Strawberry Shortcake Pancakes
Delightful pancakes layered with sweet strawberries and whipped cream, perfect for breakfast or brunch.
Ingredients
For the strawberries
- 1 lb fresh strawberries, hulled and sliced Use fresh, ripe strawberries for the best flavor.
- 2 tablespoons granulated sugar Enhances the natural flavors of the strawberries.
- 1 tablespoon fresh lemon juice Balances the sweetness and brightens flavor.
For the whipped cream
- 1 cup cold heavy whipping cream Whipped to airy peaks.
- 2 tablespoons powdered sugar Adds sweetness to the whipped cream.
- 1/2 teaspoon vanilla extract Enhances the cream's flavor.
For the pancake batter
- 1 1/2 cups all-purpose flour Provides structure for the pancakes.
- 2 tablespoons granulated sugar Additional sweetness.
- 2 teaspoons baking powder Leavening agent for fluffy pancakes.
- 1/2 teaspoon baking soda Works with baking powder for texture.
- 1/2 teaspoon fine salt Enhances flavors.
- 1 1/4 cups buttermilk Adds moisture and tanginess.
- 2 large eggs Bind ingredients together.
- 3 tablespoons unsalted butter, melted and cooled Adds richness to the batter.
- more unsalted butter for the griddle Ensures pancakes don’t stick.
Instructions
Preparation of strawberries
- Toss the sliced strawberries with granulated sugar and fresh lemon juice in a medium bowl. Allow to stand for 10-15 minutes, stirring once, to create a glossy syrup.
Preparation of whipped cream
- In another bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract until soft to medium peaks form. Chill in the refrigerator.
Making pancake batter
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Cooking pancakes
- Preheat griddle over medium heat and lightly butter the surface.
- Scoop about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
Serving
- Stack warm pancakes on plates and top with macerated strawberries and a dollop of whipped cream. Drizzle with extra berry juices and serve immediately.
Notes
Use fresh berries and whip the cream just before serving for the best results. Do not rush the cooking process—patience leads to fluffy pancakes.