I enjoy this recipe because it combines two classic favorites—pancakes and strawberry shortcake—into one irresistible dish. The pancakes are soft and tender thanks to the Greek yogurt, while the fresh strawberry sauce adds bright flavor and natural sweetness. I also appreciate how beautiful these pancakes look when stacked with layers of whipped cream and strawberries, making them perfect for brunches, holidays, or weekend breakfasts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pancakes
2 1/2 cups organic all-purpose flour
1/2 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
3 tablespoons organic vegetable oil
1/2 cup unsweetened Greek yogurt
1 cup almond milk (or whole milk or preferred plant-based milk)
For the Strawberry Syrup/Sauce
3 cups fresh sliced strawberries, stems removed
1/4 cup organic cane sugar
Juice from 1/2 lemon
3 tablespoons strawberry preserves or jam
For Assembly
1 (8-ounce) container Cool Whip or homemade whipped cream
Crushed shortbread cookies, optional
Maple syrup, for drizzling
Directions
I whisk together the flour, sugar, baking powder, cinnamon, and sea salt in a large mixing bowl until fully combined.
I create a well in the center of the dry ingredients and add the almond milk, eggs, vanilla extract, Greek yogurt, and vegetable oil.
I gently stir the mixture with a spatula until just combined, taking care not to overmix the batter. If needed, I add a little extra milk, one tablespoon at a time, until the batter reaches a thick but pourable consistency.
I heat a skillet over medium-high heat and melt 1 tablespoon of butter.
I pour about 1/2 cup of batter onto the skillet for each pancake.
I cook the pancakes for 1 to 2 minutes, or until bubbles begin forming on the surface.
I carefully flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
I transfer the cooked pancakes to a plate and repeat until all the batter is used.
To prepare the strawberry sauce, I combine the strawberries, sugar, lemon juice, and strawberry preserves in a saucepan over medium-high heat.
I stir frequently as the strawberries soften and the mixture thickens, about 5 to 6 minutes.
I remove the sauce from the heat and allow it to cool.
To assemble, I stack a pancake on a serving plate, add dollops of whipped cream, and spoon 1 to 2 tablespoons of strawberry sauce over the top.
I repeat the layers until I reach my desired height.
I finish with extra strawberry sauce, whipped cream, crushed shortbread cookies, and a light drizzle of maple syrup if desired.
Servings and Timing
Servings: 6 servings
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
I like customizing these pancakes with different flavors and toppings:
I use blueberries, raspberries, or mixed berries instead of strawberries.
I add white chocolate chips to the pancake batter for extra sweetness.
I swap the shortbread cookies for crushed graham crackers or vanilla wafers.
I use homemade whipped cream flavored with vanilla extract.
I add a little lemon zest to the strawberry sauce for a brighter citrus flavor.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
For longer storage, I freeze the pancakes in a freezer-safe container for up to 2 months, placing parchment paper between layers to prevent sticking.
I reheat refrigerated pancakes in the microwave for 20 to 30 seconds or warm them in a skillet over medium heat.
I store the strawberry sauce separately in the refrigerator for up to 5 days and reheat it gently before serving if desired.
I keep whipped cream refrigerated and add it only when ready to serve.
FAQs
Can I make the pancakes ahead of time?
Yes, I often prepare the pancakes in advance and store them in the refrigerator or freezer until needed.
Can I use frozen strawberries for the sauce?
Yes, I can use frozen strawberries if fresh strawberries are unavailable. I may need to cook the sauce a little longer to reduce excess liquid.
Why should I avoid overmixing the batter?
I find that overmixing develops the gluten in the flour, which can make the pancakes denser instead of light and fluffy.
Can I make this recipe dairy-free?
Yes, I can use dairy-free yogurt, plant-based whipped topping, and my favorite non-dairy milk alternatives.
What are the best toppings for Strawberry
Shortcake Pancakes?
I enjoy topping them with extra strawberries, whipped cream, crushed shortbread cookies, maple syrup, or even a dusting of powdered sugar.
Conclusion
I find these Strawberry Shortcake Pancakes to be a wonderful combination of breakfast comfort and dessert-inspired indulgence. The fluffy pancakes, sweet strawberry sauce, creamy whipped topping, and crunchy cookie garnish create layers of flavor and texture that make every bite memorable. Whether I serve them for a weekend brunch or a special celebration, they always feel like a treat worth savoring.
Fluffy strawberry shortcake pancakes layered with whipped cream and homemade strawberry sauce. A sweet breakfast recipe perfect for brunch, holidays, and special occasions.
Author:Emma
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:6 servings
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
For the Pancake Batter
2½ cups organic all-purpose flour
½ cup organic cane sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
3 tablespoons organic vegetable oil
½ cup unsweetened Greek yogurt
1 cup almond milk (or whole milk or preferred plant-based milk)
For the Strawberry Sauce
3 cups fresh strawberries, sliced and stems removed
Make the Pancake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and sea salt until well combined.
Create a well in the center of the dry ingredients.
Add the almond milk, eggs, vanilla extract, Greek yogurt, and vegetable oil.
Gently stir with a spatula until just combined. Do not overmix.
If the batter is too thick, add additional milk 1 tablespoon at a time until smooth but still thick.
Cook the Pancakes
Heat a large skillet or griddle over medium-high heat.
Add 1 tablespoon unsalted butter and allow it to melt.
Pour approximately ½ cup of batter onto the skillet for each pancake.
Cook for 1–2 minutes, or until bubbles begin to form on the surface.
Carefully flip and cook for another 1–2 minutes until golden brown and cooked through.
Transfer to a plate and repeat with the remaining batter.
Make the Strawberry Sauce
In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and strawberry preserves.
Cook over medium-high heat, stirring occasionally.
Once the strawberries soften, continue cooking for 5–6 minutes until the sauce thickens slightly.
Remove from heat and allow the sauce to cool.
Assemble the Pancakes
Place one pancake on a serving plate.
Add a dollop of whipped topping and 1–2 tablespoons of strawberry sauce.
Repeat the layers until you reach the desired height.
Top with additional strawberry sauce and whipped topping.
Sprinkle with crushed shortbread cookies if desired.
Finish with a light drizzle of maple syrup and serve immediately.
Notes
Fresh strawberries provide the best flavor, but frozen strawberries may be used if thawed and drained.
Avoid overmixing the batter to keep the pancakes light and fluffy.
Homemade whipped cream can be substituted for whipped topping.
For extra shortcake flavor, garnish with additional crushed shortbread cookies.
Leftover strawberry sauce can be stored in the refrigerator for up to 5 days.
