These Strawberry Shortcake Pancakes bring a delicious twist to classic pancakes with layers of sweet strawberries and fluffy whipped cream. They’re perfect for a special breakfast or brunch!
INGREDIENTS
- For the Pancakes:
- All-purpose flour: 1 1/2 cups, provides the structure for fluffy pancakes.
- Granulated sugar: 2 tablespoons, for a touch of sweetness in the batter.
- Baking powder: 2 teaspoons, helps the pancakes rise and become light.
- Baking soda: 1/2 teaspoon, adds lift and a tender texture.
- Salt: 1/2 teaspoon, balances the sweetness and enhances flavor.
- Buttermilk: 1 cup, for a slight tang and fluffy texture.
- Milk: 1/2 cup, helps thin out the batter.
- Large egg: 1, binds the ingredients together.
- Unsalted butter: 1/4 cup, melted, adds richness to the pancakes.
- Vanilla extract: 1 teaspoon, for a warm, sweet flavor.
- For the Strawberry Topping:
- Fresh strawberries: 2 cups, hulled and sliced, to layer with the pancakes.
- Granulated sugar: 1/4 cup, enhances the natural sweetness of the strawberries.
- Lemon juice (optional): 1 teaspoon, to add a hint of brightness to the strawberries.
- For the Whipped Cream:
- Heavy cream: 1 cup, whipped to soft peaks for a creamy topping.
- Powdered sugar: 2 tablespoons, adds sweetness and stability to the whipped cream.
- Vanilla extract: 1/2 teaspoon, for added flavor in the whipped cream.
INSTRUCTIONS
- Step 1: Prepare the Pancakes
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, which is fine for fluffy pancakes.
- Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with remaining batter.
- Step 3: Prepare the Strawberry Topping
- In a bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let sit for about 15 minutes to allow the strawberries to release their juices. Add lemon juice if desired for added brightness.
- Step 4: Prepare the Whipped Cream
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
- Step 5: Assemble the Pancakes
- Stack the pancakes on a serving plate, spoon the strawberry topping over the pancakes, including the strawberry juices, and top with a dollop of whipped cream.
Serving and Storage Tips
- Serve the pancakes warm with fresh strawberry topping and whipped cream for the best flavor and texture.
- If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or skillet to restore their texture.
- The whipped cream is best prepared fresh, but it can be stored in the refrigerator for up to 1 day if needed.
Helpful Notes
- For an extra touch, add a sprinkle of powdered sugar over the pancakes before serving.
- If you prefer a thicker batter, use less milk or add a bit more flour to achieve the desired consistency.
- Try swapping the strawberries with mixed berries or sliced peaches for a delicious variation.
Tips from Well-known Chefs
- Chef Martha Stewart recommends using a blend of buttermilk and milk for extra fluffy pancakes with a subtle tang.
- Chef Ina Garten suggests chilling the mixing bowl and beaters before whipping the cream for faster, more stable results.
- Chef Jamie Oliver recommends letting the batter rest for a few minutes after mixing to allow the ingredients to blend and the pancakes to cook more evenly.