Description
Strawberry Shortcake Pancake Stacks are fluffy buttermilk pancakes layered with sweet macerated strawberries and whipped cream, creating a breakfast-meets-dessert treat inspired by classic strawberry shortcake.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Extra strawberries for garnish
Instructions
- In a bowl, combine sliced strawberries and 1/4 cup sugar. Let sit for 20 minutes to release juices.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir just until combined.
- Heat a lightly greased griddle or skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface.
- Flip and cook until golden brown. Repeat with remaining batter.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Stack pancakes on serving plates, layering with whipped cream and strawberries between each pancake.
- Top with additional whipped cream, strawberries, and strawberry syrup from the bowl.
- Serve immediately.
Notes
- Do not overmix the pancake batter to keep pancakes light and fluffy.
- Fresh strawberries provide the best flavor and texture.
- Chill the mixing bowl before whipping cream for faster results.
- Add lemon zest to the strawberries for extra brightness.
- Serve immediately after assembling for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American