Strawberry Shortcake Pancakes Recipe

Here’s the article for Strawberry Shortcake Pancakes, incorporating the requested elements: Strawberry Shortcake Pancakes: A Sweet Twist on a Classic! Tired of the same old breakfast routine? Craving something decadent yet delightful? Then look no further! These Strawberry Shortcake Pancakes are the answer. Imagine fluffy, golden pancakes infused with the sweet essence of strawberry, topped with a creamy, homemade whipped cream, and even more fresh strawberries. This recipe brings together the best of two beloved desserts, creating a breakfast experience that’s both nostalgic and exciting. So, gather your ingredients and get ready to whip up a batch of these irresistible treats. After all, who says you can’t have dessert for breakfast? Ingredients

• 1 ½ cups all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 ¼ cups buttermilk

• ¼ cup melted butter, plus more for the griddle

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup finely chopped fresh strawberries, divided

• For the Whipped Cream:

* 1 cup heavy cream * 2 tablespoons powdered sugar * ½ teaspoon vanilla extract How to Make Strawberry Shortcake Pancakes Step 1: Prepare the Pancake Batter First, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Then, pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if there are a few lumps; overmixing can lead to tough pancakes. Finally, fold in ½ cup of the chopped strawberries. After that, let the batter rest for 5-10 minutes while you prepare the griddle. Step 2: Cook the Pancakes Next, preheat a lightly oiled griddle or frying pan over medium heat. For best results, the griddle should be hot enough that a drop of water sizzles and evaporates quickly. Once the griddle is ready, pour ¼ cup of batter onto the hot surface for each pancake. Subsequently, cook for 2-3 minutes per side, or until golden brown and cooked through. Because timing can vary depending on your stovetop, keep a close watch. Step 3: Make the Whipped Cream After that, while the pancakes are cooking, prepare the whipped cream. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Then, using an electric mixer, beat on medium-high speed until stiff peaks form. After that, be careful not to overwhip, or the cream will turn into butter. Subsequently, taste and adjust the sweetness as needed. Step 4: Assemble and Serve Finally, stack the Strawberry Shortcake Pancakes on a plate. After that, top with a generous dollop of whipped cream and the remaining ½ cup of fresh strawberries. Then, drizzle with a little extra maple syrup, if desired. For extra flavor, you can even add a sprinkle of powdered sugar. Consequently, serve immediately and enjoy! Helpful Tips [Tip for Strawberries]: Use fresh, ripe strawberries for the best flavor. Macerating them with a little sugar for 15 minutes before adding them to the batter will also enhance their sweetness. [Tip for Buttermilk]: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to the 1 ¼ cup mark. [General Cooking Tip]: Keep the cooked pancakes warm in a preheated oven (200°F) until ready to serve. Substitutions/Variations [Substitution Idea 1]: For a dairy-free option, use almond milk or soy milk in place of buttermilk and coconut oil instead of butter. Additionally, use a dairy-free whipped topping. [Substitution Idea 2]: For added flavor, mix a little lemon zest into the pancake batter or whipped cream. Frequently Asked Questions Can I make this recipe ahead of time? Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. However, add the strawberries just before cooking. Similarly, you can make the whipped cream a few hours in advance and store it in the refrigerator until serving. Can I freeze this recipe? While you can freeze the cooked pancakes, the texture may change slightly upon thawing. Flash freeze them individually on a baking sheet before transferring them to a freezer bag. Unfortunately, the whipped cream does not freeze well. Storage Instructions Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, microwave, or skillet until warmed through. Print