Description
These Strawberry Shortcake Pancakes bring all the joy of a classic dessert right to your breakfast table! Fluffy pancakes, layered with sweet, syrupy strawberries and topped with homemade whipped cream, make for a dreamy, indulgent breakfast that feels like a special occasion—yet it’s easy enough for any day!
Ingredients
Scale
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- 1/2 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Strawberry Topping: In a small bowl, mix sliced strawberries with sugar and lemon juice. Set aside for 10-15 minutes until the berries release their juices.
- Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the egg, milk, sour cream, vanilla extract, and melted butter until smooth. Add the wet ingredients to the dry ingredients and stir just until combined—don’t overmix!
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and grease lightly with butter. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form, flip, and cook until golden brown on the other side.
- Whip the Cream: In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble: Stack pancakes on a plate, layering with strawberry topping between each pancake. Top with whipped cream and more strawberries for the perfect finishing touch.
Notes
- For extra sweetness, drizzle the pancakes with a little maple syrup or melted chocolate!
- You can use frozen strawberries if fresh ones aren’t available—just thaw them first and drain any excess liquid.
- Swap out the strawberries for other berries like blueberries or raspberries to mix it up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 350 kcal
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg