This post may contain affiliate links. Please see my disclosure policy
Strawberry Shortcake Pancakes – light and fluffy pancakes topped with fresh strawberries and homemade whipped cream. It is like dessert for breakfast!
Light and fluffy pancakes are one of my favorite weekend desserts. I like them topped with maple syrup, fresh berries, or even mixed with chocolate chips and dusted with powdered sugar. In the summer when you can find fresh strawberries just about anywhere, Strawberry Shortcake is our favorite dessert. So I decided why not combine the two and have dessert for breakfast!
This was originally one of the very first recipes I shared on the blog almost 9 years ago. At that time it was a short cut recipe that used Cool Whip with a few strawberries mixed in. Over the years I have perfected the recipe and made it extra tasty and even better!
For this pancake recipe you can use your favorite homemade recipe or you can use a box mix. I like to use my favorite easy pancake recipe that comes together in just minutes. It isn’t much more work than a boxed mix and I think they are fluffier and just taste better.
How to Make Strawberry Shortcake Pancakes
Strawberry shortcake is all about the juicy strawberries and the same goes for these pancakes.
- Start by mixing diced strawberries with sugar. You want to let them sit together for at least 30 minutes so they get nice and juicy! How long they sit together somewhat depends on how fresh your strawberries are. The fresher the strawberry the shorter the time.
- Nothing beats homemade whipped cream. To make it, it is best to use an electric mixer. Heavy cream, powdered sugar and vanilla extract is all you need. They get beat together until stiff peaks. You can make the cream ahead, just have it in the fridge until you are ready to serve.
- For the pancakes I like to mix the dry and wet ingredients together separately. Then they get mixed together until everything is incorporated well.
- Pancakes cook over medium high heat in a large skillet or griddle. Use a 1/4 cup measuring cup to scoop even amounts of batter onto the hot surface. After about 2 minutes lots of tiny bubble should appear on the top of the pancakes, this is when you know to flip. Cook for about 2 more minutes and they are done!
- To assemble these pancakes top with the fresh whipped cream and berries.
If you are looking to up your breakfast game, these pancakes are it! Light and fluffy pancakes that are perfect any time, plus you are topping them like strawberry shortcake! So if you like sweet breakfasts, look no further. These would be a great addition to brunch where you could just have the ingredients all set out separately, and people can assemble their own.
More Pancake Recipes to To Try
- S’mores Pancakes
- Pumpkin Chocolate Chip Pancakes
- Sausage Pancakes
- Protein Pancakes
- Birthday Cake Pancakes
- Banana Pancakes with Chocolate Chips
- Oatmeal Chocolate Chip Pancakes
Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes - light and fluffy pancakes topped with fresh strawberries and homemade whipped cream. It is like dessert for breakfast!
Ingredients
Strawberries
- 1 pound strawberries, diced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons granulated sugar
- 2 Tablespoons butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- In a bowl mix together diced strawberries and sugar. Let sit for 30 minutes to 2 hours until the strawberries and juicy.
- Using an electric mixer beat heavy cream until soft peaks. Add powdered sugar and vanilla extract and beat until stiff peaks. Refrigerate until ready to use.
- To make pancakes mix together flour, baking soda, and salt. In a separate bowl mix together butter, sugar, egg, vanilla, and buttermilk until well blended. Add to flour mixture and mix until well blended.
- Heat griddle to Medium high heat, about 350 degrees F. Spray with non-stick spray
- Scoop about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes until there are little bubbles over the surface. Flip and cook for an additional 1-2 minutes. Remove and continue with the remaining batter.
- To serve top pancake with whipped cream and strawberries.
Nutrition
Serving: 1Servings | Calories: 531kcal | Carbohydrates: 58g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 803mg | Fiber: 3g | Sugar: 31g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Delicious, I would love this tomorrow morning :))) Happy mother's say!
Delicious, I would love this tomorrow morning :))) Happy mother's say!
What a great idea!! I'll be trying these for breakfast next weekend 🙂
What a great idea!! I'll be trying these for breakfast next weekend 🙂
This looks more decadent and delicious than the traditional dessert – nice one 🙂
Just like having dessert for breakfast! I like the way you think. 😉
Now those are some great looking pancakes! Love the strawberries and all of that whipped cream! d
These are my kids’ new favorite! They taste just like strawberry shortcake!
The best way to start the Sunday morning! Deliciousness!