Strawberry Shortcake Pancakes
Fluffy pancakes layered with macerated strawberries and whipped cream, perfect for brunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- â…“ cup Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 ¼ cups Milk
- 1 Large Egg
- â…“ cup Melted Unsalted Butter
- 1 tsp Vanilla Extract
- 2 cups Fresh Strawberries, sliced
- 2 tbsp Granulated Sugar (for macerating strawberries)
- 1 tbsp Lemon Juice (optional)
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar (Confectioners’ Sugar)
- ½ tsp Vanilla Extract (for whipped cream)
Instructions
- Prepare Your Sweet Strawberry Topping: Wash and slice the strawberries, mix with granulated sugar and lemon juice, and let sit at room temperature for at least 15-30 minutes.
- Whisk Up Your Fluffy Pancake Batter: In a bowl, combine dry ingredients. In another bowl, mix wet ingredients, then combine with dry until just mixed.
- Cook Your Golden Pancakes: Heat the griddle and pour in batter. Cook for 2-3 minutes on each side until golden brown.
- Whip Up Your Creamy Topping: Chill the bowl, then beat the cold cream, adding powdered sugar and vanilla until desired peaks form.
- Assemble Your Strawberry Shortcake Pancakes: Stack pancakes, layer with strawberries and whipped cream, and serve immediately.
Notes
For variations, try adding chocolate chips or using different fruits.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 21g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg