Yeah, so this is basically an excuse to eat a lovely and obscenely large dollop of whipped cream for breakfast. Okay, and it’s also an excuse to dine on luscious, perfectly ripe in-season strawberries – big, monster piles of them. Although strawberries are a slightly more legit breakfast item. Either way, these Strawberry Shortcake Pancakes are a fun, slightly decadent, and so super easy summer spin on your everyday pancakes.
Is anyone else out there ridiculously excited about strawberries? I went a little strawberry crazy on Monday so I should probably just chill a bit, but yeah. I’m still stoked. I can’t help myself! I’m like that dog in the Beggin’ Strips commercial. Strawberries! Strawberries strawberries STRAWBERRIES!!!
Ahem. So, these pancakes. We’ve got two buttermilk pancakes – with a little whole wheat flour to help counteract that massive mound of whipped cream. And then we’ve got perfectly ripe, sweet strawberries – sliced and tossed with a little sugar to help them get nice and juicy. And then some lightly sweetened, fluffy whipped cream to get the full shortcake effect. It’s important.
I like that these are special-occasion-worthy without being a ton of work. Better yet, slice the berries and whip the cream in advance, and breakfast is even more of a delicious breeze.
Strawberry Shortcake Pancakes
For the strawberries:
- 2 cups 1 pint strawberries, hulled and sliced
- 1 tablespoon granulated sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
For the pancakes:
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk*
- 2 eggs
- 3 tablespoons unsalted butter (melted and cooled slightly)
- 2 tablespoons pure maple syrup (can substitute granulated sugar)
- 1 teaspoon pure vanilla extract
- Whole strawberries (butter & pure maple syrup for serving, if desired)
- In a medium bowl, gently toss the strawberries and sugar with a spoon. Refrigerate for at least one hour. (If you're in a time pinch, you can use them right away - they just won't be as juicy).
- In the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl with a hand mixer, beat the whipping cream. Start at low speed then increase the temperature to medium and then high speed. Add sugar and vanilla extract; continue beating until stiff peaks form. Set aside.
- Make the pancakes. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, eggs, butter, maple syrup, and vanilla, beating until well-blended.
- Pour the wet ingredients into the dry ingredients and whisk just until incorporated.
- Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop batter in 1/3 to 1/2 cup increments onto the heated surface. I use a trigger-handle ice cream scoop for pancakes, and it's the best! Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides. Remove from heat.
- To serve, set one pancake on a plate and add a few strawberry slices along with a spoonful or two of their juices. Top with a second pancake and a huge dollop of whipped cream. Top with a whole strawberry for garnish, if desired. You may also add butter and/or maple syrup if you wish.