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Strawberry Shortcake Pancake Stack

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This Strawberry Shortcake Pancake Stack features extra fluffy pancakes layered with juicy macerated strawberries and clouds of homemade whipped cream. It’s a show-stopping, crowd-pleasing breakfast perfect for brunch, celebrations, or a special weekend treat.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour (or gluten-free blend)
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk (or almond milk for dairy-free)
  • 2 large eggs, room temperature
  • 3 tablespoons (45g) unsalted butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25g) granulated sugar (for strawberries)
  • 1 tablespoon lemon juice (optional, for strawberries)
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Extra strawberries for garnish (optional)
  • Maple syrup (optional, for serving)
  • Mint leaves (optional, for garnish)

Instructions

  1. Combine sliced strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Stir gently and let sit for at least 10 minutes to macerate.
  2. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overwhip.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk milk, eggs, melted butter, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and whisk gently until just combined. Some lumps are okay. Let batter rest for 5 minutes.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on top and edges look set (2-3 minutes). Flip and cook another 1-2 minutes until golden brown.
  8. Transfer cooked pancakes to a plate and keep warm.
  9. To assemble, layer a pancake with a spoonful of macerated strawberries and whipped cream. Repeat layers for a stack of 3-4 pancakes.
  10. Top with extra strawberries, a dollop of whipped cream, and garnish with mint leaves or a sprinkle of powdered sugar if desired. Serve immediately.

Notes

For extra fluffy pancakes, do not overmix the batter and let it rest for 5 minutes before cooking. Use fresh strawberries for best results, but thawed frozen strawberries can work in a pinch. To keep pancakes warm while cooking in batches, place them in a low oven (200°F). The recipe is easily adaptable for gluten-free or dairy-free diets. Leftover pancakes can be refrigerated for up to 2 days or frozen for up to 1 month.

Nutrition

Keywords: strawberry shortcake pancakes, fluffy pancakes, breakfast stack, brunch, strawberry pancakes, whipped cream, easy breakfast, kid-friendly, spring brunch, summer breakfast

Find it online: https://magnetmeal.com/strawberry-shortcake-pancake-stack-recipe-best-fluffy-breakfast-idea/