Description
These delightful Strawberry Shortcake Pancakes combine fluffy pancakes with fresh strawberries and whipped cream, making for a perfect breakfast or brunch treat. Easy to prepare and utterly delicious, they’re sure to impress your family and friends!
Ingredients
Scale
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:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped strawberries.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Assemble:
- Stack the pancakes on a plate, topping with sliced strawberries, whipped cream, and a dusting of powdered sugar.
Notes
For extra sweetness, drizzle with maple syrup or strawberry sauce.
- Prep Time: 10 minutes
- Cook Time: 15 mins
- Category: Breakfast/Brunch
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg