Strawberry Shortcake Pancakes

Jam-Packed Strawberry Pancakes 🍓🥞🍰

(recipe below)

Introduction

Treat yourself to these fluffy, jam-packed strawberry pancakes topped with a sweet glaze and creamy whipped topping. Perfect for a special breakfast or brunch!

Why Make This Recipe

This pancake recipe combines the light, fluffy texture of wheat pancakes with the deliciousness of fresh strawberry glaze and whipped cream. Each bite is a delight!

How to Make Jam-Packed Strawberry Pancakes

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

Directions:

Prepare the Pancakes:

1. Mix Dry Ingredients: In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
3. Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. (It’s fine if the batter is slightly lumpy.)
4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
   • Pour ¼ cup of batter onto the skillet for each pancake.
   • Cook until bubbles form on the surface and the edges appear set (about 2-3 minutes).
   • Flip and cook for 1-2 more minutes until golden brown. Repeat with the remaining batter.

Prepare the Strawberry Glaze:

1. In a bowl, combine sliced strawberries and caster sugar, tossing to coat.
2. Let sit for about 15 minutes to allow the strawberries to release their juices.
3. Add lemon juice if desired for extra flavor.

Prepare the Whipped Cream:

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

Assemble the Pancakes:

1. Stack pancakes on a serving plate.
2. Spoon the strawberry glaze, including juices, over the pancakes.
3. Top with a dollop of whipped cream.

Serve:

Enjoy these delightful pancakes warm with extra strawberries and whipped cream on top.

How to Serve Jam-Packed Strawberry Pancakes

Serve these pancakes with a side of fresh fruit, a drizzle of syrup, or extra strawberry glaze for added sweetness.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a warm skillet.

Tips to Make Jam-Packed Strawberry Pancakes

• Don’t overmix the batter; a few lumps are okay.
• Use fresh, ripe strawberries for the best flavor.
• Adjust the heat as needed to ensure pancakes cook evenly.

Variations

Swap the strawberries for blueberries, or add a handful of chocolate chips to the batter for an extra treat.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and drain them before making the glaze.

2. Can I make this dairy-free?
Use almond or oat milk and a dairy-free whipped topping.

3. How do I make fluffier pancakes?
Let the batter rest for a few minutes before cooking.