Description
A fluffy and creamy strawberry shortcake pancake stack layered with fresh strawberries and whipped cream—perfect for a sweet and indulgent breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar (for strawberries)
- 1 cup whipped cream
- Maple syrup (optional)
Instructions
- In a bowl, mix sliced strawberries with 2 tablespoons sugar and set aside to macerate.
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour batter to form pancakes and cook until bubbles form, then flip and cook until golden.
- Stack pancakes on a plate, layering with strawberries and whipped cream between each layer.
- Top with extra strawberries, whipped cream, and drizzle with maple syrup if desired.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use fresh, ripe strawberries for best flavor.
- You can substitute whipped topping for whipped cream.
- Add a dusting of powdered sugar for presentation.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American