Strawberry Shortcake Pancakes
Fluffy strawberry shortcake pancakes layered with whipped cream and homemade strawberry sauce. A sweet breakfast recipe perfect for brunch, holidays, and special occasions.
- 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
¼ cup organic cane sugar
Juice of ½ lemon, freshly squeezed
3 tablespoons strawberry preserves or jam
For Assembly
1 (8-ounce) container whipped topping, thawed (or homemade whipped cream)
Crushed shortbread cookies (optional)
Maple syrup, for drizzling
Instructions
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.
Find it online: https://allcookedup.com/strawberry-shortcake-pancakes/
