Get ready for breakfast bliss with these Fluffy Strawberry Shortcake Pancakes! This recipe combines the light, airy texture of homemade buttermilk pancakes with the sweet, juicy flavor of fresh strawberries and luscious whipped cream, capturing the essence of classic strawberry shortcake in pancake form. I absolutely love making these Strawberry Shortcake Pancakes for a special weekend brunch or a delightful spring treat when strawberries are perfectly in season. They're surprisingly easy to whip up and guaranteed to bring smiles to the table!
Why You'll Love These Strawberry Shortcake Pancakes
- Classic Flavor Combo: The pairing of strawberries and cream is timeless and delicious.
- Fluffy Pancakes: The buttermilk pancake recipe yields incredibly light and fluffy results.
- Fresh Strawberry Topping: Macerating the strawberries brings out their natural sweetness and creates a lovely syrupy topping.
- Easy to Make: Despite looking impressive, this recipe uses simple ingredients and techniques.
- Perfect for Brunch: An ideal centerpiece for a special breakfast or brunch gathering.
Ingredients for Strawberry Shortcake Pancakes
Here's what you'll need to make this delightful breakfast treat. The full list with measurements is in the recipe card below.
Strawberries
- Fresh strawberries, diced (Fruit)
- Granulated sugar (Sweetener)
Whipped Cream
- Heavy cream (Dairy)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
Pancakes
- All-purpose flour (Dry Ingredient)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Granulated sugar (Sweetener)
- Butter, melted (Fat)
- Large egg (Binder)
- Vanilla extract (Flavoring)
- Buttermilk (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore these classic Strawberry Shortcake Pancakes, but here are a few fun variations:
- Different Berries: Use raspberries, blueberries, or a mixed berry combination instead of strawberries.
- Add Lemon Zest: Add some lemon zest to the pancake batter or the whipped cream for a bright citrus note.
- Chocolate Chip: Fold some mini white chocolate chips into the pancake batter.
- Different Topping: Drizzle with maple syrup or strawberry syrup in addition to the whipped cream and berries.
- Make it Shortcake Style: Serve the strawberry mixture and whipped cream alongside actual shortcake biscuits instead of pancakes.
How to Make Strawberry Shortcake Pancakes
Let me show you how easy it is to make these Strawberry Shortcake Pancakes:
Prepare the Strawberries (Macerate)
- In a bowl, I mix together the diced strawberries and granulated sugar.
- I let this mixture sit for 30 minutes to 2 hours. This process, called macerating, draws out the juices from the strawberries and creates a natural syrup.
Make the Whipped Cream
- Using an electric mixer, I beat the cold heavy cream until soft peaks form.
- I add the powdered sugar and vanilla extract and continue to beat until stiff peaks form. Be careful not to overbeat, or it will turn into butter!
- I refrigerate the whipped cream until ready to use.
Make the Pancake Batter
- To make the pancakes, I first mix together the flour, baking soda, and salt in a bowl.
- In a separate bowl, I mix together the melted butter, sugar, egg, vanilla extract, and buttermilk until well blended.
- I add the wet ingredients to the flour mixture and mix just until combined. A few lumps are okay; overmixing makes tough pancakes.
Cook the Pancakes
- I heat my griddle to medium-high heat, about 350 degrees F (175°C), and spray it with non-stick spray.
- I scoop about ¼ cup of batter onto the hot griddle for each pancake.
- I cook for 2-3 minutes, until there are little bubbles forming over the surface.
- I flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- I remove the cooked pancakes and continue with the remaining batter.
Assemble and Serve
- To serve, I top a stack of warm pancakes with a generous dollop of the homemade whipped cream and a spoonful of the juicy macerated strawberries.
Tips and Tricks for the BEST Pancakes
Here are my secrets for making these Strawberry Shortcake Pancakes truly exceptional:
- Use Buttermilk: Buttermilk reacts with the baking soda to create extra fluffy pancakes. If you don't have buttermilk, you can make a substitute (add 1 tablespoon lemon juice or white vinegar to 1 cup of milk and let sit for 5 minutes).
- Don't Overmix Batter: Mix just until the wet and dry ingredients are combined. Lumps are okay!
- Let Batter Rest (Optional): Letting the batter rest for 5-10 minutes can allow the flour to hydrate and result in even tenderer pancakes.
- Proper Griddle Temperature: Ensure the griddle is properly heated. If it's too low, pancakes won't brown; if too high, they'll burn before cooking through.
- Fresh Strawberries: Using fresh, ripe strawberries yields the best flavor for the topping.
How to Serve
These Strawberry Shortcake Pancakes are a complete breakfast treat! Serve them:
- Stacked High: Create impressive stacks topped generously with cream and strawberries.
- For Brunch: A perfect centerpiece for a spring or summer brunch.
- As Dessert: A light and fruity dessert option.
Serve immediately while the pancakes are warm.
Make Ahead and Storage
- Strawberries: The macerated strawberries can be made up to a day ahead and stored in the refrigerator.
- Whipped Cream: Homemade whipped cream is best made fresh but can be stored in the fridge for a few hours.
- Pancakes: Leftover pancakes can be stored in the refrigerator for 2-3 days or frozen. Reheat in a toaster, microwave, or oven.
FAQs about Strawberry Shortcake Pancakes
- Can I use frozen strawberries?
- Yes, thaw frozen strawberries completely and drain any excess liquid before macerating with sugar. Fresh strawberries generally have a better texture for this topping.
- Can I use store-bought whipped cream?
- Yes, you can use store-bought whipped cream or Cool Whip as a shortcut.
- Can I make the pancake batter ahead of time?
- It's best to cook the pancake batter shortly after mixing, as the baking soda starts reacting immediately. You can store it in the fridge for an hour or so if needed.
Enjoy these fluffy, fruity, and utterly delightful Strawberry Shortcake Pancakes! They're a perfect way to celebrate strawberry season or brighten any morning.
Print
Fluffy Strawberry Shortcake Pancakes
- Prep Time: 15 minutes
- Macerating Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Breakfast, Brunch
- Cuisine: American
Description
These Strawberry Shortcake Pancakes bring the beloved dessert to the breakfast table! Fluffy buttermilk pancakes are served with sweet, juicy macerated strawberries and fresh homemade whipped cream for a delightful treat.
Ingredients
Scale
For the Macerated Strawberries:
- 1 pound fresh strawberries, hulled and diced
- ¼ cup granulated sugar
For the Whipped Cream:
- 1 cup heavy cream, very cold
- ¼ cup powdered sugar (confectioners' sugar)
- ½ teaspoon vanilla extract
For the Pancakes:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
1. Prepare Macerated Strawberries:
- In a medium bowl, combine the diced fresh strawberries and ¼ cup granulated sugar. Stir gently to coat the strawberries.
- Let the mixture sit at room temperature for at least 30 minutes, or up to 2 hours. The sugar will draw out the juices from the strawberries, creating a natural syrup.
2. Make Whipped Cream:
- In a chilled medium bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer (hand mixer or stand mixer with whisk attachment), beat on medium speed until soft peaks form. Increase speed to high and beat until stiff peaks form. Be careful not to overbeat into butter.
- Cover the bowl and refrigerate the whipped cream until ready to serve.
3. Make Pancake Batter:
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted (and slightly cooled) butter, 2 tablespoons granulated sugar, egg, vanilla extract, and buttermilk until well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
4. Cook Pancakes:
- Heat Griddle: Preheat a griddle or large non-stick skillet over medium-high heat (about 350°F / 175°C). Lightly grease the griddle with non-stick cooking spray or a small amount of butter.
- Pour Batter: Scoop about ¼ cup of batter onto the hot griddle for each pancake.
- Cook First Side: Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges look set.
- Flip and Cook Second Side: Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat: Remove the cooked pancakes from the griddle and continue with the remaining batter, adding more non-stick spray or butter as needed.
5. Assemble and Serve:
- To serve, stack pancakes on plates. Top generously with the macerated strawberries (including the syrup) and a dollop of fresh whipped cream. Serve immediately.
Notes
- Macerating Strawberries: This process softens the strawberries and creates a delicious natural syrup.
- Whipped Cream: Ensure the heavy cream is very cold for the best whipping results. Use a chilled bowl and beaters if possible.
- Buttermilk: If you don't have buttermilk, you can make a substitute: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Pancake Batter: Do not overmix the pancake batter. Lumps are acceptable and help keep the pancakes tender.
- Cooking Pancakes: Adjust the heat as needed to prevent burning. Pancakes are ready to flip when bubbles form on the surface and the edges are set.
- Storage: Leftover pancakes, strawberries, and whipped cream should be stored separately in airtight containers in the refrigerator. Reheat pancakes gently.
