Strawberry Shortcake Pancakes that are easy, tall, super fluffy, and topped with whipped cream and fresh strawberries. These can be served as a dessert/snack, or alternatively served for breakfast by replacing whipped cream with Greek Yogurt.
Pancakes for breakfast or brunch? Yes! But how about Strawberry Shortcake Pancakes for a dessert or snack that are as fluffy as a pillow? I am tellin’ ya, these are so good that I often find myself craving them.
It is like savoring a classic strawberry shortcake, but in the form of pancakes.
They are tall, mildly-sweet, and pillow fluffy– a true dessert or snack splurge that we all deserve at least once in a while! 😉
They can be made ahead and either refrigerated for a couple of days or frozen for up to a month.
I enjoyed mine in the mid-afternoon with a good cup of latte! Soooo good!
If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face.
But if you want to keep things on the light side, replace whipped cream with Greek yogurt, and if desired, sprinkle on just a little bit of granola.
Making Strawberry Shortcake Pancakes
The process is quite simple!
First combine the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.
Next, whisk egg and butter into buttermilk. Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.
Heat a small skillet over medium heat and brush bottom of skillet with vegetable oil. Pour 1/2 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake.
Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries. Enjoy while Strawberry Shortcake Pancakes are still warm.
If desired, use Greek yogurt instead of whipped cream and sprinkle on just a little bit of granola.
See? Easy peasy!