If there’s ever been a brunch recipe guaranteed to get wide eyes and huge smiles around the table, it’s this Strawberry Shortcake Pancakes Recipe. Imagine the best parts of classic strawberry shortcake and fluffy pancakes rolled into one stackable, irresistible treat. Tender bites of vanilla-infused pancake, juicy bursts of fresh strawberries, and mountains of whipped cream come together for a breakfast that feels like a celebration. Whether you’re making these for a weekend treat, a festive brunch, or just because you deserve it, this Strawberry Shortcake Pancakes Recipe is pure joy on a plate.

Strawberry Shortcake Pancakes Recipe - Recipe Image

Ingredients You’ll Need

These easy-to-find ingredients are the backbone of the Strawberry Shortcake Pancakes Recipe. Each one brings something special—richness, fluffiness, a pop of sweetness, or that fresh berry brightness—so don’t skip a thing!

All-purpose flour: This gives your pancakes gorgeous structure and that classic fluffy interior.
Granulated sugar: Just enough to sweeten the batter without overpowering the strawberries.
Baking powder: Essential for pancakes that rise high and stay airy.
Salt: A little bit brings out all the other flavors and balances sweetness.
Milk: Adds moisture, making the batter smooth and pourable; buttermilk also works for tangy richness.
Large egg: Binds everything together and helps give your pancakes a light, tender crumb.
Unsalted butter, melted: Infuses your pancakes with buttery flavor and a soft bite.
Vanilla extract: Elevates the shortcake vibes with a warm, aromatic note.
Diced fresh strawberries: These juicy gems are folded into the batter for fruity pops in every bite.
Sliced strawberries (for topping): For a bright, juicy crown that makes your stack totally Instagram-worthy.
Whipped cream or whipped topping: The finishing touch—pillowy, sweet, and absolutely essential for the shortcake experience.
Optional: powdered sugar for dusting, extra butter for serving: For those who like a little extra decadence.

How to Make Strawberry Shortcake Pancakes Recipe

Step 1: Mix the Dry Ingredients

Grab your largest mixing bowl and whisk together the flour, sugar, baking powder, and salt. This ensures that the leavening and salt are evenly distributed throughout the batter and guarantees those dreamy, pillowy pancakes that rise beautifully in the pan.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. You want everything nicely incorporated before the batter meets the flour—the butter adds luscious richness, while the vanilla hints at classic shortcake flavor.

Step 3: Make the Pancake Batter

Pour your wet ingredients into the bowl with the dry. Using a spatula or a large spoon, stir until just combined; a few small lumps are fine! Be careful not to overmix, or your pancakes could turn out tough. Gently fold in those diced fresh strawberries for pockets of sweet, juicy fruit in every bite.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat, and lightly grease it with a little butter or oil. For each pancake, pour about 1/4 cup of batter onto the pan. Let them cook for 2–3 minutes—watch for bubbles on the surface, then flip and cook another 1–2 minutes until golden and cooked through. Remove and repeat until you’re out of batter (and have a tall stack begging to be devoured).

Step 5: Top with Shortcake Goodness

Now for the best part: the toppings! Pile your pancakes high, scatter on a mound of sliced strawberries, and dollop with as much whipped cream as your heart desires. A light dusting of powdered sugar makes everything sparkle. Whip up some extra butter for serving if you want even more richness.

How to Serve Strawberry Shortcake Pancakes Recipe

Garnishes

Go all out with the toppings—these pancakes are meant to be decadent! Add mountains of freshly whipped cream, scatter even more sliced strawberries on top, and finish with a flutter of powdered sugar. If you’re feeling bold, drizzle with a touch of strawberry syrup or add a sprig of mint for a pop of color.

Side Dishes

The Strawberry Shortcake Pancakes Recipe plays beautifully with classic breakfast sides. Try serving with crisp bacon or sausage for some savory contrast. A side of scramble eggs balances out the sweetness, or keep things light with a fresh fruit salad.

Creative Ways to Present

Stack your pancakes tall, then skewer with a strawberry-topped pick for a picture-perfect brunch centerpiece. Or, turn them into fun minis for a breakfast party platter. You can even set up a pancake bar with bowls of whipped cream and fresh fruit, letting everyone build their own dream stack!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes, let them cool completely and then store them in an airtight container in the fridge for up to three days. Keep the toppings separate, so your pancakes don’t get soggy.

Freezing

You’ll be thrilled to know this Strawberry Shortcake Pancakes Recipe freezes beautifully. Lay cooked, cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. They’ll keep for up to two months—just save the strawberries and whipped cream for fresh serving.

Reheating

To bring your pancakes back to life, warm them gently in the microwave with a damp paper towel on top, or pop them in a toaster oven until hot. Top with fresh strawberries and whipped cream just before serving for the full shortcake experience.

FAQs

Can I use frozen strawberries in the Strawberry Shortcake Pancakes Recipe?

Absolutely! Just thaw and drain them well before folding into the batter to avoid making it too wet. Sometimes, frozen strawberries can add a little extra juiciness, so make sure they’re patted dry.

What’s the best way to get fluffy pancakes every time?

Don’t overmix your batter—stop as soon as the ingredients are combined. Allowing a few lumps ensures a soft, airy crumb. Also, make sure your baking powder is fresh for the best lift!

Can I make these pancakes dairy-free?

Yes! Substitute your favorite plant-based milk, use melted coconut oil instead of butter, and a dairy-free whipped topping for the finishing touch. The Strawberry Shortcake Pancakes Recipe adapts easily for everyone’s needs.

Are these pancakes sweet enough without syrup?

They’re lightly sweet on their own, but the real magic comes from piling on strawberries and whipped cream. Syrup is totally optional, but dusting with powdered sugar is always a win for extra sweetness.

Can I make the batter ahead of time?

For the fluffiest results, it’s best to make the batter just before cooking. If you need to prep in advance, mix the dry and wet ingredients separately, then combine them just before you’re ready to start the griddle.

Final Thoughts

This Strawberry Shortcake Pancakes Recipe is guaranteed to make every breakfast feel like a celebration—bursting with juicy strawberries, pillowy whipped cream, and those irresistible fluffy pancakes. I hope you give this recipe a try and let it become your new go-to for special mornings or sweet weekend treats. Trust me, your brunch table will never be the same!

Strawberry Shortcake Pancakes Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful breakfast treat with these Strawberry Shortcake Pancakes. Fluffy pancakes filled with fresh strawberries, topped with more berries and whipped cream, these pancakes are a perfect sweet brunch idea.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Additional:

1 cup diced fresh strawberries
1 cup sliced strawberries (for topping)
1 cup whipped cream or whipped topping
Optional: powdered sugar for dusting, extra butter for serving

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Instructions

Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Wet Ingredients: In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until well combined. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
Prepare Pancakes: Gently fold in diced strawberries. Heat a non-stick skillet, pour 1/4 cup of batter for each pancake, cook until golden on both sides.
Serve: Stack pancakes, top with sliced strawberries, whipped cream, and powdered sugar if desired. Serve warm.