Strawberry Shortcake Pancakes, perfect for a summers day brunch!
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
These light and fluffy pancakes are made even better with the addition of homemade whipped cream and tons of fresh strawberries!
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
- Make the homemade whipped cream and set in the refrigerator until ready to assemble pancake stacks.
- You can keep the whipped cream in the refrigerator for up to 2 days but it is best when used right away.
- Using a strawberry huller or knife, hull 2 cups of fresh strawberries.
- Half and quarter the strawberries and set aside until ready to assemble pancakes.
- Preheat a griddle to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- Whisk in the milk and egg.
- 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.
- Place 1/4 cup pancake batter on top of the griddle to form each pancake.
- Once bubbles form, flip with a pancake turner or spatula.
- Continue until all of the batter is gone.
- Layer the pancake stack with a pancake and then the whipped cream.
- Keep this pattern until all pancakes are used.
- Feel free to add as many fresh strawberries as you would like in between each layer.
- Top pancake stack with fresh whipped cream and fresh strawberries.
- Using a grater, grate a lemon on top of the stack and serve.
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Nutrition Information:
Yield:
6Serving Size:
1Amount 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.
Carla
Sunday 22nd of June 2014
Oh I missed this when you first posted! Such a genius idea with having strawberry shortcake for breakfast.
A Guide to Strawberries » Sweet Remedy
Friday 20th of June 2014
[…] throw them in salads, oats, or granola recipes! Don’t forget you can put them on top of whole wheat pancakes or dip them in homemade whipped cream! (Source: Web MD, […]
dina
Monday 26th of May 2014
what fun! they look delicious!
Christiane ~ Taking On Magazines
Wednesday 21st of May 2014
Fantastic. I'd be loving every bite of these pancakes.
Nutmeg Nanny
Wednesday 21st of May 2014
These pancakes look amazing! Can I eat all of them? Please?