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.
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
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, and salt until blended. Create a well in the center.
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In another bowl, mix the milk, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.
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Preheat a non-stick skillet over medium heat and lightly grease it. Pour batter onto the skillet using a ladle.
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Cook until bubbles form on the top (about 3-4 minutes), then flip and cook until golden brown.
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Serve stacked with sliced strawberries on top and generously add whipped cream
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.
