Description
These delicious strawberry shortcake pancakes are a delightful twist on the classic dessert, combining fluffy homemade pancakes with fresh strawberries and whipped cream for a perfect breakfast or brunch treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 2 large eggs
- 3 tablespoons melted butter
Toppings
- 1 cup fresh strawberries, sliced
- Whipped cream, for serving
Instructions
- Gather Ingredients: Collect all ingredients including flour, baking powder, sugar, salt, milk, eggs, melted butter, fresh strawberries, and whipped cream to ensure a smooth assembly process.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined and aerated to help pancakes rise.
- Prepare Wet Ingredients: In a separate bowl, beat the whole milk and eggs together until smooth. Gradually add the melted butter, stirring continuously to combine without scrambling the eggs.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl. Gently fold the mixture together with a spatula until just combined, avoiding overmixing to keep the pancakes tender.
- Cook Pancakes: Preheat a skillet over medium heat. For each pancake, pour about ½ cup of batter onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface. Flip carefully and cook for an additional minute until both sides are golden brown and the pancake is cooked through.
- Serve: Serve the warm pancakes topped generously with fresh sliced strawberries and a dollop of whipped cream for a sweet and satisfying meal.
Notes
- Do not overmix the batter to avoid tough pancakes; lumps are okay.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Butter or oil the skillet lightly before each batch to prevent sticking.
- For a fluffier pancake, separate eggs, whip the whites until stiff peaks form, and fold them in last.
- These pancakes can be kept warm in a low oven (200°F) while cooking remaining batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
