Strawberry Shortcake Pancakes Recipe

If there’s one breakfast that doubles as dessert and never fails to elicit squeals of delight, it’s Strawberry Shortcake Pancakes. Imagine stack after fluffy stack of golden pancakes, layered with cloud-light whipped cream and syrupy, ruby-red strawberries — every bite is a splash of spring, reminiscent of classic strawberry shortcake but cozier, warmer, and truly perfect for mornings (or anytime you want to treat yourself). This recipe takes a childhood favorite and gives it pancake form, inviting you to indulge in shortcake bliss, one glorious forkful at a time.

Ingredients You’ll Need

The beauty of these Strawberry Shortcake Pancakes is how accessible and straightforward the ingredients are. Each one plays a role in building irresistible flavor, melt-in-your-mouth texture, or gorgeous color — making every bite unforgettable.

• All-purpose flour: Provides structure, resulting in light and fluffy pancakes instead of dense disks.
• Sugar: Adds a hint of sweetness that complements the tangy strawberries and creamy topping.
• Baking powder: Gives your pancakes that magical lift, so they puff up and stay tender.
• Baking soda: Works with the milk to create a soft, airy pancake interior.
• Salt: Just a pinch boosts all the flavors and balances the sweetness.
• Milk: Brings all the dry ingredients together for a smooth, pourable batter—feel free to use dairy or your favorite non-dairy kind.
• Large egg: Binds everything together and helps the pancakes become beautifully golden as they cook.
• Melted butter or oil: For a rich flavor and moist crumb — plus it helps keep the pancakes from sticking.
• Vanilla extract: Infuses the pancakes with sweet, floral notes that make the whole kitchen smell incredible.
• Fresh strawberries: The star! Juicy, sweet, and colorful — these make the shortcake shine.
• Sugar (for strawberries): Optional, but tossing the berries in sugar makes them extra soft and syrupy, just like classic shortcake.
• Whipped cream or mascarpone: Billows of creaminess add decadence and contrast perfectly with the berries.
• Powdered sugar: Optional for a final snowy flourish that looks as good as it tastes.

How to Make Strawberry Shortcake Pancakes

Step 1: Macerate the Strawberries

Start by preparing the strawberries: toss the sliced berries with a sprinkle of sugar if you like a syrupy topping. Let them sit for 10–15 minutes—this draws out their juices, making for glistening, sweet-tart berries that melt right into your pancakes.

Step 2: Combine Dry Ingredients

Grab a large mixing bowl and whisk together your flour, sugar, baking powder, baking soda, and salt. This blend ensures you get a pancake that’s fluffy, never flat — and sets up the flavor base for those shortcake vibes.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract. The vanilla, in particular, is your secret ingredient — it brings that classic bakery aroma to every bite.

Step 4: Make the Batter

Pour the wet ingredients into your bowl of dry ingredients and use a gentle hand to stir them together. Keep the mixing to a minimum—just until you don’t see any big streaks of flour. Lumps are totally fine, promise! It’s the secret to tender Strawberry Shortcake Pancakes, not tough ones.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium and give it a quick greasing. Drop roughly 1/4 cup of batter for each pancake. Watch for bubbles to form on top and the edges to look set—then flip. Cook for another 1–2 minutes until each is golden and pillowy.

Step 6: Stack and Layer

Now, the fun part: place a pancake on a plate, spread with whipped cream or mascarpone, and spoon over a generous helping of those juicy, sugared strawberries. Repeat with more pancakes and toppings to build your dream stack. Finish with an artful cloud of cream, extra berries, and—if you want—an enchanting snowfall of powdered sugar.

How to Serve Strawberry Shortcake Pancakes

Garnishes

The classic finish for Strawberry Shortcake Pancakes is a big spoonful of whipped cream, a few bright berry slices, and a light dusting of powdered sugar. Top with a mint sprig or citrus zest if you’re feeling a little fancy—the pop of color takes the stack from good to absolutely irresistible!

Side Dishes

While these pancakes do steal the show, they’re delicious next to crispy bacon or breakfast sausage, which cut through all the sweetness. For a lighter touch, serve with fresh fruit salad or a simple vanilla yogurt parfait to keep breakfast feeling balanced.

Creative Ways to Present

Try making mini stacks topped with a dollop of whipped cream and one perfect strawberry for brunch parties. You can even serve pancake “shortcake sliders” on skewers for a crowd-pleasing treat—everybody gets their own mini tower of Strawberry Shortcake Pancakes!

Make Ahead and Storage

Storing Leftovers

If you have any pancakes or fruit left after breakfast, store them separately. Place the pancakes in an airtight container or zippered bag and keep in the fridge for up to 2 days. Keep the strawberries and cream chilled to stay fresh.

Freezing

Strawberry Shortcake Pancakes freeze beautifully (without the cream or fruit)! Cool them completely, stack with a bit of wax paper between each, and freeze in a resealable bag for up to two months. When the craving strikes, just reheat and top with fresh berries and cream.

Reheating

Warm up your pancakes in the microwave in 20-second bursts, or revive them in a low oven for that fresh pancake fluffiness. Bring the strawberries and cream to room temperature before serving for the best experience.

FAQs

Can I make Strawberry Shortcake Pancakes gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s one that contains xanthan gum or a binding ingredient to keep the pancakes from crumbling.

Do I have to use whipped cream, or can I substitute?

You can use mascarpone or Greek yogurt for a tangy twist. Dairy-free whipped toppings work, too—it’s all about that creamy, luscious layer between each pancake.

What’s the best way to get evenly golden pancakes?

Preheat your skillet over medium and only flip each pancake once, waiting until bubbles form on top and the edges look dry. A little patience leads to perfect, golden Strawberry Shortcake Pancakes every time.

Can I make the batter ahead?

You can mix the dry ingredients the night before. For the freshest flavor, combine wet and dry ingredients right before cooking. If you need to prepare in advance, store the batter (covered) in the fridge for up to 6 hours.

How do I make these extra-special for a celebration?

Add a splash of strawberry or vanilla extract to the batter, or sprinkle in mini white chocolate chips for an indulgent touch. Finish with sparkling sugar or heart-shaped strawberry slices to make your Strawberry Shortcake Pancakes totally unforgettable!

Final Thoughts

There’s just something magical about a stack of Strawberry Shortcake Pancakes: they bring smiles, brighten mornings, and turn any day into a celebration. I can’t wait for you to try this recipe and see how quickly these pancakes become the highlight of your breakfast table!