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Strawberry Shortcake Pancakes

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These Strawberry Shortcake Pancakes are fluffy, light, and packed with juicy strawberries, layered with sweet whipped cream and extra berries for a breakfast that tastes like dessert. Perfect for family mornings, birthday brunches, or anytime you want to make breakfast feel like a celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk (whole or 2%; almond or oat milk for dairy-free)
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lemon zest (optional)
  • 1 cup fresh strawberries, diced small (plus more for topping)
  • 1 cup heavy whipping cream (cold)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Extra sliced strawberries (for assembly)
  • Optional: Maple syrup or strawberry sauce for drizzling
  • Optional: Powdered sugar for dusting

Instructions

  1. Wash, hull, and dice 1 cup of strawberries into small pieces. Pat them dry and set aside.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, eggs, melted butter, vanilla extract, and lemon zest (if using).
  4. Pour the wet mixture into the dry ingredients and gently whisk until just combined. Some lumps are fine.
  5. Gently fold in the diced strawberries with a spatula.
  6. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
  7. Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on top and edges look set. Flip and cook for 1–2 more minutes until golden and cooked through.
  8. Transfer cooked pancakes to a plate and cover with a towel or keep warm in a 200°F oven while finishing the batch.
  9. In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  10. To assemble, layer pancakes with whipped cream and sliced strawberries. Stack as desired. Drizzle with maple syrup or strawberry sauce and dust with powdered sugar if desired.

Notes

For gluten-free pancakes, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and coconut whipped cream. Let the batter rest for 5 minutes before cooking for fluffier pancakes. If using frozen strawberries, thaw and drain well. Keep pancakes warm in a low oven while finishing batches. Kids love helping assemble their own stacks!

Nutrition

Keywords: strawberry shortcake pancakes, kid-friendly breakfast, brunch, pancakes, strawberry pancakes, easy breakfast, whipped cream, family breakfast, summer breakfast, fruit pancakes

Find it online: https://norasfoods.com/strawberry-shortcake-pancakes-recipe-easy-kid-friendly-breakfast-stack/