Indulge in a Breakfast Delight: Strawberry Shortcake Pancakes – Fluffy Pancakes with a Side of Berry Good Vibes
Welcome to a breakfast experience where fluffy pancakes meet the sweet essence of strawberry shortcake.
Our Strawberry Shortcake Pancakes recipe is a symphony of flavors and textures that will awaken your taste buds and brighten your morning. Each bite is a harmonious blend of tender pancakes, vibrant macerated strawberries, and billowy whipped cream.
Whether celebrating a special occasion or craving a luxurious breakfast, these pancakes will transport you to a world of pure breakfast bliss.
Join us in the kitchen as we guide you through the creation of this delectable morning masterpiece.
Strawberry Shortcake Pancakes Recipe
Ingredients:
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
TIP: For sugar substitutes, check this information and adjust the recipe accordingly.
For Assembly:
- Additional fresh strawberries for garnish (optional)
Instructions:
1. Prepare the Strawberry Topping:
a. In a mixing bowl, combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Toss to coat the strawberries evenly in the sugar mixture. Set aside to macerate while you prepare the rest of the components.
2. Make the Pancake Batter:
a. In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
b. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
c. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for 5-10 minutes.
3. Cook the Pancakes:
a. Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray.
b. Pour 1/4 cup portions of the pancake batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used, adding more butter or oil to the griddle as needed.
4. Prepare the Whipped Cream:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
5. Assemble the Strawberry Shortcake Pancakes:
a. Place one pancake on a serving plate.
b. Spoon a generous portion of the macerated strawberries on top of the pancake.
c. Add a dollop of freshly whipped cream.
d. Place another pancake on top and repeat the process with strawberries and whipped cream.
e. Top the stack with a final pancake and finish with more strawberries and a swirl of whipped cream.
f. Optionally, garnish with fresh whole strawberries for an extra pop of color and flavor.
6. Serve and Enjoy:
Serve your delicious Strawberry Shortcake Pancakes immediately while they are still warm, allowing the whipped cream to slightly melt into the pancakes for a delightful treat.
These pancakes are perfect for a special breakfast or brunch, especially during strawberry season. Enjoy!
Did you know?
While pancakes are a beloved breakfast staple today, they have been enjoyed for centuries. In ancient Greece, people made a pancake called “tagenites” from wheat flour, olive oil, honey, and curdled milk. The Romans also had their “alec-rac” version, which included ingredients like eggs and spices.
So, when you’re savoring your modern Strawberry Shortcake Pancakes, you’re continuing a delicious tradition that dates back thousands of years!
A little history:
- Ancient Greece: Pancakes have ancient origins, and one of the earliest forms of pancakes was called “tagenites.” These were made from wheat flour, olive oil, honey, and curdled milk batter. They were often flavored with herbs and spices.
- Ancient Rome: The Romans had their own version of pancakes called “alec-rac.” These were made with eggs, milk, and sometimes spices like black pepper. They were typically sweetened with honey and enjoyed at various times of the day.
- Medieval Europe: Pancakes became a popular dish in medieval Europe, often made with ingredients like ale, spices, and even cheese. In some regions, they were frequently consumed during Shrove Tuesday, also known as Pancake Day.
- Colonial America: Pancakes made their way to the American colonies, where they were often cooked over an open flame on a griddle. They were a common breakfast food among early settlers.
- Modern Pancakes: In the 19th century, with the availability of baking powder and advancements in cookware, pancakes as we know them today started to take shape. Baking powder made pancakes fluffier, and variations like buttermilk and blueberry pancakes became popular.
