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Strawberry Shortcake Pancakes

Fluffy Strawberry Shortcake Pancakes for a Sweet Brunch

Delight in Fluffy Strawberry Shortcake Pancakes, a sweet twist on classic pancakes infused with juicy strawberries and whipped cream, perfect for brunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 2 cups Fresh Strawberries Use ripe strawberries for natural sweetness.
  • 1.5 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 2 tablespoons Baking Powder Essential for fluffiness.
  • 1 cup Milk Almond or oat milk for dairy-free option.
  • 2 large Eggs Can be substituted with flax eggs for a vegan option.
  • 2 tablespoons Sugar Adjust based on the ripeness of strawberries.
  • 0.5 teaspoon Salt A pinch to balance flavors.
  • 1 teaspoon Vanilla Extract Optional but recommended.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Coconut cream is a great dairy-free substitute.

Equipment

  • mixing bowl
  • whisk
  • griddle or non-stick skillet
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Macerate the Strawberries: Wash and slice fresh strawberries. Sprinkle with sugar and let sit for 15–20 minutes.
  2. Prepare Pancake Batter: Combine flour, baking powder, sugar, and salt. In another bowl, whisk milk, eggs, and vanilla. Stir wet into dry until just combined. Let batter rest for 5–10 minutes.
  3. Cook the Pancakes: Preheat griddle over medium heat. Grease it and pour ¼ cup batter. Cook until bubbles form, flip and cook until golden. Repeat with remaining batter.
  4. Whip the Cream: In a chilled bowl, beat heavy cream until thick, add sugar and vanilla to taste, and whip until soft peaks form.
  5. Assemble the Pancakes: Stack pancakes on a plate, top with macerated strawberries and whipped cream. Serve immediately.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the microwave or toaster. For freezing, place pancakes between parchment and freeze for up to 2 months.

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