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Strawberry Shortcake Pancakes

Fluffy pancakes layered with macerated strawberries and whipped cream, perfect for a special breakfast or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.