Strawberry Shortcake Pancakes Recipe

Introduction

There’s something incredibly delightful about starting your day with a stack of pancakes, especially when they’re infused with the flavors of a classic dessert. These Strawberry Shortcake Pancakes are a delicious twist on a beloved treat, combining fluffy pancakes with fresh strawberries and whipped cream. My family absolutely loves this recipe, especially during strawberry season. The light sweetness of the pancakes paired with the fresh fruit creates a perfect breakfast or brunch dish that feels indulgent yet is surprisingly simple to make. It’s always a hit, whether it’s a regular Sunday breakfast or a special occasion.

Ingredients

For the Pancakes:

• 1½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup fresh strawberries (chopped)

For the Topping:

• 1 cup whipped cream
• 1 cup fresh strawberries (sliced)
• 2 tbsp powdered sugar (for dusting)

Instructions

Make the Pancakes:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.
4. Gently fold in the chopped strawberries.

Cook the Pancakes:

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
2. Pour ¼ cup of batter per pancake onto the skillet.
3. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Assemble:

1. Stack pancakes on a plate.
2. Top with sliced strawberries, whipped cream, and a dusting of powdered sugar.

Nutrition Facts

• Servings: 4
• Calories: 300 per serving
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 200mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 6g

Preparation Time

• Prep Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins

How to Serve

• Stack pancakes: Create tall stacks for an impressive presentation.
• Top generously: Use plenty of whipped cream and sliced strawberries.
• Dust with powdered sugar: Adds a sweet finishing touch.
• Drizzle with syrup: Maple syrup or homemade strawberry sauce for extra sweetness.
• Add a mint leaf: For a pop of color and freshness.

Additional Tips

1. Use fresh strawberries: They provide the best flavor and texture.
2. Don’t overmix the batter: A few lumps are okay; overmixing can make the pancakes tough.
3. Test your pan: A drop of water should sizzle when the skillet is hot enough.
4. Keep pancakes warm: Place cooked pancakes in a warm oven while you finish cooking the rest.
5. Try different fruits: Substitute strawberries with blueberries or raspberries for variety.

Recipe Variations

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan Option: Use almond milk, flaxseed meal as an egg substitute, and coconut cream for the whipped topping.
• Chocolate Chip Pancakes: Fold in mini chocolate chips for a sweet twist.
• Lemon Zest: Add lemon zest to the batter for a refreshing citrus flavor.
• Coconut Flavored: Use coconut milk and top with toasted coconut flakes.

Serving Suggestions

• Serve with a side of crispy bacon or sausage for a hearty breakfast.
• Pair with a fruit salad for a light and refreshing complement.
• Offer a selection of syrups: maple, chocolate, and strawberry for guests to choose from.

Freezing and Storage

• Freezing: Cooked pancakes can be frozen for up to 2 months. Let them cool completely, then place in a single layer on a baking sheet until frozen. Transfer to a freezer-safe bag.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster.

FAQ Section

1. Can I use frozen strawberries?

• Yes, but fresh strawberries are recommended for the best flavor and texture.

1. How do I know when the pancakes are done?

• Pancakes are ready to flip when bubbles form on the surface and the edges look set.

1. What can I substitute for the whipped cream?

• You can use yogurt or a non-dairy whipped topping as alternatives.

1. Can I make the pancake batter ahead of time?

• It’s best to use the batter fresh, but you can refrigerate it for a few hours before cooking.

1. How can I make my pancakes fluffier?

• Make sure to use baking powder that is not expired and don’t overmix the batter.

1. What syrup goes best with these pancakes?

• Maple syrup or a strawberry syrup complements the flavors wonderfully.

1. Can I add nuts to the batter?

• Yes, chopped nuts like walnuts or pecans can add a nice crunch.

1. How do I make homemade whipped cream?

• Whip heavy cream with powdered sugar until soft peaks form.

1. Are these pancakes healthy?

• They are a treat, so enjoy them in moderation as part of a balanced diet.

1. Can I double the recipe?

• Yes, just make sure you have enough space in your cooking area!

Conclusion

These Strawberry Shortcake Pancakes are more than just breakfast; they’re an experience. The combination of fluffy pancakes, fresh strawberries, and whipped cream is sure to bring joy to your table. Perfect for special occasions or a sweet weekend treat, this recipe is versatile and easy to adapt. Next time you’re looking to impress your family or guests, whip up this delightful dish, and watch their faces light up with every delicious bite! Enjoy making memories over these pancakes, and happy cooking!

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