Jam-Packed Strawberry Shortcake Pancakes
These delightful pancakes are soft and fluffy, bursting with sweet strawberries. Perfect for family brunch or a fun weekend breakfast.
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.
Notes
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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 17gSaturated Fat: 10gSodium: 300mgFiber: 2gSugar: 10g
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