Strawberry Shortcake Pancakes

Fluffy pancakes layered with sweet strawberry compote, fresh strawberries, and whipped cream are a breakfast dream come true.

👥 16 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
bowl
mixing bowl
griddle
whisk
skillet

📝 Preparation Steps

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.

sugar2 tablespoonsbaking powder2 tablespoonsmilk2 cupseggs2butter (melted)2 tablespoons

Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.

Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about ⏱️ 2-3 minutes. Flip and cook the second side until golden brown.

Serve warm, layered with strawberry compote or fresh strawberries and plenty of whipped cream.

strawberry compotefresh strawberries (sliced)whipped cream

Nutrition Facts

calories

125 kcal

fat Content

3 g

serving Size

1 serving

fiber Content

1 g

sugar Content

4 g

sodium Content

336 mg

protein Content

4 g

trans Fat Content

0.1 g

cholesterol Content

28 mg

carbohydrate Content

20 g

saturated Fat Content

2 g

unsaturated Fat Content

1.3 g

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