These Strawberry Shortcake Pancakes are soft, fluffy, and stacked high just like the image, layered with whipped cream and fresh sliced strawberries. They taste like classic strawberry shortcake but in pancake form, making them perfect for a special breakfast, brunch, or even dessert. The pancakes are light and tender, the whipped cream is creamy and sweet, and the strawberries add fresh, juicy flavor in every bite.
Ingredients
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1–2 tbsp sugar (optional)
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Preparation Steps
Step 1: Prepare the Strawberries
In a bowl, toss sliced strawberries with sugar if using.Set aside so they become juicy.
Step 2: Make the Pancake Batter
In a large bowl, whisk flour, sugar, baking powder, and salt.In another bowl, whisk milk, egg, melted butter, and vanilla.Pour wet ingredients into dry and mix just until combined.Do not overmix.
Step 3: Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease.Pour about 1/4 cup batter per pancake.Cook until bubbles form, then flip and cook until golden.Remove and keep warm.
Step 4: Make the Whipped Cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Step 5: Assemble
Stack pancakes with whipped cream and strawberries between each layer.Finish with extra whipped cream, strawberries, and powdered sugar on top.
Cooking Notes
- Cook pancakes on medium heat to avoid burning
- Batter should be slightly thick but pourable
- Fresh strawberries give the best texture
- Let batter rest 5 minutes for fluffier pancakes
- Serve immediately for best results
Variation
- Use strawberry pancake mix for extra flavor
- Add sliced strawberries directly into the batter
- Replace whipped cream with vanilla yogurt
- Add a drizzle of strawberry syrup or honey
- Make mini pancake stacks for brunch platters
Tips
- Do not press pancakes while cooking
- Use cold cream for better whipped texture
- Slice strawberries evenly for clean layers
- Use a warm plate to keep pancakes hot
- Dust with powdered sugar just before serving
Serving Suggestions
- Serve with maple syrup or strawberry sauce
- Add a side of scrambled eggs or bacon
- Perfect for Valentine’s Day breakfast
- Great for brunch parties
- Serve as a dessert pancake stack
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Info (Approximate per serving)
Calories: 420
Carbohydrates: 52g
Protein: 9g
Fat: 20g
Sugar: 22g
FAQs
Can I make these pancakes ahead of time?
- Yes, pancakes can be made ahead and reheated.
Can I use frozen strawberries?
- Yes, thaw and drain them first.
Do these work for Valentine’s Day?
- Yes, they are perfect for a romantic breakfast.
Can I use store-bought whipped cream?
- Yes, but homemade tastes better.
Can I make them dairy-free?
- Yes, use plant milk and coconut whipped cream.
Conclusion
Strawberry Shortcake Pancakes are fluffy, sweet, and layered with whipped cream and fresh strawberries just like the image. They are easy to make, beautiful to serve, and perfect for breakfast, brunch, or a special treat.