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
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.
Notes
- For extra richness, use buttermilk instead of regular milk.
- You can use thawed and drained frozen strawberries.
- Perfect for brunch or a weekend breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
