Go Back

Strawberry Shortcake Pancakes

Fluffy pancakes layered with fresh strawberries and whipped cream, perfect for a delightful breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped
Toppings
  • 1 cup whipped cream Can use store-bought or homemade.
  • 1 cup fresh strawberries, sliced
  • 2 tbsp powdered sugar For dusting.

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Fold in the chopped strawberries.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little butter or cooking spray.
  2. Pour 1/4 cup of batter for each pancake, cooking until edges set (about 2-3 minutes).
  3. Flip and cook for an additional 1-2 minutes until golden brown.
Serving
  1. Stack pancakes on plates, top with whipped cream, sliced strawberries, and a dusting of powdered sugar.
  2. Serve immediately.

Notes

For best results, serve pancakes fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.