Strawberry Shortcake Pancakes (Print version)
Fluffy buttermilk pancakes layered with juicy strawberries and homemade whipped cream for a sweet brunch stack.
# Ingredients:
For the strawberries
01 -
1 lb (450 g) fresh strawberries, hulled and sliced
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon fresh lemon juice
For the whipped cream
04 -
1 cup (240 ml) cold heavy whipping cream
05 -
2 tablespoons powdered sugar
06 -
1/2 teaspoon vanilla extract
For the pancakes
07 -
1 1/2 cups (190 g) all-purpose flour
08 -
2 tablespoons granulated sugar
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon fine salt
12 -
1 1/4 cups (300 ml) buttermilk
13 -
2 large eggs
14 -
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Toss the sliced strawberries with granulated sugar and lemon juice. Let them stand for 10-15 minutes, stirring once, until glossy and juicy.
02 -
Beat the cold heavy cream, powdered sugar, and vanilla until soft to medium peaks form. Refrigerate while you cook the pancakes.
03 -
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a second bowl, whisk buttermilk, eggs, melted butter, and vanilla. Pour wet ingredients into dry ingredients and stir gently until just combined.
04 -
Warm a griddle or large nonstick skillet over medium heat. Lightly butter the surface. The pan is ready when a drop of water sizzles and evaporates.
05 -
Scoop about 1/4 cup batter per pancake. Cook for 2-3 minutes, until bubbles form and the edges look set. Flip and cook 1-2 minutes more, until golden and cooked through.
06 -
Stack warm pancakes with spoonfuls of strawberries and whipped cream. Finish with extra berry juices and serve right away.
# Good to know:
01 -
Best served immediately after stacking.
02 -
Keep pancakes, strawberries, and cream separate if making components ahead.
03 -
Makes about 12 small pancakes.