Strawberry Shortcake Pancakes

Few things bring as much joy as a warm stack of Strawberry Shortcake Pancakes. These fluffy, golden pancakes, topped with sweet macerated strawberries and homemade whipped cream, turn any breakfast into an unforgettable treat. Whether you’re indulging on a slow weekend morning or treating your loved ones to something special, this dish is bound to impress.

I still remember the first time my grandmother surprised me with these pancakes. We had spent the morning picking fresh strawberries at the market, and instead of making our usual shortcake, she decided to incorporate them into pancakes. The result? A perfect fusion of breakfast and dessert that quickly became a cherished tradition. Now, every bite of Strawberry Shortcake Pancakes transports me back to those warm summer mornings filled with laughter and love.

Why You’ll Love These Homemade Strawberry Shortcake Pancakes

• Quick and easy – Ready in just a few simple steps.
• Fluffy and light – Buttermilk and baking soda ensure a soft texture.
• Versatile – Use fresh or frozen strawberries.
• Perfect for special occasions – Great for Mother’s Day, Valentine’s Day, or weekend brunch.
• Easily customizable – Adjust sweetness, toppings, and flour types to suit dietary needs.

First: How to Make Easy Strawberry Shortcake Pancakes from Scratch

First: Gather Your Ingredients for Strawberry Shortcake Pancakes

Before you begin, gather the following:

the Strawberries:

• 1 pound fresh strawberries, diced
• 1/4 cup granulated sugar

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Pancakes:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 tablespoons melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Second: Prepare the Strawberries (Strawberry Shortcake Pancakes)

1. In a bowl, mix the diced strawberries with sugar.
2. Let them sit for at least 30 minutes, allowing the juices to release and create a syrupy consistency.

Third: Make the Whipped Cream (Strawberry Shortcake Pancakes)

1. Using an electric mixer, beat the heavy cream until soft peaks form.
2. Add the powdered sugar and vanilla extract.
3. Continue whipping until stiff peaks form. Refrigerate until needed.

Fourth: Prepare the Pancake Batter (Strawberry Shortcake Pancakes)

1. In a mixing bowl, whisk together flour, baking soda, salt, and sugar.
2. In another bowl, mix butter, egg, vanilla extract, and buttermilk.
3. Slowly incorporate the wet ingredients into the dry, stirring until just combined. Avoid overmixing!

Fifth: Cook the Pancakes (Strawberry Shortcake Pancakes)

1. Heat a griddle or non-stick pan over medium-high heat (about 350°F).
2. Lightly grease with non-stick spray or butter.
3. Pour 1/4 cup of batter onto the hot griddle.
4. Cook for 2-3 minutes, or until bubbles appear on the surface, then flip.
5. Cook for another 1-2 minutes until golden brown.

Sixth: Assemble the Pancakes (Strawberry Shortcake Pancakes)

1. Stack pancakes on a plate.
2. Layer each with whipped cream and macerated strawberries.
3. Drizzle with maple syrup or extra strawberry compote.
4. Dust with powdered sugar for a finishing touch.

For another cozy meal idea, try this Easy Cracker Barrel Meatloaf Recipe for a delicious comfort dish.

Tips for Making the Best Buttermilk Strawberry Shortcake Pancakes

• Use fresh strawberries for the best flavor.
• Avoid overmixing the batter to maintain a light texture.
• Cook on medium heat for even browning.
• Serve immediately for the fluffiest pancakes.
• Store extra whipped cream in the fridge for up to 24 hours.

For a comforting, slow-cooked meal, check out this Crockpot Beef and Noodles Recipe.

Common Mistakes to Avoid When Cooking Fluffy Strawberry Shortcake Pancakes

1. Overmixing the Batter

Too much stirring can make pancakes dense. Stir until just combined.

2. Skipping the Rest Time for Strawberries

Allowing strawberries to macerate enhances their sweetness and creates a delicious syrup. Patience pays off!

3. Using Regular Milk Instead of Buttermilk

Buttermilk provides extra lift. If unavailable, mix one cup of milk with a tablespoon of vinegar or lemon juice as a substitute.

4. Cooking Pancakes at the Wrong Temperature

A too-hot griddle will burn pancakes, while a low temperature won’t give them the right rise. Stick to medium heat (around 350°F).

Want a cheesy, baked meal instead? Try this Ricotta Stuffed Shells Recipe for a rich and satisfying dish.

FAQs About Cooking Perfect Strawberry Shortcake Pancakes

Q: Can I make these Strawberry Shortcake Pancakes ahead of time?

Yes! Store them in an airtight container in the fridge for up to 3 days. Reheat before serving.

Q: Can I use frozen strawberries?

Absolutely! Just thaw and drain excess liquid before mixing with sugar.

Q: How can I make these Strawberry Shortcake Pancakes healthier?

Use whole wheat flour, coconut sugar, and Greek yogurt instead of whipped cream.

Q: What other toppings can I add?

Consider chocolate chips, chopped nuts, or a drizzle of honey.

Q: How do I store leftover pancakes?

Freeze pancakes in a single layer before transferring to a freezer bag. Reheat in the oven or toaster for the best texture.

Conclusion : Strawberry Shortcake Pancakes

These Strawberry Shortcake Pancakes are the ultimate breakfast indulgence. Light, fluffy, and stacked high with sweet strawberries and creamy whipped topping, they’re perfect for any occasion.

Try them for your next brunch or family breakfast, and share your thoughts in the comments below! Happy cooking!

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