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There's something undeniably special about starting your day with a plate of strawberry shortcake pancakes. This delightful dish combines the light and fluffy texture of pancakes with the sweetness of fresh strawberries and the richness of whipped cream, creating a breakfast experience that is both indulgent and satisfying. Imagine waking up to the enticing aroma of warm pancakes, the vibrant red of ripe strawberries, and the velvety texture of freshly whipped cream. Whether enjoyed on a leisurely weekend morning or as a special treat for brunch gatherings with friends and family, strawberry shortcake pancakes are sure to impress.

Strawberry Shortcake Pancakes – Dessert for Breakfast!

Transform your mornings with delicious strawberry shortcake pancakes that blend fluffy pancakes, sweet fresh strawberries, and rich whipped cream. This delightful breakfast is perfect for weekend gatherings or special brunches with loved ones. The vibrant colors and flavors create a joyful experience that brings everyone together. Discover how to make these mouthwatering pancakes in just a few easy steps, and enjoy a treat that will leave everyone asking for seconds.
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Ingredients
  

For the Pancakes:

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk (or regular milk with 1 tablespoon vinegar)

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced

2 tablespoons sugar

1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat and let it sit for at least 15 minutes to macerate.

    Make the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined; a few lumps are okay.

      Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook another 1-2 minutes until golden brown. Repeat with the remaining batter.

        Whip the Cream: In a medium bowl, using a hand mixer or whisk, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

          Assemble the Strawberry Shortcake Pancakes: Stack 2-3 pancakes on a plate, spoon a generous amount of macerated strawberries over the top, and add a dollop of whipped cream. Repeat with additional servings.

            Serve and Enjoy: Serve warm with extra strawberries and whipped cream on the side, if desired!

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4