Strawberry Shortcake Pancakes

There’s something undeniably special about waking up to the sweet scent of Strawberry Shortcake Pancakes wafting through the air. It takes me back to those sunny spring mornings spent with my family, gathered around the kitchen table, eager to dive into a stack of fluffy pancakes topped with luscious strawberries and a dollop of whipped cream. It feels like a celebration, a moment that deserves to be cherished with every bite. The beauty of these pancakes is how they blend comfort and indulgence, making them perfect for any occasion, from a simple weekend brunch to an extravagant holiday feast. Every time I make them, I’m reminded of the joy that comes from sharing good food with loved ones.

Ingredients Required for Strawberry Shortcake Pancakes

Great cooking is all about using high-quality ingredients that complement each other. For these Strawberry Shortcake Pancakes, we bring together fresh strawberries, creamy buttermilk, and rich butter to create a deliciously fluffy pancake. Each ingredient plays a crucial role in delivering that perfect bite.

• 1½ cups all-purpose flour – The foundation for our pancakes, giving them structure and fluffiness.
• 2 tablespoons sugar – A touch of sweetness that enhances the flavor.
• 1 teaspoon baking powder – Helps the pancakes rise and become fluffy.
• ¾ teaspoon baking soda – Works in conjunction with the buttermilk to create airiness.
• ¼ teaspoon salt – Balances the sweetness and enhances the overall taste.
• 1 egg – Adds richness and helps bind the ingredients together.
• 4 tablespoons butter, melted – Provides a rich flavor and moisture.
• 1⅓ cups buttermilk – Makes the pancakes tender and adds a slight tang.
• Vegetable oil – Used for greasing the pan to prevent sticking.
• 2½ cups quartered strawberries – The star of the show, adding freshness and sweetness.
• 1 cup water – Used to create strawberry syrup.
• 1 cup sugar – Sweetens the strawberry syrup.
• 1 tablespoon cornstarch – Thickens the syrup for a luscious texture.
• 1 tablespoon water – Used to dissolve the cornstarch.
• 1 cup homemade or store-bought whipped cream – Adds a creamy topping for indulgence.
• Sliced strawberries for garnish – A fresh and vibrant addition on top.

Strawberry Shortcake Pancakes Instructions

Making Strawberry Shortcake Pancakes is a delightful experience that fills your kitchen with the sweet aroma of strawberries. Let’s go step-by-step to create these delicious stacks!

1. Start by making the strawberry syrup. In a medium saucepan, combine quartered strawberries, 1 cup of water, and 1 cup of sugar. Stir well, then bring the mixture to a boil over medium-high heat. You’ll want to keep an eye on it, as it can bubble up quickly!

2. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. You’ll notice the strawberries releasing their juices, creating a beautiful syrup. Stir occasionally to avoid sticking.

3. After 10 minutes, remove the pan from the heat and let it cool slightly. Then, pour the mixture through a fine-meshed strainer into a bowl. Make sure to press down on the solids with the back of a spoon to extract all the delicious liquid. Set this syrup aside for serving later.

4. Now, let’s make the pancakes! In a large bowl, mix together the all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. This will be your dry mixture.

5. In a separate medium bowl, whisk together the egg, melted butter, and buttermilk until well combined. The mixture should be creamy and slightly thick.

6. Pour the wet ingredients into the dry mixture. Gently stir until just combined. The batter should be thick; don’t overmix it. If it feels too thick, you can add a little more buttermilk for the right consistency.

7. Heat a large nonstick griddle pan or skillet over medium heat. Add about ½ teaspoon of oil for each pancake. Once hot, use a measuring cup to scoop about ¼ to ⅓ cup of batter and pour it onto the oil. You should hear a satisfying sizzle!

8. Watch closely for bubbles to form on the surface of the pancakes. Once you see bubbles, it’s time to flip! Carefully turn them over and cook until golden brown and fully cooked through, usually 2 to 3 minutes more.

9. These pancakes are hearty, so ensure they’re cooked all the way through. If they still feel gooey in the middle, lower the heat slightly and give them a bit more time.

10. To serve, stack your pancakes high! Place sliced strawberries between each layer, then generously drizzle with the strawberry syrup. Finish with a dollop of whipped cream on top and extra strawberries for garnish. Enjoy the bliss!

Tips and Tricks about Strawberry Shortcake Pancakes

Cooking is a joy, and I’ve gathered some tips to enhance your experience while making Strawberry Shortcake Pancakes. These insights will help you create the best pancakes possible!

• Storage: Store leftover pancakes in an airtight container in the refrigerator. They can last for up to 3 days. Simply reheat them in a toaster or microwave when you’re ready to enjoy!
• Freezing: You can freeze the pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can last for up to 2 months.
• Pairing: Serve your pancakes with a side of fresh fruit or yogurt to make it a balanced meal that’s both satisfying and nutritious.
• Cooking in Batches: If serving a crowd, cook pancakes in batches while keeping them warm in a low oven. This way, everyone can enjoy them hot!
• Making Them Fluffy: To achieve maximum fluffiness, let your batter rest for about 5 minutes before cooking. This helps the leavening agents do their job.
• Custom Serving Styles: Consider adding toppings like chopped nuts, coconut flakes, or flavored syrups to elevate the pancake experience.

Perfect Pairings for Strawberry Shortcake Pancakes

When it comes to serving Strawberry Shortcake Pancakes, the possibilities are endless. Here are some delightful pairings and serving suggestions:

• Fresh Fruit Salad: A vibrant mix of seasonal fruits not only complements the pancakes but also adds a refreshing contrast.
• Maple Syrup: Drizzling a bit of pure maple syrup over the pancakes enhances the sweetness and adds a rich flavor.
• Beverages: Pair your pancakes with a refreshing glass of orange juice or a warm cup of coffee for a perfect breakfast experience.
• Yogurt Parfait: Layering yogurt with fruits and granola creates a delicious side dish that balances the sweetness of the pancakes.
• Special Occasions: These pancakes shine during special events like Mother’s Day brunch or a birthday breakfast, making celebrations even more memorable.
• Brunch Buffet: Include these pancakes in a brunch spread alongside dishes like quiches, breakfast casseroles, and smoothies for a delightful feast.

FAQ

Conclusion

The Strawberry Shortcake Pancakes are not just pancakes; they are a celebration of flavor and nostalgia. Every bite transports you to those cherished memories of family gatherings and joyful mornings. I encourage you to try making these pancakes for yourself and experience the joy they bring to the table. Gather your loved ones, whip up a batch, and create new memories that will last a lifetime!

Strawberry Shortcake Pancakes

The ultimate comfort food, Strawberry Shortcake Pancakes are fluffy, sweet, and bursting with fresh strawberries. Perfect for any brunch occasion, these pancakes are drizzled with homemade syrup and crowned with whipped cream. Treat yourself and your loved ones to this delightful breakfast experience!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Fine-Meshed Strainer
• Griddle

Ingredients

  

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• 4 tablespoons butter, melted
• 1⅓ cups buttermilk
• vegetable oil
• 2½ cups quartered strawberries
• 1 cup water
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup homemade or store-bought whipped cream
• sliced strawberries for garnish

Instructions

 

• Start by making the strawberry syrup. In a medium saucepan, combine quartered strawberries, 1 cup of water, and 1 cup of sugar. Stir well, then bring the mixture to a boil over medium-high heat. You'll want to keep an eye on it, as it can bubble up quickly!
• Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. You'll notice the strawberries releasing their juices, creating a beautiful syrup. Stir occasionally to avoid sticking.
• After 10 minutes, remove the pan from the heat and let it cool slightly. Then, pour the mixture through a fine-meshed strainer into a bowl. Make sure to press down on the solids with the back of a spoon to extract all the delicious liquid. Set this syrup aside for serving later.
• Now, let’s make the pancakes! In a large bowl, mix together the all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. This will be your dry mixture.
• In a separate medium bowl, whisk together the egg, melted butter, and buttermilk until well combined. The mixture should be creamy and slightly thick.
• Pour the wet ingredients into the dry mixture. Gently stir until just combined. The batter should be thick; don’t overmix it. If it feels too thick, you can add a little more buttermilk for the right consistency.
• Heat a large nonstick griddle pan or skillet over medium heat. Add about ½ teaspoon of oil for each pancake. Once hot, use a measuring cup to scoop about ¼ to ⅓ cup of batter and pour it onto the oil. You should hear a satisfying sizzle!
• Watch closely for bubbles to form on the surface of the pancakes. Once you see bubbles, it’s time to flip! Carefully turn them over and cook until golden brown and fully cooked through, usually 2 to 3 minutes more.
• These pancakes are hearty, so ensure they’re cooked all the way through. If they still feel gooey in the middle, lower the heat slightly and give them a bit more time.
• To serve, stack your pancakes high! Place sliced strawberries between each layer, then generously drizzle with the strawberry syrup. Finish with a dollop of whipped cream on top and extra strawberries for garnish. Enjoy the bliss!

Notes

• Storage: Store leftover pancakes in an airtight container in the refrigerator. They can last for up to 3 days. Simply reheat them in a toaster or microwave when you're ready to enjoy!
• Freezing: You can freeze the pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can last for up to 2 months.
• Pairing: Serve your pancakes with a side of fresh fruit or yogurt to make it a balanced meal that's both satisfying and nutritious.
• Cooking in Batches: If serving a crowd, cook pancakes in batches while keeping them warm in a low oven. This way, everyone can enjoy them hot!
• Making Them Fluffy: To achieve maximum fluffiness, let your batter rest for about 5 minutes before cooking. This helps the leavening agents do their job.
• Custom Serving Styles: Consider adding toppings like chopped nuts, coconut flakes, or flavored syrups to elevate the pancake experience.

Keyword Breakfast Pancakes, Fluffy Pancakes, Strawberry Pancakes, Strawberry Recipes

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.