Spring Into Flavor: Strawberry Shortcake Pancakes with Whipped Cream

As the first blooms of spring begin to peek through the thawing earth, I can’t help but reminisce about the delightful mornings spent in my grandmother’s kitchen. The sweet aroma of strawberries mingling with the warm scent of pancakes would fill the air, creating a cozy atmosphere that felt like a warm hug. This recipe for Strawberry Shortcake Pancakes with Whipped Cream is not just a dish; it’s a cherished memory that brings the joy of spring to my breakfast table.

What Makes It Special

These pancakes are a delightful twist on the classic strawberry shortcake, combining fluffy pancakes with fresh strawberries and a cloud of whipped cream. Here’s why this recipe stands out:

• Layered Flavors: The combination of sweet strawberries, fluffy pancakes, and rich whipped cream creates a symphony of flavors that dance on your palate.
• Seasonal Freshness: Using fresh strawberries in season elevates the dish, making it a perfect springtime treat.
• Quick and Easy: This recipe is simple enough for a weekday breakfast yet impressive enough for a weekend brunch with friends.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 2 cups fresh strawberries, sliced
• 1 cup heavy cream
• 1 tablespoon vanilla extract

Let’s Get Cooking

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

3. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake.

4. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

5. While the pancakes are cooking, whip the heavy cream with vanilla extract until soft peaks form.

6. To serve, stack the pancakes, layer with sliced strawberries, and top with a generous dollop of whipped cream.

My Pro Tips

• For an extra burst of flavor, add a teaspoon of lemon zest to the pancake batter.

• Try using different berries like blueberries or raspberries for a mixed berry pancake delight.

Perfect Pairings

• Maple syrup for drizzling
• A side of crispy bacon
• A refreshing glass of orange juice

FAQs

Q: Can I make the pancakes ahead of time?

A: Yes! You can prepare the pancakes in advance and reheat them in the toaster or microwave when ready to serve.

The Heart of the Dish

Every bite of these Strawberry Shortcake Pancakes takes me back to those cherished mornings with my grandmother. It’s a recipe that not only fills the belly but also warms the heart. I hope it brings you as much joy as it has brought me over the years.

Your Turn

I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or add your favorite toppings. I would love to hear your thoughts and any creative variations you come up with!

Spring Into Flavor: Strawberry Shortcake Pancakes with Whipped Cream

Indulge in Spring with Strawberry Shortcake Pancakes topped with fluffy whipped cream. A delightful blend of flavors for a perfect breakfast treat!

By Jason GriffithPublished on April 20, 2025

Prep Time15 min

Cook Time20 min

Total Time45 min

Servings4 servings

Category: Breakfast

Cuisine: American

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced
• 1 cup whipped cream
• Maple syrup for drizzling
• A side of crispy bacon
• A refreshing glass of orange juice

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form, then flip and cook until golden brown.
6. In a separate bowl, combine sliced strawberries with a little sugar to macerate.
7. Serve pancakes warm, topped with whipped cream and macerated strawberries, and drizzle with maple syrup.
8. Enjoy with a side of crispy bacon and a refreshing glass of orange juice.

Nutrition Information

@type: NutritionInformation

Calories: 350 calories

Protein Content: 8g

Carbohydrate Content: 60g

Fat Content: 10g

Tags: strawberry shortcake pancakes, pancakes recipe, breakfast recipes, spring recipes, fluffy pancakes

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