Strawberry Shortcake Pancakes
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Strawberry Shortcake Pancakes
Start your day on a sweet note with our Strawberry Shortcake Pancakes! Fluffy pancakes infused with strawberries, layered with whipped cream and drizzled with maple syrup. It's a totally delicious twist on a classic dessert, perfect for breakfast or brunch. Gluten-free, Vegan + Freezer-friendly option.
On weekends, I love digging into light, fluffy pancakes. And since Strawberry Shortcake is our all-time favorite dessert, I thought, why not have dessert for breakfast? Enter: Strawberry Shortcake Pancakes, they have become my springtime breakfast staple. They're quick, easy, and loved by everyone in my family!
I'm a huge fan of anything with strawberries, which is why I've added fresh strawberries + strawberry preserves to these pancakes for that ultimate strawberry flavor. If you love strawberry shortcakes then definitely try my The Best Strawberry Shortcake Donuts + The Best Strawberry Shortcake Ice Cream next!
These pancakes are the real deal, ya'll. If you're a lover of pancakes + strawberry flavors, then these are PERFECT! They're like little pillows of joy on your plate. They are such a fun + cozy way to make breakfast + brunch so special and truly they are so easy + quick to make.
Jump to:
- Why You Will Love These Strawberry Shortcake Pancakes
- How To Make Strawberry Shortcake Pancakes
- Ingredients
- Tips for Making the PERFECT Strawberry Shortcake Pancakes Every Time
- Tip For Warm Pancakes!!!
- Topping Ideas For Strawberry Shortcake Pancakes
- How To Serve Fluffy Strawberry Shortcake Pancakes
- How to Know If Your Baking Powder + Baking Soda Are Fresh
- Can I Make Gluten-Free Strawberry Pancakes?
- Can I Use Other Types of Milk?
- How to Store + Freeze Leftover Pancakes
- Strawberry Shortcake Pancakes Recipe Q + A's
- More Delicious Breakfast Recipes
- MADE OUR RECIPE(S)?
- Strawberry Shortcake Pancakes
Why You Will Love These Strawberry Shortcake Pancakes
- They are SUPER fluffy + light.
- Bursting with fresh strawberries
- Perfect for breakfast or brunch
- So easy to whip together.
- Only requires ONE bowl! No mixer required!
- Fun for the entire family to make.
How To Make Strawberry Shortcake Pancakes
It's as simple as mixing all your ingredients together, being careful not to overmix, as this can result in pancakes that are less fluffy and more dense. Then, cook them to perfection!
Ingredients
Here's what you need to make these strawberry pancakes:
PANCAKES:
- All-purpose flour. I use organic all-purpose flour from Bob's Red Mill.
- Cane sugar. For sweetness.
- Baking powder. To help your pancakes become light + fluffy.
- Ground cinnamon. For a warming flavor.
- Sea salt. A pinch of salt rounds out the flavors.
- Eggs. This helps bind everything together.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Vegetable oil. Oil keeps them nice and moist.
- Greek yogurt. Unsweetened.
- Almond milk. You can use whole milk or your fave plant-based milk. You can use store-bought or make your own Almond Milk without soaking!
STRAWBERRY SYRUP/SAUCE:
- Fresh strawberries. Sliced + stems removed
- Organic cane sugar. This sweetens the strawberry syrup!
- Lemon. Freshly-squeezed.
- Strawberry preserves/jam. I love Bonne Maman.
TOPPINGS:
- Cool whip. You can also make your own whipped cream.
- Crushed shortbread cookies. Optional.
- Maple syrup. For drizzling.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE PANCAKES!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Strawberry Shortcake Pancakes recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for Making the PERFECT Strawberry Shortcake Pancakes Every Time
Ensuring that you make the perfect pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:
TIP #1: LOW + SLOW IS BEST.
When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.
TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.
Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.
TIP #3: ABSOLUTELY NO OVER-MIXING!!
Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.
TIP #4: LET THE BATTER SIT TO REST.
Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!
TIP #5: EVENNESS IS KEY.
While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack.
TIP #6: YES, THE CORRECT PAN MATTERS.
I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for flipping despite their sloped sides.
TIP #7: FLIP WHEN IT’S TIME, OK?!
Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid-air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.
TIP #8: FLIP ONLY ONCE!
I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.
TIP #9: BUTTER IN BETWEEN.
I used to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.
Tip For Warm Pancakes!!!
Since you have to cook the Strawberry Shortcake Pancakes in batches, I like to keep the completed pancakes in the oven. This keeps them warm before serving. I hate having pancakes of varying temperatures, but unfortunately, that is how it works sometimes! By using the oven trick, your pancakes will all be done at the same time.
Topping Ideas For Strawberry Shortcake Pancakes
You can add so many tasty toppings to this strawberry pancakes recipe. Here are some ideas:
- Fresh strawberries (A no brainer)
- Whipped cream
- Crushed shortbread cookies
- Lemon slices
- Blueberries
- Warm maple syrup
- Freshly sliced bananas
- Cinnamon sprinkle
- Almond or cashew butter
- Granola
How To Serve Fluffy Strawberry Shortcake Pancakes
The best way to enjoy strawberry pancakes in my opinion is while they're fresh + warm! They're even tastier alongside a Iced Vanilla Latte or Chocolate Espresso Martini. Top them with a scoop of your favorite ice cream, like Caramel or Strawberry Shortcake Ice Cream, for an extra dose of sweetness!
How to Know If Your Baking Powder + Baking Soda Are Fresh
Baking is such a science, but more importantly, certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your banana cake (and other baked goods) fully rises and bakes through nicely.
In case you weren't aware, it's easy to double-check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Can I Make Gluten-Free Strawberry Pancakes?
Absolutely! If you'd like to make this recipe gluten-free, simply swap the flour with your favorite gluten-free all-purpose flour blend. I like Bob's Red Mill. If the batter is too runny, add more flour, ¼ cup at a time, until you have a thick and fluffy batter.
You may need to make slightly smaller pancakes so they hold their shape better.
Can I Use Other Types of Milk?
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
How to Store + Freeze Leftover Pancakes
If you’re thinking about storing your leftover pancakes for a longer period of time OR you’d rather meal prep them for less hassle, it’s so easy to freeze them. When you freeze them, they generally last for up to 6 months when stored properly. If you
Personally, I love doing method #2, however, you can always pick and choose which works best for you:
Method #1: Place your cooled pancakes in an even layer on a baking sheet lined with parchment paper and freeze for about 1 hour or so. Once solid, add them to an airtight sealed container or ziplock bags and store in the freezer.
Method #2: Once your pancakes are cooled, stack them together with parchment paper in between each pancake and place them into an airtight sealed container or ziplock and store in the freezer.
When you’re ready to reheat and serve, simply do so in a microwave, toaster, oven, or over the stovetop in a skillet until warmed through.
Strawberry Shortcake Pancakes Recipe Q + A's
To make these pancakes vegan, simply omit the eggs in the pancakes and substitute with 1 tablespoon of apple cider vinegar. Also, substitute the yogurt with dairy-free unsweetened yogurt. For topping, be sure to use coconut whipped cream (homemade or store-bought), vegan butter for cooking, and vegan-friendly shortbread cookies, if using.
Absolutely! If you choose to opt out of maple syrup, you can always substitute with date syrup, coconut sugar, brown sugar, or organic cane sugar.
Yes! Instead of vegetable oil, you can always use coconut oil or melted vegan butter, if preferred.
More Delicious Breakfast Recipes
Now that you've fallen in love with this Strawberry Shortcake Pancakes recipe, put more ingredients to good use with these other delicious family-friendly breakfast + brunch recipes:
- Sweet Potato Berry Breakfast Boats
- Baked Crunch Cinnamon French Toast
- Creamy Southern Sweet Potato Grits with Chickpeas
- Balsamic Strawberry Brioche French Toast
- Lemon Blueberry Doughnuts + Sprinkles
- Protein Peanut Butter Banana Chia Oatmeal
- Maple Cinnamon Oatmeal + Roasted Oranges
- Apple Cinnamon Olive Oil Cake
- Fluffy Banana Oat Pancakes
MADE OUR RECIPE(S)?
If you tried this Strawberry Shortcake Pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Strawberry Shortcake Pancakes
Ingredients
PANCAKES:
- 2 ½ cups organic all-purpose flour
- ½ cup organic cane sugar
- 2 tsps baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 large eggs
- 2 tsps vanilla extract
- 3 Tbsps vegetable oil, organic
- ½ cup Greek yogurt, unsweetened
- 1 cup Almond milk (You can use whole milk or your fave plant-based milk)
STRAWBERRY SYRUP/SAUCE:
- 3 cups fresh sliced strawberries, stems removed
- ¼ cup organic cane sugar
- ½ lemon, freshly-squeezed
- 3 Tbsps strawberry preserves/jam
TOPPINGS:
- 1 (8oz.) container cool whip (You can also make your own whipped cream)
- Crushed shortbread cookies, optional
- Maple syrup, for drizzle
Instructions
TO MAKE THE BATTER:
- In a large bowl, add the flour, sugar, baking powder cinnamon, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the milk, eggs, vanilla, Greek yogurt, and oil, stirring gently (using a spatula) until just combined. DO NOT OVER-MIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
TO MAKE THE STRAWBERRY SYRUP/SAUCE:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thickened a bit, about 5-6 minutes. Remove from heat and let cool completely.
ASSEMBLE:
- To serve, stack one pancake followed by dollops of whipped cream and then 1-2 Tbsps of strawberry syrup/sauce----repeating until you have a few layers. At the very top, add more strawberry syrup/sauce and a dollop (or two) of whipped cream followed by crushed shortbread cookies (if using) and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Tips & Tricks
- FREEZE OPTION: If you’d like to make these pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with maple syrup, date syrup, coconut sugar, or brown sugar.
- OIL: Instead of vegetable oil, you can always use coconut oil or melted unsalted butter, if preferred.
- VEGAN: To make these pancakes vegan, simply omit the eggs in the pancakes and substitute with 1 tablespoon of apple cider vinegar. Also, substitute the yogurt with dairy-free unsweetened yogurt. For topping, be sure to use coconut whipped cream (homemade or store-bought), vegan butter for cooking, and vegan-friendly shortbread cookies, if using.
Nutrition
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