Description
Enjoy a delicious and fluffy Strawberry Shortcake Pancakes recipe that’s perfect for a sweet breakfast or brunch. These pancakes combine tender, buttery batter with fresh strawberries and whipped cream for a delightful treat.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup whole milk
- 2 large eggs
- 3 tbsp melted butter
Toppings
- 1 cup fresh strawberries, sliced
- 1/2 cup whipped cream
Instructions
- Gather Ingredients: Collect all necessary ingredients including flour, baking powder, sugar, salt, milk, eggs, melted butter, fresh strawberries, and whipped cream to start preparation.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until thoroughly blended.
- Combine Wet Ingredients: In a separate bowl, beat the whole milk and eggs until smooth, then gradually stir in the melted butter to incorporate fully.
- Mix Batter: Pour the wet mixture into the dry ingredients and gently fold them together just until combined to keep the batter light and fluffy.
- Cook Pancakes: Preheat a skillet over medium heat. Pour about ½ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (approximately 2-3 minutes), then flip and cook for another minute until golden brown and cooked through.
- Serve: Serve the pancakes warm, topped generously with fresh sliced strawberries and a dollop of whipped cream for a classic strawberry shortcake experience.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Ensure the skillet is properly preheated to prevent sticking and to achieve a golden crust.
- You can substitute whole milk with a milk alternative if desired, but it may affect texture slightly.
- To keep pancakes warm, place them on a baking sheet in an oven set to 200°F while cooking the remaining batter.
- Fresh strawberries are best for topping, but you can macerate them with a little sugar for extra flavor.
