Strawberry Shortcake Pancakes 🍓🥞🍰
Imagine waking up to the delightful fusion of two timeless favorites: fluffy pancakes and the classic strawberry shortcake. Strawberry Shortcake Pancakes bring together the best of both worlds in a breakfast dish that’s indulgent, sweet, and bursting with fresh strawberry flavor. These pancakes, with layers of luscious whipped cream and juicy strawberries, create the ultimate weekend brunch treat that feels like a warm embrace. Let the calming essence of this recipe fill your kitchen as you create something special for yourself or loved ones.
Ingredients Overview
For the Pancakes:
- All-Purpose Flour (1 ½ cups): The base of your pancakes, flour gives them their light and fluffy texture.
- Granulated Sugar (2 tablespoons): Adds a subtle sweetness to balance the tartness of the strawberries.
- Baking Powder (2 teaspoons) & Baking Soda (½ teaspoon): Together, these leavening agents make your pancakes rise beautifully.
- Salt (½ teaspoon): Enhances the flavors in the batter.
- Buttermilk (1 cup): Provides a slight tanginess and makes the pancakes tender and moist.
- Milk (½ cup): Adds extra moisture and lightness to the batter.
- Egg (1 large): Binds the ingredients together and gives the pancakes structure.
- Unsalted Butter (¼ cup, melted): Adds richness and a delicious buttery flavor.
- Vanilla Extract (1 teaspoon): Infuses the batter with a warm, sweet aroma that complements the strawberries.
For the Strawberry Topping:
- Fresh Strawberries (2 cups, hulled and sliced): The star of the topping, bringing bright, fruity flavor and vibrant color to the dish.
- Granulated Sugar (¼ cup): Helps to draw out the natural juices of the strawberries, creating a sweet syrup.
- Lemon Juice (1 teaspoon, optional): Adds a hint of brightness to balance the sweetness of the strawberries.
For the Whipped Cream:
- Heavy Cream (1 cup): Whipped into a light and airy topping that adds richness to every bite.
- Powdered Sugar (2 tablespoons): Sweetens the cream without adding any graininess.
- Vanilla Extract (½ teaspoon): Adds depth to the whipped cream, enhancing its flavor.
Step-by-Step Cooking Instructions
Prepare the Pancakes
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
Helpful Tip: To make your pancakes even fluffier, sift the dry ingredients before whisking. It aerates the flour and helps avoid any lumps.
Mix the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until smooth.
Helpful Tip: Use room temperature ingredients for the best pancake texture. Cold ingredients can slow down the rise of the batter.
Combine:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and ensure tender pancakes.
Helpful Tip: Let the batter rest for 5 minutes. This helps the gluten relax, leading to fluffier pancakes.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Helpful Tip: If your pancakes are browning too quickly, reduce the heat slightly. A medium heat ensures even cooking without burning.
Prepare the Strawberry Topping
Mix the Strawberries and Sugar:
In a medium bowl, toss the sliced strawberries with granulated sugar. Let the mixture sit for about 15 minutes. The sugar will draw out the juices from the strawberries, creating a natural syrup that’s perfect for drizzling. Add a splash of lemon juice if you prefer a tangier topping.
Helpful Tip: Gently mash a few strawberries to release even more juice, creating a thicker syrup.
Prepare the Whipped Cream
Whip the Cream:
In a large bowl, use an electric mixer on high speed to whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will take about 3-4 minutes.
Helpful Tip: For best results, chill your bowl and beaters in the freezer for 10 minutes before whipping. Cold equipment helps the cream whip faster and hold its shape longer.
Assemble the Pancakes
Stack and Serve:
Place a stack of warm pancakes on a serving plate. Spoon the strawberry topping generously over the pancakes, ensuring the syrup soaks into each layer. Finish with a dollop of whipped cream on top and an extra sprinkle of Parmesan cheese for garnish.
Helpful Tip: For an extra indulgent treat, add a drizzle of warm maple syrup or a sprinkle of powdered sugar before serving.
Storage and Reheating Tips
- To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. The strawberry topping should be stored separately in an airtight container for up to 2 days.
- To Freeze: Freeze the pancakes by layering them between sheets of parchment paper in a freezer-safe container. They will keep for up to 2 months.
- To Reheat: Reheat the pancakes in the microwave for 20-30 seconds, or pop them into a toaster for a quick and crispy warm-up. For frozen pancakes, thaw in the fridge overnight before reheating.
Frequently Asked Questions
1. Can I make the batter ahead of time?
Yes! You can make the pancake batter up to 24 hours ahead and store it in the fridge. Just give it a gentle stir before cooking.
2. Can I use frozen strawberries for the topping?
Absolutely! Just thaw the strawberries first, and be aware that the texture will be softer than fresh berries.
3. What if I don’t have buttermilk?
No problem! You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk.
4. Can I make these pancakes gluten-free?
Yes! Just swap out the all-purpose flour for a 1:1 gluten-free flour blend.
5. Can I add other fruits to the topping?
Definitely! Blueberries, raspberries, or even peaches would be delicious additions.
20 Secrets to Achieving Culinary Perfection
- Use room-temperature ingredients for smoother batter.
- Sift the flour for fluffier pancakes.
- Let the batter rest for 5-10 minutes before cooking.
- Cook on medium heat to avoid burning.
- Don’t overmix the batter; lumps are okay.
- Grease the skillet lightly to prevent pancakes from being too greasy.
- Test the skillet’s heat with a small drop of batter.
- Flip pancakes once for a perfect golden finish.
- Macerate the strawberries to get a richer syrup.
- Whip cream in a cold bowl for better texture.
- Serve immediately for the freshest taste.
- Add a splash of vanilla extract to the whipped cream for extra flavor.
- Use fresh, ripe strawberries for the best topping.
- Adjust sweetness by adding more or less sugar to the strawberries.
- Keep pancakes warm in a low oven (200°F) while finishing the batch.
- Freeze extra pancakes for a quick future breakfast.
- Add lemon zest to the batter for a fresh citrus flavor.
- Use a cookie cutter to make fun shapes for kids.
- Try flavored whipped creams (like cinnamon or chocolate) for variety.
- Serve with extra toppings like nuts, chocolate chips, or caramel drizzle for added indulgence
