Indulgent Strawberry Shortcake Pancakes

Servings: 4

Total Time: 30 minutes

Ingredients:

For the Pancakes:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions:

Prepare the Strawberries:

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let them sit for about 10-15 minutes to macerate.

Make the Whipped Cream:

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Set aside.

Prepare the Pancake Batter:

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.

Assemble the Pancakes:

Stack a few pancakes on a plate, top with a generous amount of macerated strawberries, and dollop with whipped cream. Repeat the layering for additional servings.

Serve:

Drizzle with maple syrup if desired and enjoy your indulgent strawberry shortcake pancakes warm!

These Indulgent Strawberry Shortcake Pancakes are fluffy, flavorful, and perfect for a special breakfast or brunch. Enjoy!