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Strawberry Shortcake Pancakes, perfect for a summers day brunch!

Strawberry Shortcake Pancakes | Recipe from Sweet-Remedy.com #TheIncredibleHull

It’s that time of year again, time for ripe berries and lazy late mornings somewhere between spring and summer spent whipping up a large stack of pancakes topped with strawberries.

By using a strawberry huller you aren’t losing part of the fruit that you might lose when simply cutting off the top with a paring knife.

I have been on a pancake kick lately so I immediately knew what I wanted to whip up. I also love my homemade whipped cream which can be used in almost any recipe that calls for cool whip or whipped cream in general. It makes a lot of whipped cream so the leftovers that you will ultimately have after making this recipe makes a good dipper for various fruits and pound cake.

You can also just save the leftovers and make a second batch the next morning of these pancakes. Feel free to make this chocolate fondue dip.

Strawberry Shortcake Pancakes | Recipe from Sweet-Remedy.com #TheIncredibleHull

Strawberry Shortcake Pancakes
Yield: 6 pancakes

Strawberry Shortcake Pancakes

These light and fluffy pancakes are made even better with the addition of homemade whipped cream and tons of fresh strawberries!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • homemade whipped cream recipe
  • 1 cup strawberries
  • 1 cup white whole wheat flour
  • 2 tablespoons unrefined sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1 lemon rind, grated (optional)

Instructions

  1. Make the homemade whipped cream and set in the refrigerator until ready to assemble pancake stacks.
  2. You can keep the whipped cream in the refrigerator for up to 2 days but it is best when used right away.
  3. Using a strawberry huller or knife, hull 2 cups of fresh strawberries.
  4. Half and quarter the strawberries and set aside until ready to assemble pancakes.
  5. Preheat a griddle to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  6. Whisk in the milk and egg.
  7. While whisking drizzle the melted butter into the batter and mix until butter is completely incorporated. Be careful not to over mix, some lumps are okay.
  8. Place 1/4 cup pancake batter on top of the griddle to form each pancake.
  9. Once bubbles form, flip with a pancake turner or spatula.
  10. Continue until all of the batter is gone.
  11. Layer the pancake stack with a pancake and then the whipped cream.
  12. Keep this pattern until all pancakes are used.
  13. Feel free to add as many fresh strawberries as you would like in between each layer.
  14. Top pancake stack with fresh whipped cream and fresh strawberries.
  15. Using a grater, grate a lemon on top of the stack and serve.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 315mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 5g

Nutrition information isn’t always accurate. You may want to spot check this information.

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© Samantha Seeley
Category: Breakfast