Jam-Packed Strawberry Shortcake Pancakes 🍓🥞🍰
Introduction:
There’s something inherently heartwarming about waking up to the smell of pancakes wafting through the kitchen. If there’s one pancake recipe that’ll steal the spotlight at your breakfast table, it’s these Jam-Packed Strawberry Shortcake Pancakes! Fluffy, layered, and oozing with sweet strawberry glaze and velvety whipped cream, they are the perfect indulgence for your breakfast or brunch. And trust me, once you try them, you’ll want to whip up a batch for every occasion. Subscribe to receive this delightful recipe right in your inbox!
Why You’ll Love This Recipe:
These strawberry shortcake pancakes are more than just food; they are an experience! Imagine biting into a stack of pancakes that are fluffy, with every layer soaked in a luscious glaze, followed by a cloud of whipped cream. The sweetness of strawberries hits just the right note, creating a deliciously satisfying balance. Plus, this recipe is super easy to prepare, making it a family favorite that everyone can help with. Whether it’s a quiet weekend breakfast or a lively brunch with friends, these pancakes are sure to impress!
Ingredients:
For the Pancakes:
– 1 ½ cups wheat flour
– 2 tablespoons caster sugar
– 2 teaspoons baking powder
– ½ teaspoon bicarbonate of soda
– ½ teaspoon salt
– 1 cup buttermilk
– ½ cup milk
– 1 large egg
– ¼ cup unsalted butter, melted
– 1 teaspoon pure vanilla extract
For the Strawberry Glaze:
– 2 cups fresh strawberries, hulled and sliced
– ¼ cup caster sugar
– 1 teaspoon lemon juice (optional)
For the Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– ½ teaspoon pure vanilla extract
Necessary Tools:
– Mixing bowls
– Whisk
– Non-stick skillet or griddle
– Spatula
– Electric mixer (for whipped cream)
– Measuring cups and spoons
**Ingredient Swaps and Additions:
Feel free to swap out wheat flour for all-purpose flour if you prefer a lighter texture, or add whole oats for a hearty twist. For the strawberries, try using other berries like blueberries or raspberries for a mixed berry version. A splash of almond milk in place of regular milk can also add a unique flavor!
Step-by-Step Instructions:
1. Mix Dry Ingredients: In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt until well combined.
2. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and pure vanilla extract until smooth.
3. Combine: Pour the wet mix into the dry ingredients and stir gently until just combined. It’s perfectly fine if the batter is slightly lumpy!
4. Heat the Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (2-3 minutes), then flip and cook until golden brown on the other side (1-2 minutes). Repeat until the batter is gone.
Prepare the Strawberry Glaze:
1. In a bowl, toss the sliced strawberries with caster sugar and let sit for 15 minutes. If you like a little zest, add a squeeze of lemon juice!
Prepare the Whipped Cream:
1. In a large bowl, beat the heavy cream, powdered sugar, and pure vanilla extract with an electric mixer until soft peaks form.
Assemble the Pancakes:
1. Stack the pancakes on a serving plate, drizzle with the strawberry glaze (don’t forget the juices!), and top with a generous dollop of whipped cream.
Serving Suggestions:
These pancakes are divine on their own, but why not take it up a notch? Serve them with a side of crispy bacon, or a fresh fruit salad to balance the sweetness!
Pro Tips for Success:
– Make sure your skillet is hot enough before pouring in the batter to achieve that perfect golden color.
– Don’t overmix your batter; a few lumps are okay!
– For extra fluffiness, let your batter sit for a few minutes before cooking.
Storing and Reheating:
If you have leftovers (though they’re hard to resist!), store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 20 seconds or on a skillet for a couple of minutes to get them warm and cozy again.
FAQ Section:
– Can I use frozen strawberries? Absolutely! Just ensure to thaw and drain them before making the glaze.
– What can I substitute for buttermilk? You can make a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
Conclusion:
These Jam-Packed Strawberry Shortcake Pancakes are not just a meal; they’re a celebration of flavors and memories. Easy to make and utterly delicious, they’ll quickly become your favorite breakfast treat! I’d love to see how your pancakes turned out—feel free to leave a review, share photos, or tag me on Pinterest or Instagram!
Nutritional Information (approx. per serving):
– Calories: 400
– Protein: 7g
– Carbohydrates: 54g
– Fat: 18g
– Sugar: 12g
Dive into this delightful stack, and enjoy every scrumptious bite!
Jam-Packed Strawberry Shortcake Pancakes
Ingredients
Method
- In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt until well combined.
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and pure vanilla extract until smooth.
- Pour the wet mix into the dry ingredients and stir gently until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (2-3 minutes), then flip and cook until golden brown on the other side (1-2 minutes). Repeat until the batter is gone.
- In a bowl, toss the sliced strawberries with caster sugar and let sit for 15 minutes. If desired, add a squeeze of lemon juice.
- In a large bowl, beat the heavy cream, powdered sugar, and pure vanilla extract with an electric mixer until soft peaks form.
- Stack the pancakes on a serving plate, drizzle with the strawberry glaze, and top with a generous dollop of whipped cream.
