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Strawberry Shortcake Pancakes: A Sweet Weekend Comfort (Strawberry Shortcake Pancakes)

There’s something about pancakes that says “slow morning,” even if you’ve only got an hour to yourself. These Strawberry Shortcake Pancakes are my answer to weekends that need a little celebration — or weekdays that require bribery (I mean, motivation). Light, fluffy pancakes layered with macerated strawberries and a cloud of whipped cream — breakfast that tastes like dessert and makes everyone at the table smile.

If you love the nostalgia of classic shortcake but want something you can flip on a skillet, this strawberry pancake recipe is your new go-to. And if you want a different strawberry shortcake spin later, check out this no-bake option that’s great for hot days: no-bake strawberry shortcake.

Why You’ll Love These Strawberry Shortcake Pancakes

• They deliver that sweet, summery strawberry shortcake vibe without the fuss of baking layers.
• The batter is forgiving, quick to mix, and kid-approved (mine gave it two enthusiastic thumbs up).
• You can make it special for brunch guests or keep it low-key for a weekday treat.

Ingredients (serves 4)

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice, rested 5 minutes)
• 2 large eggs, room temperature
• 1/4 cup (60 g) unsalted butter, melted and cooled, plus extra for the skillet
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries (plus 2 cups for topping)
• 2 tbsp granulated sugar (for macerating the topping strawberries)
• 1 tsp lemon zest (optional, brightens the strawberries)
• Whipped cream or whipped topping to serve (about 1–2 cups)
• Optional: shortcake biscuit crumbs or crushed vanilla cookies for a crunchy finish

Simple Equipment

• Large mixing bowl, whisk, spatula
• Cast-iron skillet or nonstick griddle
• Measuring cups and spoons
• Small bowl for macerating strawberries

The Recipe — Step by Step

1. Macerate the strawberries for topping. In a medium bowl, toss 2 cups chopped strawberries with 2 tbsp sugar and the lemon zest if using. Let them sit while you make the batter — 15–30 minutes is perfect. They’ll release their juice and get wonderfully saucy.

2. Mix dry ingredients. In a large bowl whisk together the flour, 2 tbsp sugar, baking powder, baking soda, and salt.

3. Combine wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

4. Make the batter. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are okay — over-mixing makes pancakes tough. Fold in 1 cup chopped strawberries gently so they don’t bleed too much into the batter.

5. Heat the skillet. Place a skillet or griddle over medium heat and brush lightly with butter. It’s ready when a drop of water sizzles and skitters.

6. Cook the pancakes. Scoop about 1/3 cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Adjust heat if they brown too fast or take too long.

7. Keep them warm (optional). Stack pancakes on a rimmed baking sheet in a 200°F oven to keep warm while you finish the rest.

8. Assemble like shortcake. Layer pancakes with a spoonful of macerated strawberries and a generous dollop of whipped cream. For texture, sprinkle biscuit crumbs or crushed vanilla cookies between layers or on top.

9. Serve promptly. These are best fresh — warm cake, cold cream, juicy strawberries — heavenly.

Timing and Batch Prep

• Prep time: 15–20 minutes (mostly for macerating strawberries)
• Cook time: 15–20 minutes (for 8–10 pancakes)
• Total time: ~35–40 minutes

Helpful Tips & Tricks (so your pancakes behave)

• Don’t overmix the batter. A few streaks of flour are fine. Overworked batter = dense pancakes.
• Use room-temperature eggs; they blend easier and keep the batter airy.
• If you don’t have buttermilk, mix 2 cups milk with 2 tbsp lemon juice or white vinegar and let it sit 5 minutes. It gives that tender shortcake crumb.
• If strawberries are out of season, use thawed frozen berries but drain excess liquid and shorten macerating time — they’re softer and release more juice.
• Want taller pancakes? Let the batter rest 10 minutes before cooking so the baking powder does its gentle work.
• For a diner-worthy finish, add a tiny pinch of salt to the whipped cream to balance the sweetness.

A Little Story from My Kitchen
My sister Patricia and I made this the first time for a sleepy Sunday when both our kids were tiny. I wanted something that felt like a treat without requiring a full pastry lineup. We flipped pancakes, whipped cream, and told the kids it was a “pancake cake.” They wore more strawberries than they ate, but by the time breakfast was over, everyone was sticky-grinned and full of summer in their mouths. It quickly became our “special morning” dish — the one that makes visiting grandparents sit up straighter at the table.

Variations to Try

• Shortcake Pancake Stacks: Swap half the flour for cake flour for an even softer crumb.
• Boozy Strawberries: Stir 1 tbsp of Grand Marnier into the macerated berries for adult brunches.
• Wholesome Twist: Replace 1/2 cup flour with oat flour and add a mashed banana for subtle sweetness.
• Lemon-Strawberry: Add 1 tsp lemon zest to the batter for a bright zip.

Frequently Asked Questions (FAQs)

Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead, but combine wet and dry right before cooking for fluffiest pancakes. If you must make batter ahead, refrigerate and give it a gentle stir before cooking; the pancakes may be slightly heavier.

Q: How do I store leftovers?
A: Cool pancakes completely, then stack with parchment between layers and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to keep edges crisp. Macerated strawberries keep separately in the fridge for 2–3 days.

Q: Can I substitute the whipped cream?
A: Absolutely. Greek yogurt or mascarpone lightly sweetened makes a tangy, lovely alternative to whipped cream, especially if you prefer a bit more balance with the strawberries.

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first; they’ll be softer and juicier, so you may want less sugar in the maceration or a shorter sit time.

Q: What makes these different from regular pancakes?
A: The macerated strawberries and whipped cream turn a breakfast pancake into a shortcake-style indulgence. Folding fresh berries into the batter gives bursts of fruit throughout, combining texture and flavor like a classic strawberry shortcake.

Pairings & Serving Ideas

• Keep coffee strong and bright, or serve a fruity mimosa for brunch guests.
• Add a side of bacon or sausage for contrast — sweet and salty is a match made in kitchen heaven.
• For a lighter finish, serve with a mixed green salad dressed in lemon vinaigrette for contrast.

A Note on Ingredients and Sourcing
I love using ripe, local strawberries when they’re in season — they need less sugar and have the best aroma. If you can’t find fresh local berries, choose the brightest red ones at the store and give them that 15–30 minute sugar bath to coax out flavor. For tips on classic strawberry shortcake inspiration (for when you want to go full dessert), I often refer to a traditional take on the dessert here: classic strawberry shortcake.

Serving Size and Scaling
This recipe makes about 8–10 pancakes (depending on size). To double for a crowd, mix in a larger bowl and cook in batches, holding in a low oven as noted above. For smaller households, halve the recipe; the macerated strawberries can be easily scaled down.

Why This Works (a quick cook’s explanation)

• Buttermilk (or the milk-and-lemon trick) reacts with baking soda to give lift and tender crumb.
• A bit of butter in the batter keeps pancakes moist and flavorful.
• Macerated strawberries add natural syrup and brightness without overcomplicating the technique.

If you like exploring more strawberry-forward desserts or want a quicker no-bake option, I’ve linked a couple of recipes earlier that pair beautifully with this pancake version.

Conclusion

These Strawberry Shortcake Pancakes turn an ordinary morning into something a little celebratory — perfect when you want a sweet start without fuss. For another great take on strawberry pancakes and different technique ideas, check out this favorite: Strawberry Shortcake Pancakes – A Couple Cooks. And if you’re curious how another home baker layers flavor in their shortcake pancakes, this version has lovely step-by-step photos: Strawberry Shortcake Pancakes | Dinners, Dishes & Desserts.

Give these Strawberry Shortcake Pancakes a try next weekend (or surprise-the-family Tuesday). They’re comforting, joyful, and simple enough to make someone’s morning special — and if someone ends up wearing the strawberries, well, that’s just part of the memory.

Meta description (approx. 150 characters):
Strawberry Shortcake Pancakes: fluffy, family-friendly pancakes with macerated strawberries and whipped cream — quick, easy, and perfect for brunch or treats.

Strawberry Shortcake Pancakes

Fluffy pancakes layered with macerated strawberries and whipped cream, perfect for a special breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Pancake Batter

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice) Let sit for 5 minutes if using milk.
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted and cooled Plus extra for the skillet.
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries Folded into the batter.

Macerated Strawberries

• 2 cups chopped fresh strawberries For topping.
• 2 tbsp granulated sugar For macerating the topping strawberries.
• 1 tsp lemon zest Optional, brightens the strawberries.

Serving Components

• 1-2 cups whipped cream or whipped topping For serving.
• shortcake biscuit crumbs or crushed vanilla cookies Optional for garnish.

Method

 

Preparation

1. Macerate the strawberries for topping by tossing 2 cups chopped strawberries with 2 tbsp sugar and optional lemon zest in a medium bowl. Let sit for 15–30 minutes.

Making the Batter

1. In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined, leaving a few small lumps. Gently fold in 1 cup chopped strawberries.

Cooking the Pancakes

1. Heat a skillet or griddle over medium heat and brush lightly with butter. It's ready when a drop of water sizzles.
2. Scoop about 1/3 cup batter per pancake onto the hot skillet. Cook until bubbles form and the edges start to look set, about 2–3 minutes.
3. Flip and cook another 1–2 minutes until golden and cooked through. Adjust heat if necessary.
4. Keep pancakes warm in a 200°F oven while cooking the rest.

Assembly

1. Layer pancakes with macerated strawberries and a dollop of whipped cream. Top with optional biscuit crumbs or crushed cookies.
2. Serve promptly for best results.

Notes

Don’t overmix the batter; a few streaks of flour are fine. For fluffiest pancakes, mix wet and dry just before cooking. Use room-temperature eggs for better blending.