Description
Enjoy these delightful Strawberry Shortcake Pancakes, perfect for breakfast or brunch!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 4 Tablespoons unsalted butter, melted
- 1 1/2 cups buttermilk
- 8 Tablespoons or more whipped cream (topping) or Greek yogurt (if desired, flavor with a few drops of pure vanilla extract)
- 8–10 large fresh strawberries, sliced
Instructions
- Combine the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- Next, whisk egg and melted butter into buttermilk.
- Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.
- Heat a small skillet over medium heat and brush the bottom of the skillet with vegetable oil.
- Pour 1/2 cupfuls of batter onto an 8-inch skillet, and cook until bubbles appear on the surface.
- Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake.
- If desired, use Greek yogurt instead of whipped cream and sprinkle just a little bit of granola.
- Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries.
- Enjoy while Strawberry Shortcake Pancakes are still warm!
Notes
- Use fresh strawberries for best flavor.
- You can add vanilla extract to the batter for an extra hint of sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg