—a lovely sauce that perfectly complements the pancakes.
Step 6: Assemble and Serve
Stack your pancakes high, generously spoon over the macerated strawberries, and crown the stack with a fluffy dollop of whipped cream. This presentation captures the essence of a classic strawberry shortcake, but with the comforting twist of pancakes.
How to Serve Strawberry Shortcake Pancakes Recipe
Garnishes
Beyond the macerated strawberries and whipped cream, you can sprinkle a little powdered sugar for a dainty snowy effect or add a few fresh mint leaves to introduce a hint of brightness and color contrast. A drizzle of strawberry syrup or a splash of honey also works beautifully for added sweetness and shine.
Side Dishes
These pancakes shine on their own, but if you want to round out your breakfast or brunch, consider serving them with crispy bacon or sausage for a savory counterbalance. A simple yogurt parfait or fresh fruit salad on the side complements the fruity flavors without overpowering them.
Creative Ways to Present
Try layering your pancakes in short stacks layered with whipped cream and fruit for an elegant look, or serve mini versions on skewers alternating pancakes and strawberries for a fun finger food twist. You could even turn this recipe into waffles, using the same batter, for a delightful variation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes, wrap them tightly in plastic wrap or store in an airtight container in the fridge for up to 2 days. This helps retain moisture so they don’t dry out, making it easy to enjoy them again without sacrificing texture.
Freezing
Strawberry Shortcake Pancakes freeze wonderfully. Allow them to cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag or container. This prevents them from sticking together and lets you pop out just the amount you want whenever a craving strikes.
Reheating
To reheat, use a toaster oven or microwave. Toasting helps keep the edges crispy while warming through, but microwaving in short bursts with a damp paper towel nearby adds a bit of moisture so they heat evenly without becoming rubbery.
FAQs
Can I use frozen strawberries for the Strawberry Shortcake Pancakes Recipe?
While fresh strawberries are recommended for the best flavor and texture, you can use thawed frozen strawberries if fresh aren’t available. Just be sure to drain any excess juices to prevent the batter from becoming too wet.
How do I prevent my pancakes from being too dense?
Be careful not to overmix the batter; stir just until the ingredients come together. Overmixing activates gluten in the flour, which can make your pancakes chewy instead of fluffy.
Can I substitute milk with a dairy-free option?
Absolutely! Almond milk, oat milk, or any other plant-based milk works well in this recipe. The flavor may vary slightly but will still yield delicious pancakes.
What’s the best way to fold in the strawberries?
Use a gentle folding motion with a spatula so the berries stay intact and don’t break up, which keeps the batter looking pretty and prevents excess juice from making it too runny.
Can I make this recipe vegan?
With some tweaks, yes! Replace the egg with a flax or chia egg, swap milk for a plant-based alternative, and use a vegan butter substitute. The texture will be slightly different but still tasty.
Final Thoughts
If you’re craving a breakfast that’s joyful, comforting, and packed with fresh fruity flavors, this Strawberry Shortcake Pancakes Recipe is your new go-to. It’s simple to make, utterly delicious, and sure to bring a smile to anyone’s face at the table. Grab your strawberries and get ready to create a stack of sunshine that you and your loved ones will savor again and again.
Print
Strawberry Shortcake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fluffy Strawberry Shortcake Pancakes, a perfect summer breakfast treat featuring tender pancakes loaded with fresh strawberries, finished with macerated fruit and whipped cream for a luscious, sweet finish.
Ingredients
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
Topping
- 1 1/2 cups sliced strawberries
- 2 tablespoons sugar (optional)
- 1 cup whipped cream or whipped topping
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt thoroughly to combine the leavening agents and seasoning evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and homogeneous, ensuring all liquids are well incorporated.
- Make Pancake Batter: Pour the wet mixture into the dry ingredients. Gently stir until just combined; the batter should be slightly lumpy and not overmixed to keep pancakes tender. Fold in the chopped fresh strawberries carefully.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or oil to prevent sticking and help achieve a golden crust.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges look set, indicating it’s time to flip.
- Flip & Finish Cooking: Flip pancakes carefully and cook the other side 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 develop juices and sweetness, enhancing the topping flavor.
- Serve: Stack the warm pancakes, then top generously with the macerated strawberries and a dollop of whipped cream. Serve immediately to enjoy the best texture and flavor.
Notes
- For an indulgent twist, drizzle with strawberry syrup or melted white chocolate before serving.
- These pancakes freeze well; let them cool completely and freeze flat in a single layer. Reheat in a toaster or microwave for a quick breakfast.
