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Best Strawberry Shortcake Pancakes with Fluffy Whipped Cream

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Indulge in a delightful breakfast experience with these Strawberry Shortcake Pancakes, combining fluffy pancakes with fresh strawberries and airy whipped cream. Perfect for any occasion, these pancakes will elevate your mornings to a celebration.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar (for batter)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 cups Milk
  • 2 Large Eggs
  • 4 tablespoons Butter or Oil (melted)
  • 1 teaspoon Vanilla Extract
  • 1–2 tablespoons Granulated Sugar (for macerating strawberries)
  • 2 cups Fresh Strawberries (sliced)
  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Powdered Sugar (Confectioners' Sugar)
  • 1 teaspoon Vanilla Extract (for whipped cream)

Instructions

  1. First, wash your fresh strawberries thoroughly. Hull them (remove the green leafy tops) and slice them into bite-sized pieces. I like a mix of thinner slices and small chunks for texture.
  2. Place the sliced strawberries in a medium bowl. Sprinkle 1-2 tablespoons of granulated sugar over them (adjust to your strawberries' sweetness). Gently toss to coat.
  3. Set the strawberries aside at room temperature for at least 15-30 minutes to macerate.
  4. In a large bowl, whisk together your dry ingredients: the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt.
  5. In a separate medium bowl, whisk together the wet ingredients: milk, eggs, and melted butter or oil, along with the vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few lumps are perfectly fine.
  7. Let the batter rest for 5-10 minutes.
  8. Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease the pan with a little butter or oil.
  9. Once hot, pour about ¼ cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown.
  10. Transfer cooked pancakes to a plate and cover loosely with foil or a clean kitchen towel to keep warm.
  11. Make sure your heavy whipping cream, mixing bowl, and whisk attachment are all well-chilled.
  12. Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
  13. Using an electric mixer, whip until soft peaks form, then continue whipping until firm peaks form.
  14. Stack a few warm pancakes on each serving plate.
  15. Spoon a generous amount of the macerated strawberries over the pancake stack.
  16. Dollop a big spoonful of fresh whipped cream over the strawberries.
  17. Serve immediately and enjoy your creation!

Nutrition

Keywords: Don't overmix the batter to keep pancakes fluffy. Resting the batter for 5-10 minutes is crucial for fluffiness. Ensure all ingredients for whipped cream are chilled for best results.

Find it online: https://crumella.com/best-strawberry-shortcake-pancakes-with-fluffy-whipped-cream/