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Strawberry Shortcake Pancakes: Fluffy Morning Magic for Busy Days

If you love strawberry pancakes that taste like a summer shortcake, you’re in the right place. Strawberry Shortcake Pancakes are the kind of breakfast that turns rushed mornings into cozy moments—without a lot of fuss. Whether you’re feeding kids, impressing guests, or sneaking a stack for yourself before the chaos begins, this recipe brings bright strawberry flavor and pillowy pancakes together in one joyful bite.

Before we dive in, if you like strawberry-forward treats, you might also enjoy these Bites of Strawberry Cheesecake with Crunchy Crumble—they’re a little dessert magic that pairs beautifully after brunch.

Why You’ll Love These Strawberry Shortcake Pancakes

• They taste like the classic dessert but come together fast—perfect for busy mornings or lazy brunches.
• Pancakes are fluffy, strawberries add freshness, and a spoonful of whipped cream turns every bite into a celebration.
• This recipe is flexible: use fresh or slightly macerated strawberries, swap dairy for nondairy, and scale up easily for company.

What you’ll need (Ingredients)

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk (dairy or unsweetened almond)
• 1 large egg
• 3 tablespoons melted butter (or neutral oil)
• 1 teaspoon vanilla extract
• 1 cup diced fresh strawberries (plus extra for topping)
• 2 tablespoons powdered sugar (optional, for macerating strawberries)
• Whipped cream or whipped coconut cream, for serving
• Maple syrup, optional
• Butter or oil for the griddle

Tools: large mixing bowl, whisk, griddle or skillet, measuring cups and spoons, spatula.

Simple Strawberry Shortcake Pancakes: Step-by-Step Instructions

1. Prep the strawberries (optional maceration). If you want sweeter, jammy berries, toss 1 cup diced strawberries with 2 tablespoons powdered sugar and let sit for 10–15 minutes. This draws out juices and makes the topping dreamy. (If your kids prefer less sweetness, skip the sugar and keep them fresh.)

2. Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. This little sift isn’t necessary; just whisk well so the pancakes rise evenly.

3. Combine wet ingredients. In a separate bowl, beat the egg with milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine—overmixing makes pancakes tough.

4. Fold in the strawberries. Gently fold the diced strawberries into the batter. If using macerated berries, include any juices for extra strawberry flavor.

5. Heat the griddle. Preheat a griddle or large nonstick skillet over medium heat and grease lightly with butter or oil. A drop of water should sizzle when it’s ready.

6. Cook pancakes. For medium pancakes, pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Adjust heat as needed so the centers cook without burning the outsides.

7. Keep warm. Transfer finished pancakes to a warm oven (200°F/95°C) or cover them loosely with foil while you finish the batch.

8. Serve like shortcake. Stack pancakes and top with extra strawberries, a generous dollop of whipped cream, and a drizzle of maple syrup if you like. For a nostalgic shortcake touch, add a few crushed shortbread cookies or a sprinkle of powdered sugar.

Cooking Tips (so your stack comes out perfect)

• Don’t overmix the batter. Stir until combined; it should be a bit lumpy. Overworked batter = dense pancakes.
• For fluffier results, separate the egg: beat the white to soft peaks and fold in at the end. This takes an extra minute but makes a noticeable difference.
• If strawberries are watery, drain a bit before adding, unless you want jammy streaks through the pancake—either is delicious.
• Keep the heat moderate. Too hot and the outside burns before the center cooks. Too low and they’ll be pale.
• Make ahead tip: Freeze individual pancakes between sheets of parchment in a zip-top bag. Reheat in a toaster or oven for quick breakfasts.

Personal Note from Anna (a little kitchen sisterhood)
My sister Patricia and I have turned this into our “weekend cheer” recipe. On Sunday mornings when life felt hectic, a stack of these pancakes with a little whipped cloud on top would pull everyone to the table. The kids would argue over the last strawberry; Patricia would sneak extra whipped cream; I’d pretend not to notice. It’s simple food that makes memories—exactly what I love to create in our kitchen.

How to adapt this recipe (dietary swaps and variations)

• Dairy-free: Use almond or oat milk and coconut oil or vegan butter; top with coconut whipped cream for a lovely twist.
• Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
• Extra strawberry flavor: Fold in 1–2 tablespoons strawberry jam to the batter (reduce milk by a tablespoon if batter gets too loose).
• For adults: Add a splash of vanilla liqueur or amaretto to the batter for brunch with friends.

Quick FAQ — Short and sweet answers
Q: Can I use frozen strawberries?
A: Yes; thaw and drain them first so the batter doesn’t get watery. Pat them dry with a paper towel and fold in gently.

Q: Can I make the batter ahead?
A: You can mix dry and wet ingredients separately and combine right before cooking. Mixed batter is best used within an hour—baking powder loses lift over time.

Q: How should I store leftovers?
A: Refrigerate pancakes in an airtight container for up to 3 days or freeze stacks separated by parchment for up to a month.

Q: Can I skip the whipped cream?
A: Absolutely. These pancakes are lovely with just strawberries and a dusting of powdered sugar or a drizzle of maple syrup.

Pairings and serving ideas

• Serve with a side of crispy bacon or maple sausages for a salty-sweet contrast.
• Freshly brewed coffee or a simple strawberry smoothie complements the stack beautifully.
• For a brunch menu, add a light green salad and these mini bites from the blog’s dessert section—try the Double Strawberry Cake if you’re planning a celebration; it’s a strawberry fan’s dream.

Why this recipe works for busy women (and anyone with a full calendar)
Strawberry Shortcake Pancakes feel like a treat but don’t demand hours in the kitchen. They take about 20–30 minutes from start to table, and many steps can be prepped—strawberries macerated ahead, batter mixed loosely, pancakes frozen for weekday mornings. For moms juggling school runs, professionals craving a comforting weekend breakfast, or anyone who appreciates an approachable recipe with a “wow” factor, this is a winner.

A few final tricks I’ve learned (because I love sharing kitchen shortcuts)

• Use a pancake batter dispenser or a large spoon for uniform pancakes; kids love helping with the pouring.
• If you’re feeding a crowd, keep pancakes warm on an oven-safe sheet while you finish the rest—no one likes cold stacks.
• When in doubt, add more strawberries. You can never have too many.

Conclusion

Strawberry Shortcake Pancakes are my go-to when I want something that feels special without the fuss—fluffy, bright, and charming in every bite. If you want ideas for other strawberry pancake takes or inspiration for a brunch spread, check out this version from Strawberry Shortcake Pancakes – A Couple Cooks, which offers helpful tips and variations. For another delicious shortcake-style pancake twist, see this lovely recipe at Strawberry Shortcake Pancakes | Dinners, Dishes & Desserts.

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Strawberry Shortcake Pancakes: quick, easy, and delicious. Perfect for busy mornings—fluffy pancakes topped with strawberries and whipped cream. Try it today!