Capture the magic of spring mornings with these light and fluffy Strawberry Shortcake Pancakes. Layered with juicy fresh strawberries, pillowy whipped cream, and a drizzle of sweet strawberry syrup, this breakfast feels like dessert and makes any morning feel like a celebration. Perfect for weekend brunches or creating sweet memories with loved ones.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for topping)
- 1/2 cup strawberry syrup
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- 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 for another 1-2 minutes or until golden brown. Repeat with the remaining batter.
- While pancakes cook, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, place one pancake on a plate, top with sliced strawberries and a dollop of whipped cream. Repeat layers, finishing with strawberries and a generous drizzle of strawberry syrup.
Tips
-For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
-You can use pre-made whipped cream if short on time.
-Make it kid-friendly by letting your little ones help with layering the pancakes and adding the toppings.
Recipe by Zynah Maryam
https://www.zynahz.com/strawberry-shortcake-pancakes-recipe/
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