If you’re searching for a showstopping breakfast that tastes like dessert, Strawberry Shortcake Pancakes absolutely deliver. Imagine impossibly fluffy stacks layered with juicy, macerated strawberries and clouds of whipped cream – it captures all the nostalgia and flavor of classic strawberry shortcake, but served warm and golden from your skillet. Whether you’re treating yourself on a weekend morning, planning a birthday brunch, or just craving something truly special, these pancakes are destined to make any day feel extraordinary.

Strawberry Shortcake Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is deliberate, working together to create pancakes that are tender, flavorful, and bursting with berry goodness. From the rich butter to the sweet strawberries, here’s how each component plays a crucial role in bringing these Strawberry Shortcake Pancakes to life.

All-purpose flour: This forms the hearty base, giving each pancake a fluffy yet sturdy crumb that holds up to all the luscious toppings.
Granulated sugar: Divided between the batter and berries, sugar sweetens and slightly caramelizes the pancakes while creating that iconic juicy strawberry topping.
Baking powder: The secret to your pancakes rising beautifully and getting that perfect, pillow-soft texture.
Salt: Just a touch brightens the flavors and enhances both the berries and batter.
Milk: Keeps everything moist and creates a smooth, pourable batter – whole milk is ideal, but any milk works.
Large egg: Adds structure and richness, keeping your pancakes tender and cohesive.
Unsalted butter, melted: Delivers a wonderful buttery undertone and golden edges – plus, a bit more for the pan makes everything taste sumptuous.
Vanilla extract: One small splash creates that classic dessert aroma and makes every bite feel extra-special.
Fresh strawberries, hulled and sliced: The star of the show – make sure they’re ripe and sweet for the best flavor burst.
Granulated sugar (for strawberries): Draws out the strawberries’ juice and sweetness, creating an irresistible, syrupy topping.
Whipped cream: Essential for the “shortcake” touch – it adds airiness and balances the tart berries.
Optional garnish: extra strawberries, powdered sugar: Not required, but these finishing touches make your Strawberry Shortcake Pancakes look and taste deluxe.

How to Make Strawberry Shortcake Pancakes

Step 1: Macerate the Strawberries

Start by combining your sliced strawberries with a couple of spoonfuls of sugar in a small bowl. Give them a gentle toss and set aside while you prep the rest – this little wait is worth it! In ten minutes or so, the sugar draws out the natural juices, transforming the berries into a syrupy, ultra-flavorful topping that truly defines Strawberry Shortcake Pancakes.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Whisking separately prevents lumps and ensures the leavening is evenly distributed – this is your secret to pancakes that puff up beautifully.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until the mixture is completely smooth and almost creamy. This quick step ensures every pancake is rich, flavorful, and cooks evenly.

Step 4: Make the Pancake Batter

Pour your wet ingredients into the dry and gently stir just until combined. Resist the urge to overmix – a few lumps are perfectly fine and actually lead to fluffier Strawberry Shortcake Pancakes. Overmixing can create a tough texture, and you want these pancakes to be tender and light.

Step 5: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease it. Drop about 1/4 cup of batter for each flapjack. Let them cook for 2–3 minutes until you see little bubbles on the surface, then flip and cook another 1–2 minutes until golden. Transfer to a plate and keep warm – and remember, the first pancake is usually the practice round!

Step 6: Assemble and Serve

It’s time for the best part: Build your Strawberry Shortcake Pancakes into dreamy stacks, alternating pancakes with spoonfuls of the juicy macerated strawberries and generous dollops of whipped cream. Finish with extra berries and a snowy dusting of powdered sugar if you’d like. Dive in while everything is still warm and melty!

How to Serve Strawberry Shortcake Pancakes

Garnishes

For that irresistible bakery-style finish, top each plate of Strawberry Shortcake Pancakes with a few extra sliced strawberries, a flurry of powdered sugar, and a final swirl of whipped cream. Fresh mint leaves are a charming touch if you have them. Presentation matters when you’re serving something this joyful!

Side Dishes

Balance these sweet, decadent pancakes with something refreshing – think crispy bacon, a big bowl of fruit salad, or freshly squeezed orange juice. The pancakes are a showpiece, so sides should be simple and let the main event shine.

Creative Ways to Present

Try stacking mini pancakes slider-style for a fun brunch board, or serve single, jumbo pancakes folded taco-style with all the strawberries and cream inside. For parties, you can even build towers of Strawberry Shortcake Pancakes with skewered strawberries on top for a whimsical centerpiece. Let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes (lucky you!), store them in an airtight container in the fridge for up to two days. Keep the macerated strawberries and whipped cream separate to maintain the best texture.

Freezing

Freeze completely cooled pancakes in a single layer, then stack with parchment in between and place in a freezer bag. They’ll keep for up to two months. Skip freezing the whipped cream and strawberries – assemble those fresh for best results.

Reheating

Warm pancakes in a toaster or oven at 300°F until heated through, or microwave for 30–45 seconds. The pancakes will stay fluffy and delicious; just re-assemble with berries and cream right before serving for that freshly-made experience.

FAQs

Can I use frozen strawberries for Strawberry Shortcake Pancakes?

Absolutely! Thaw them fully, drain any excess liquid, and toss with sugar as directed. They’ll be juicier than fresh, but still wonderful – a great winter option.

Can I make the pancake batter ahead of time?

It’s best to mix the dry and wet ingredients separately and combine just before cooking. This keeps the pancakes nice and fluffy and avoids over-developing the gluten which could make them chewy.

How do I get my pancakes extra fluffy?

Don’t overmix the batter and let it rest for 5 minutes before cooking. And always use fresh baking powder – it gives the pancakes plenty of lift.

Can I make these gluten-free?

Definitely! A good 1-for-1 gluten-free all-purpose flour substitute will work just fine. Check your baking powder and whipped cream are gluten-free, and you’re good to go.

What are some fun flavor twists?

Add a splash of almond extract, lemon zest, or even a sprinkle of mini chocolate chips to the batter. Or layer the pancakes with different berries for a colorful variation of Strawberry Shortcake Pancakes.

Final Thoughts

Make your next breakfast (or dessert!) feel magical and memorable with these Strawberry Shortcake Pancakes. They’re the perfect blend of fluffy, fruity, creamy, and utterly craveable. Once you try them, you’ll wonder how you ever did brunch without them!

Strawberry Shortcake Pancakes Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fluffy pancakes, fresh strawberries, and whipped cream with these Strawberry Shortcake Pancakes. Perfect for breakfast or dessert, these pancakes are a treat for the taste buds!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For Toppings:

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for strawberries)
1 cup whipped cream
Optional garnish: extra strawberries, powdered sugar

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Instructions

Macerate Strawberries: Toss sliced strawberries with 2 tablespoons sugar and set aside.
Prepare Pancake Batter: Whisk dry ingredients. In a separate bowl, whisk wet ingredients. Combine wet and dry mixtures.
Cook Pancakes: Heat skillet, pour batter, cook until golden. Stack with whipped cream and macerated strawberries. Garnish and serve.