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Strawberry Shortcake Pancakes: A Sweet, Simple Weekend Breakfast (Primary Keyword)

There’s something about strawberry season that makes me feel like a kid again — sticky fingers, sun-warmed berries, and breakfasts that double as desserts. If you’re craving that nostalgic flavor but don’t want to spend all morning in the kitchen, these Strawberry Shortcake Pancakes (Primary Keyword) are your new best friend. Light, tender pancakes are layered with macerated strawberries and a dollop of whipped cream to recreate the classic shortcake experience—only faster and mess-friendly for grown-ups juggling kids, work emails, and life.

Whether you need a quick Saturday treat for the family, a brunch-worthy recipe to impress neighbors, or just a reason to celebrate the weekend, this recipe hits all the right notes. Read on for a straightforward recipe, helpful tips, a few laughs, and how Anna and Patricia’s kitchen adventures inspired this version.

Why You’ll Love These Strawberry Shortcake Pancakes (Primary Keyword)

• Fast enough for a cozy weekend morning, but special enough for company.
• Uses pantry-staple pancake ingredients with a bright strawberry finish.
• Kid-approved (and adult-approved). Great for picky eaters who love sweet breakfasts.
• Customizable: swap yogurt for whipped cream, or make a big batch and freeze.

Ingredients
(Serves 4 — makes about 10 pancakes)

For the pancakes

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups buttermilk (or 1 cup milk + 2 tbsp lemon juice, rested 5 minutes)
• 1 large egg
• 3 tbsp melted butter (plus extra for the pan)
• 1 tsp vanilla extract

For the strawberries

• 3 cups fresh strawberries, hulled and sliced
• 2–3 tbsp granulated sugar (adjust to taste)
• 1 tsp lemon juice (optional — brightens flavor)

For the topping

• 1 cup heavy whipping cream (or store-bought whipped cream)
• 2 tbsp powdered sugar (or to taste)
• 1/2 tsp vanilla extract
• Fresh mint leaves for garnish (optional)

Simple swap notes: For a lighter topping, use Greek yogurt sweetened with honey instead of whipped cream. For gluten-free pancakes, use a cup-for-cup gluten-free flour blend and add a pinch more baking powder.

Step-by-step: How to Make Strawberry Shortcake Pancakes (Primary Keyword)

1. Prep the strawberries first — this is where the magic begins. Place the sliced strawberries in a bowl, sprinkle with 2–3 tablespoons sugar and a teaspoon of lemon juice, then toss. Let them sit while you make the batter; the sugar will draw out the juices and create a sweet syrup in about 15–20 minutes.
2. Whip the cream. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. If you’re short on time, cold store-bought whipped cream works just fine. Refrigerate the whipped cream until serving.
3. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Mix the wet ingredients. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla.
5. Combine. Pour the wet mixture into the dry ingredients and gently fold until just combined. Lumps are okay — overmixing makes dense pancakes.
6. Heat the griddle or skillet. Warm a large nonstick skillet or griddle over medium heat and brush lightly with melted butter or oil.
7. Cook the pancakes. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.
8. Keep them warm. Transfer cooked pancakes to a low oven (200°F / 95°C) on a baking sheet to keep warm while you finish the rest.
9. Assemble. Stack pancakes two or three high, spoon macerated strawberries and juices over each stack, then crown with whipped cream. Finish with a mint leaf if you’re feeling fancy.
10. Serve immediately. These pancakes are at their best right away — warm, fluffy, and dripping with strawberry syrup.

Cooking Tips & Tricks

• Don’t overmix the batter. A few lumps are fine and help keep pancakes tender.
• Use fresh sweet strawberries when possible. If berries are tart, add a bit more sugar during maceration.
• If you don’t have buttermilk, the quick milk + lemon juice trick gives the acidity pancakes love.
• To keep pancakes uniformly thick, use a 1/4-cup measure for each pour.
• Make-ahead tip: Cook pancakes, cool completely, layer with parchment between them, and freeze. Reheat in a toaster oven or skillet and top with warmed macerated strawberries.
• Play with texture: add a handful of chopped toasted almonds or granola between layers for crunch.

A Little Kitchen Story (Anna & Patricia)
My sister Patricia and I discovered this pancake twist on a rainy weekend when the farmer’s market had the most beautiful strawberries. We wanted shortcake but didn’t want to wrestle with split biscuits and messy assembly. Pancakes to the rescue. We flipped, tasted, and laughed through a syrupy, cream-smudged morning — and that sweet chaos is how most of our best recipes are born. If you’ve ever tried to impress a crush or calm a hangry kid, you know comfort food is part therapy, part delicious distraction.

Frequently Asked Questions (FAQs)
Q: Can I make these without whipped cream? (Secondary Keywords: whipped cream pancakes)
A: Absolutely. Use thick Greek yogurt sweetened with honey or maple syrup for a tangier, lighter option. It plays well with the strawberry syrup.

Q: Can I substitute frozen strawberries? (Secondary Keywords: strawberry pancakes)
A: Yes. Thaw them first and drain any excess water, then add a bit of sugar and warm gently to make a quick compote. Texture will be softer than fresh berries.

Q: How do I store leftovers? (Secondary Keywords: shortcake pancakes)
A: Cool pancakes completely, stack with parchment between layers, and store in an airtight container in the fridge for up to 3 days. Reheat on a skillet over low heat or in a toaster oven. Store macerated strawberries separately for best texture.

Q: Can I make this recipe dairy-free?
A: Use a non-dairy milk (almond, oat) and replace butter with melted coconut oil. For the whipped topping, use coconut whipped cream.

Q: How do I keep pancakes fluffy?
A: Use fresh baking powder, don’t overmix the batter, and let the griddle get hot enough that batter sets quickly.

Why this works (the cooking science, plainly)
The tender crumb comes from not overworking the batter and from the acidity of buttermilk (or the milk-lemon substitute), which helps activate the baking soda for lift. Macerating the strawberries draws out natural juices so you get a built-in syrup that melds with the fluffy pancakes — no additional syrup needed unless you want it.

Serving Ideas & Variations

• Short on time? Swap fresh macerated strawberries for a quick strawberry compote warmed in the microwave.
• Make it boozy for brunch: splash a tablespoon of Grand Marnier or strawberry liqueur into the macerated strawberries.
• Add lemon zest to the batter for a bright pop.
• For a kid-friendly twist, layer mini pancakes with strawberries and whipped cream for little shortcake sliders.

Pairings
These pancakes pair beautifully with brewed coffee, a bright berry smoothie, or a simple green salad for a light brunch. If you want something from our own recipe collection, check out Anna’s other breakfast ideas and recipes that help you cook quickly without sacrificing flavor: more recipes on our site. Curious about where this recipe comes from and the story behind the blog? Learn more about Anna and Patricia’s cooking journey on the About page.

A final note on picky eaters
If you have kids who pick out strawberries like little fruit critics, try folding some berries into the batter for sneaky flavor or serving the strawberries on the side as a “build-your-own” topping station. It’s amazing how a little agency turns skeptics into fans.

Conclusion

If you love the idea of classic strawberry shortcake but want something quicker and more brunch-friendly, these Strawberry Shortcake Pancakes are a delight. They strike a lovely balance between comfort and ease — fluffy cake-like pancakes, jewel-bright macerated strawberries, and cloud-like whipped cream. For a similar take from other home cooks, check out this Strawberry Shortcake Pancakes recipe by A Couple Cooks and another great version on Dinners, Dishes & Desserts. Both are lovely for inspiration or slight variations on technique.

• Strawberry Shortcake Pancakes – A Couple Cooks: Strawberry Shortcake Pancakes – A Couple Cooks
• Strawberry Shortcake Pancakes | Dinners, Dishes & Desserts: Strawberry Shortcake Pancakes | Dinners, Dishes & Desserts

Meta description (150 characters)
Strawberry Shortcake Pancakes are the perfect weekend treat for busy moms—quick, fluffy, and topped with fresh berries and whipped cream. Try them today!

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Ready to make these this weekend? Put on something comfy, queue up some kitchen tunes, and let the syrupy, fruity smells do half the cheering. If you try this recipe, I’d love to hear how it went — especially if it turns into your new go-to brunch for family and friends.