Best Ever Strawberry Shortcake Pancakes with Whipped Cream
There are certain recipes that just feel like sunshine, even on the gloomiest day. For me, that recipe is always breakfast for dinner, especially when it involves transforming a classic dessert into a stack of fluffy goodness. These incredibly light and satisfying Strawberry Shortcake Pancakes with Whipped Cream are truly an iconic comfort food.
I first whipped this up one rainy Sunday when we were craving both shortcake and a cozy, easy dinner. The combination of warm, cake-like pancakes, juicy macerated strawberries, and mounds of fresh, sweet whipped cream was an instant, resounding success. My family declared them the new standard for weekend brunch!
This recipe is perfectly tested, straightforward, and uses simple ingredients you likely already have. Get ready to elevate your pancake game and impress everyone at the table with this decadent, yet totally approachable treat.
Why You’ll Love This Recipe
❤️ Ultimate Comfort Food Fusion
- Two Desserts in One: We take the buttery richness of shortcake and the fluffiness of a perfect pancake.
- Seasonal Sweetness: This recipe shines when using fresh, ripe spring and summer strawberries.
- Incredibly Fluffy Texture: Thanks to the combination of baking powder and baking soda, these stack up beautifully light.
- Fast & Easy: The batter comes together in under 10 minutes, making this a perfect last-minute easy breakfast or weeknight treat.
What You Need
You only need a few simple pantry staples for this recipe! The magic happens when we combine the pancake mix with our fresh fruit and that homemade whipped cream. Check the full printable recipe card below for detailed measurements and instructions on how to macerate the strawberries.
Expert Tips for Perfect Pancakes
💡 Achieve Fluffy Perfection
- Do Not Overmix: Mix the wet and dry ingredients only until just combined. A few lumps in the batter are a good thing! Overmixing develops gluten, leading to tough, chewy pancakes.
- Rest the Batter: Let your batter rest for 5 to 10 minutes before cooking. This allows the gluten to relax and the leavening agents to activate, guaranteeing maximum fluffiness.
- Temperature Check: Cook on medium-low heat. If the griddle is too hot, the outside will burn before the middle cooks through.
- When to Flip: Wait until bubbles form and pop across the entire surface of the pancake, and the edges look dry. This is your cue for a perfect flip!
Variations & Substitutions
This recipe is highly adaptable. Feel free to swap out the fruit or adjust the dietary needs to suit your family!
- Gluten-Free Option: Easily substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend.
- Dairy-Free/Vegan: Use a plant-based milk (like oat or almond) with a teaspoon of apple cider vinegar added to create a vegan buttermilk substitute. Use vegan butter and a coconut whipped cream alternative.
- Different Fruit: Try substituting the strawberries with blueberries, raspberries, or sliced peaches when they are in season.
- Spice It Up: Add a pinch of cinnamon or a tiny dash of vanilla extract to the dry mix for added depth of flavor.
Storage & Freezing
Pancakes are fantastic for meal prep! These shortcake pancakes freeze and reheat beautifully.
- Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days. Store the macerated strawberries separately.
- Freezing: Allow pancakes to cool completely. Stack them with a small piece of parchment paper between each layer to prevent sticking. Place in a freezer bag and freeze for up to 3 months.
- Reheating: Reheat in the toaster, toaster oven, or microwave until warmed through. Add the fresh fruit and cream just before serving.
FAQ
Can I use frozen strawberries?
Yes, you can! Thaw them completely first and drain off any excess liquid before macerating them with sugar. Note that frozen berries tend to release more juice and might be slightly softer than fresh.
What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly before adding it to the batter.
Should I mix the strawberries into the batter?
For the best results, we recommend cooking the pancakes plain, then layering them with the macerated strawberries and whipped cream. Mixing wet fruit into the batter can prevent the pancakes from rising properly and can cause them to stick to the griddle.
These Strawberry Shortcake Pancakes with Whipped Cream are truly a showstopper, perfect for Mother’s Day, brunch with friends, or just a Tuesday treat. If you loved this recipe, please Pin this for later! Happy cooking!
Fluffy Strawberry Shortcake Pancakes (Best Brunch Recipe)
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp granulated sugar (plus 2 tbsp for macerating)
- 2 large eggs
- 1 3/4 cup buttermilk
- 4 tbsp melted unsalted butter (plus more for griddle)
- 2 cups fresh strawberries, sliced (for topping)
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar (for whipped cream)
- 1 tsp vanilla extract
Instructions
- Step 1 Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside for 30 minutes to macerate (soften and release juices).
- Step 2 Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of granulated sugar.
- Step 3 Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Step 4 Combine Batters: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5-10 minutes.
- Step 5 Make Whipped Cream: While the batter rests, whip the cold heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. Set aside in the refrigerator.
- Step 6 Cook Pancakes: Heat a lightly oiled griddle or large non-stick pan over medium-low heat. Pour 1/4 cup of batter per pancake onto the griddle.
- Step 7 Flip and Finish: Cook for 2-3 minutes per side, or until bubbles appear and the edges are set. Flip carefully and cook the other side until golden brown. Repeat with remaining batter.
- Step 8 Assemble and Serve: Stack 2-3 warm pancakes. Top generously with the macerated strawberries and their sweet juices. Finish with a large dollop of fresh whipped cream and serve immediately.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp granulated sugar (plus 2 tbsp for macerating)
- 2 large eggs
- 1 3/4 cup buttermilk
- 4 tbsp melted unsalted butter (plus more for griddle)
- 2 cups fresh strawberries, sliced (for topping)
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar (for whipped cream)
- 1 tsp vanilla extract
