Mother’s Day Strawberry Shortcake Pancakes

Why You’ll Love This Recipe

Mother’s Day Strawberry Shortcake Pancakes offer a heavenly combination of fluffy pancakes, juicy strawberries, and whipped cream, making for the perfect breakfast to celebrate mom. This recipe is easy to prepare, bursting with sweetness from fresh strawberries, and visually stunning as you stack the pancakes high. It’s a delicious way to show appreciation with a breakfast that feels special and indulgent.

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup whole milk (or almond/oat milk)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, sliced

• Whipped cream for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt until blended. Create a well in the center.

2. In another bowl, mix milk, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.

3. Preheat a non-stick skillet over medium heat and lightly grease it. Pour batter onto the skillet using a ladle.

4. Cook until bubbles form on top (about 3–4 minutes), then flip and cook until golden brown.

5. Serve stacked with sliced strawberries on top and generously add whipped cream.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

• Dairy-Free: Use almond or oat milk and replace butter with coconut oil for a dairy-free version.

• Add-Ins: Stir in chocolate chips or nuts to the batter for added texture and flavor.

Storage/Reheating

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or microwave, but watch them closely to avoid drying out.

FAQs

1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain any excess liquid before using.

2. Can I make these pancakes ahead of time?

Yes, you can prepare the batter and refrigerate it for a few hours before cooking.

3. How can I make these pancakes fluffier?

Ensure you don’t over-mix the batter and cook the pancakes on medium heat for a soft, fluffy texture.

4. Can I substitute the eggs in this recipe?

Yes, you can use flax eggs or other egg substitutes for a vegan version.

5. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat or gluten-free flour for a healthier twist.

6. How do I keep pancakes from getting soggy?

Cook the pancakes until golden brown and serve immediately with the fresh toppings.

7. Can I add chocolate chips to the batter?

Yes, you can add chocolate chips for a richer, dessert-like flavor.

8. How should I store leftover pancakes?

Store them in the fridge for up to 3 days in an airtight container.

9. Can I make these pancakes without vanilla extract?

You can skip the vanilla extract, but it adds a nice depth of flavor.

10. Can I serve this with maple syrup?

Yes, drizzle with maple syrup for added sweetness.

Conclusion

Mother’s Day Strawberry Shortcake Pancakes are an easy and delightful way to start the day with a sweet celebration. Fluffy, flavorful, and topped with fresh strawberries and whipped cream, this dish is a crowd-pleaser and perfect for special occasions. Whether it’s Mother’s Day or just a weekend breakfast, these pancakes will make any day feel extra special.

Mother’s Day Strawberry Shortcake Pancakes

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Celebrate Mother’s Day with these Strawberry Shortcake Pancakes, a perfect breakfast treat bursting with sweetness and love. Fluffy pancakes are topped with fresh strawberries and whipped cream, creating a heavenly combination that’s both indulgent and visually stunning. Easy to make and delicious to enjoy, this recipe is the perfect way to show appreciation to mom with a breakfast that feels special and indulgent.

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Ingredients

1 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

1 cup whole milk (or almond/oat milk)

2 large eggs

1 teaspoon vanilla extract

1 cup fresh strawberries, sliced

Whipped cream for topping

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Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, and salt until blended. Create a well in the center.

• In another bowl, mix the milk, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.

• Preheat a non-stick skillet over medium heat and lightly grease it. Pour batter onto the skillet using a ladle.

• Cook until bubbles form on the top (about 3-4 minutes), then flip and cook until golden brown.

• Serve stacked with sliced strawberries on top and generously add whipped cream

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Notes

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Dairy-Free: Use almond or oat milk and replace butter with coconut oil for a dairy-free version.

Add-Ins: Stir in chocolate chips or nuts for added flavor and texture.

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.