Name: Strawberry Shortcake Pancakes: A Delicious Twist on a Classic Breakfast Treat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup fresh strawberries, hulled and sliced; 1 tablespoon lemon juice; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract (for whipped cream)

Description

Enjoy a delicious twist on breakfast with these Strawberry Shortcake Pancakes, featuring fluffy pancakes layered with fresh strawberries and topped with homemade whipped cream. Perfect for brunch or a special morning treat!

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
1 tablespoon lemon juice
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. A few lumps are fine.
Let the batter rest for 5-10 minutes.
Hull and slice the strawberries, then sprinkle with lemon juice. Let them sit for a few minutes to macerate.
In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Whip on medium-high speed until soft peaks form, about 3-5 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges look set.
Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
Stack pancakes on a plate, layering with macerated strawberries and whipped cream.
Continue layering until all pancakes are stacked. Top with extra strawberry slices and optional maple syrup or powdered sugar.

Notes

Serve pancakes warm for the best experience.
Leftovers can be stored in an airtight container in the fridge and reheated in the microwave.
For added flavor, consider adding chopped mint or a dash of cinnamon to the whipped cream.

Prep Time: 15 minutes
Cook Time: 15 minutes