Jam-Packed Strawberry Shortcake Pancakes are a delightful twist on a classic breakfast. These pancakes are soft and fluffy, bursting with sweet strawberries. They are perfect for a cozy family brunch or a fun weekend breakfast. With every bite, you’ll enjoy the rich flavors of strawberries and cream.
Why You Will Love This Recipe
You’ll love this recipe because it’s easy to make and uses simple ingredients. The pancakes come together quickly, and everyone at the table will enjoy them. They’re perfect for family gatherings or just a sweet start to your day. Plus, they look beautiful, making them a hit for special occasions.
How to Make These Pancakes
Making these delicious pancakes is a breeze. You combine your dry ingredients, mix in the wet ones, then cook them on a skillet. In just a few steps, you’ll have golden, fluffy pancakes topped with fresh strawberries and whipped cream. It’s a straightforward method, perfect for beginner cooks.
What You Need
- 1 1/2 cups wheat flour
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup caster sugar (for glaze)
- 1 teaspoon lemon juice (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract (for whipped cream)
Step-by-Step
- In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and pure vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- In a bowl, combine sliced strawberries and caster sugar. Let sit for 15 minutes to allow juices to release. Add lemon juice if desired.
- Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Stack the pancakes on a plate, spoon the strawberry glaze over the top, and add whipped cream. Serve warm with extra strawberries.
How to Serve These Pancakes
These pancakes shine with just a dollop of whipped cream and a sprinkle of fresh strawberries. They pair beautifully with crispy bacon or a side of fresh fruit. Enjoy them with a drizzle of maple syrup for an extra touch of sweetness. They’re perfect for breakfast, brunch, or even dessert!
How to Store These Pancakes
To keep leftovers fresh, store any uneaten pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. To reheat, pop them in the toaster or microwave until warm.
Recipe Tips
- Use fresh strawberries for the best flavor.
- Don’t overmix the batter; a few lumps are okay.
- Adjust cooking time based on your stove; keep a close eye on the pancakes.
- If you want a lighter texture, separate the egg and beat the white until stiff, then fold it into the batter.
- Experiment with other fruits like blueberries or raspberries as a fun twist!
Variations & Swaps
- For a healthier option, use whole grain flour instead of wheat flour.
- Make it dairy-free by substituting almond milk and coconut yogurt for the buttermilk and cream.
- Add chocolate chips to the batter for a sweeter treat that kids will love.
FAQs
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking. However, for the best texture, it’s best to make the pancakes fresh when you’re ready to eat.
Can I freeze leftover pancakes?
Absolutely! Allow the pancakes to cool completely, then freeze them in a single layer. Transfer to a freezer bag for easy storage. They can last up to 2 months in the freezer.
What’s the best way to reheat pancakes?
The best way to reheat pancakes is in a toaster or microwave. In a toaster, they’ll get a light crispness back. If using a microwave, heat for 20-30 seconds until warmed through, being careful not to overheat.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
How can I avoid thick pancakes?
To create softer pancakes, avoid overmixing the batter. Stir until just combined, and if it’s too thick, add a splash of milk to reach your desired consistency.
Jam-Packed Strawberry Shortcake Pancakes
Ingredients
Pancake Base Ingredients
- 1.5 cups wheat flour Use fresh flour for best results
- 2 tablespoons caster sugar For sweetness
- 2 teaspoons baking powder To help the pancakes rise
- 0.5 teaspoons bicarbonate of soda For additional leavening
- 0.5 teaspoons salt Balances sweetness
- 1 cup buttermilk Or a buttermilk substitute
- 0.5 cups milk Regular milk or a non-dairy alternative can be used
- 1 large egg Provides structure and moisture
- 0.25 cups unsalted butter, melted Adds richness
- 1 teaspoon pure vanilla extract Adds flavor
Topping Ingredients
- 2 cups fresh strawberries, hulled and sliced For topping and glaze
- 0.25 cups caster sugar (for glaze) Helps sweeten the strawberries
- 1 teaspoon lemon juice Optional, enhances flavor
- 1 cup heavy cream For whipped cream topping
- 2 tablespoons powdered sugar For sweetening the whipped cream
- 0.5 teaspoons pure vanilla extract (for whipped cream) Enhances flavor
Instructions
Preparation
- In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and pure vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
Toppings
- In a bowl, combine sliced strawberries and caster sugar. Let sit for 15 minutes to allow juices to release. Add lemon juice if desired.
- Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Stack the pancakes on a plate, spoon the strawberry glaze over the top, and add whipped cream.
- Serve warm with extra strawberries.
