Best 3 Strawberry Shortcake Pancakes Recipes
Indulge in the delightful fusion of sweet strawberries, fluffy pancakes, and creamy whipped cream with our tantalizing Strawberry Shortcake Pancakes recipe. This delectable dish combines the classic flavors of a beloved dessert with the comforting warmth of pancakes, creating a breakfast or brunch sensation that will delight your taste buds. But that's not all! This article also features a variety of other mouthwatering recipes to satisfy your cravings, including scrumptious Vegan Strawberry Shortcake Pancakes for those with dietary restrictions, delectable Gluten-Free Strawberry Shortcake Pancakes for those with gluten sensitivities, and irresistible Strawberry Shortcake Waffles for a fun twist on a classic. Get ready to embark on a culinary journey that will leave you wanting more!
Let's cook with our recipes!
STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY
Here's what you need: strawberry, water, sugar, cornstarch, water, egg, butter, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, butter, whipped cream
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
- Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together the dry ingredients.
- Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
- Heat 1 tablespoon of butter on a skillet over medium heat.
- Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
- Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 78 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, Sugar 46 grams
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
STRAWBERRY SHORTCAKE PANCAKES
Loaded with strawberries and whipped cream, Strawberry Shortcake Pancakes are a special-occasion-worthy, fun, and summery spin on breakfast. For the buttermilk pancakes, feel free to use your own favorite recipe; but I've included mine here, too.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 16
Steps:
- In a medium bowl, gently toss the strawberries and sugar with a spoon. Refrigerate for at least one hour. (If you're in a time pinch, you can use them right away - they just won't be as juicy).
- In the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl with a hand mixer, beat the whipping cream. Start at low speed then increase the temperature to medium and then high speed. Add sugar and vanilla extract; continue beating until stiff peaks form. Set aside.
- Make the pancakes. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, eggs, butter, maple syrup, and vanilla, beating until well-blended.
- Pour the wet ingredients into the dry ingredients and whisk just until incorporated.
- Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop batter in 1/3 to 1/2 cup increments onto the heated surface. I use a trigger-handle ice cream scoop for pancakes, and it's the best! Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides. Remove from heat.
- To serve, set one pancake on a plate and add a few strawberry slices along with a spoonful or two of their juices. Top with a second pancake and a huge dollop of whipped cream. Top with a whole strawberry for garnish, if desired. You may also add butter and/or maple syrup if you wish.
Tips:
- For the pancakes: Use buttermilk for a fluffy texture and a tangy flavor.
- Don't overmix the pancake batter. Overmixing can result in tough pancakes.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- For the strawberry sauce: Use fresh strawberries for the best flavor.
- Add a little bit of lemon juice to the strawberry sauce to brighten the flavor.
- Chill the strawberry sauce before serving. This will help it thicken and develop its flavor.
- For the whipped cream: Use heavy cream for the best results.
- Whip the cream until it is stiff peaks. This will help it hold its shape when you serve it.
Conclusion:
Strawberry shortcake pancakes are a delicious and festive breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of effort, you can make this classic dish at home.
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