Strawberry Shortcake Pancakes

Stacks of pancakes with whipped cream, strawberries, and cookies.

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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.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Keyword: breakfast, brunch, easy, family-friendly, kid-friendly, Mother's Day, pancakes, spring, strawberry, strawberry shortcake, summer, sweet, vegetarian, whipped cream

Servings: pancakes

Calories: 338kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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