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!
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.