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Strawberry Shortcake Pancakes

Quick, easy, and delicious pancakes that taste like summer shortcake, perfect for busy mornings or lazy brunches.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon salt
Wet Ingredients
  • 1.25 cups milk (dairy or unsweetened almond) Use almond or oat milk for dairy-free option.
  • 1 large egg For fluffier pancakes, separate the egg and beat the white.
  • 3 tablespoons melted butter (or neutral oil)
  • 1 teaspoon vanilla extract
Filling and Topping
  • 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.

Method
 

Preparation
  1. Prep the strawberries: If you want sweeter, jammy berries, toss 1 cup diced strawberries with 2 tablespoons powdered sugar and let sit for 10–15 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
  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.
  4. Fold in the strawberries: Gently fold the diced strawberries into the batter.
Cooking
  1. Heat the griddle: Preheat a griddle or large nonstick skillet over medium heat and grease lightly with butter or oil.
  2. Cook 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.
  3. Keep warm: Transfer finished pancakes to a warm oven (200°F/95°C) or cover them loosely with foil.
  4. Serve like shortcake: Stack pancakes and top with extra strawberries, whipped cream, and maple syrup if desired.

Notes

For fluffier results, separate the egg and fold in the beaten white at the end. Make ahead: Freeze individual pancakes for quick breakfasts.