A deliciously sweet stack of pancakes filled between layers with fresh whipped cream and juicy strawberries is perfect for a spring/summer treat! Level up your brunch with this soft and fluffy strawberry shortcake pancakes recipe.
About This Recipe
Amazingly fluffy pancakes packed with the classic flavor of strawberry shortcake will be the star of your breakfast table. It’s true that we love pancakes for breakfast, but these pancakes taste like dessert and are also perfect for an after-dinner treat. The basic ingredients of this recipe are not much different from other pancakes and the recipe is straightforward. You’ll love these soft and tender pancakes topped with whipped cream with a drizzle of sweet strawberry sauce.
Why You Will Love This Recipe
- Easy to make: Strawberry shortcake pancakes are Relatively easy to make and incredibly satisfying to eat.
- Tastes like dessert: These pancakes are truly irresistible with a luscious and sweet layer of whipped cream and fresh strawberries filled between each layer.
- Standard pantry ingredients: The ingredients you need for this recipe are pretty much the same as a regular pancake recipe. You can find all the ingredients already in your kitchen.
What You Will Need to Make Strawberry Shortcake Pancakes
These pancakes are made entirely with pantry items. See the step-by-step recipe below with all the tips you need to make fluffy strawberry shortcake pancakes.
- Flour: Plain all-purpose flour works best for these pancakes.
- Strawberries: Use ripe strawberries for the best flavor!
- Butter or oil: Butter gives a fluffy and moist texture to the pancakes.
- Baking powder: Baking powder is a leavening agent that increases the volume and lightens the texture of the pancakes.
- Baking soda: Baking soda acts as a leavening agent in pancake batter.
- Salt: Add a pinch of salt to balance the sweetness.
- Sweetener: You can use maple syrup, granulated sugar, or calorie-free sweetener to sweeten pancake batter.
- Egg: You will need one or more eggs, depending on the number of pancakes you make.
- Vanilla extract: Vanilla adds sweetness and flavor.
- Granulated sugar: Use granulated sugar to sweeten the strawberry mixture.
- Heavy Whipping cream
- Confectioners Sugar
How to Make Strawberry Shortcake Pancakes
- Cut strawberries into quarters.
- In a bowl combine strawberries with the granulated sugar. Cover and refrigerate for at least 30 minutes.
- To make pancake batter, in another bowl mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl crack the egg. Whisk egg with a fork until consistency is even. Then add the buttermilk, room-temperature melted butter, and vanilla extract, and mix well.
- Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not over-mix. Heat up a non-stick saucepan at medium heat, then spray oil or add a little butter. You can use a 1/4 measuring cup or ladle to pour batter into the pan.
- Cook each pancake until you see bubbles on the surface and the edges look golden brown and dry.
- In a clean bowl whip together your heavy whipping cream and confectioners sugar until soft and fluffy.
- To serve stack the pancakes on a plate and fill each of them with strawberries and whipped cream.
Expert Tips
- For having the same size and shape pancakes, use 1/4 cup scoop to portion the pancake batter.
- Do not overmix the batter. Overmixing develops the gluten in the batter, resulting in a dense texture in pancakes.
- Use fresh and juicy strawberries for this recipe.
- If you don’t have fresh strawberries on hand, substitute strawberry sauce.
FAQs
How Do You Keep Pancakes From Sticking to the Pan?
Use a non-stick griddle or skillet and grease with cooking spray or butter, this will help the pancake to not stick on the skillet and make it crispier on the edges when it is cooked.
How to Serve Fluffy Strawberry Shortcake Pancakes?
Once all cooked, stack the pancakes on top of each other and spread a layer of whipped cream and chopped strawberries between each layer.
Can I Make Strawberry Shortcake Pancakes Ahead of Time?
It’s best to enjoy pancakes fresh off the griddle but you can make a batch of pancakes ahead of time and store them in an airtight container in the refrigerator. When you’re ready to serve them, simply reheat them and serve with whipped cream and strawberries.
Did you like the strawberry shortcake pancakes recipe? Try my banoffee pie pancakes Recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1½ cup all-purpose flour
- 1½ cup buttermilk
- 3 tablespoons vegetable oil or melted butter
- 1 large egg
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons icing sugar
- Strawberry Topping:
- 2 cup fresh strawberries, quartered
- 1/4 cup granulated sugar
Instructions
Step 1
Cut strawberries into quarters.
Step 2
In a bowl combine strawberries with the granulated sugar. Cover and refrigerate for at least 30 minutes.
Step 3
To make pancake batter, in another bowl mix together flour, sugar, baking powder, baking soda, and salt.
Step 4
In another bowl crack the egg. Whisk egg with a fork until consistency is even. Then add the buttermilk, room temperature melted butter, vanilla extract, and mix well.
Step 5
Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix. Heat up a non-stick saucepan at medium heat, then spray oil or add a little butter. You can use a 1/4 measuring cup or ladle to pour batter into the pan.
Step 6
Cook each pancake until you see bubbles on the surface and the edges look golden brown and dry.
Step 7
In a clean bowl whip together your heavy whipping cream and confectioners sugar until soft and fluffy.
Step 8
To serve stack the pancakes on a plate and fill between each of them with strawberries and whipped cream.
