Description
Fluffy golden pancakes layered with sweet whipped cream and juicy strawberries a breakfast-meets-dessert delight inspired by classic strawberry shortcake.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 large egg
2 tbsp melted butter or oil
1 tsp vanilla extract
2 cups fresh strawberries, sliced
2 cups whipped cream or whipped topping
Maple syrup or strawberry sauce (optional)
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined — do not overmix.
4. Heat a lightly greased skillet or griddle over medium heat.
5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on top; flip and cook until golden brown.
6. To assemble, layer pancakes with whipped cream and strawberries between each layer.
7. Top with extra whipped cream, strawberries, and a drizzle of syrup or strawberry sauce.
8. Serve warm and enjoy!
Notes
You can use store-bought pancakes for convenience.
Add a hint of lemon zest to the batter for brightness.
For extra indulgence, drizzle with white chocolate or sprinkle crushed shortbread cookies on top.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Dessert
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake stack
- Calories: 380
- Sugar: 20g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
Keywords: strawberry shortcake pancakes, pancake stack, brunch recipe, whipped cream pancakes