Fluffy and tender buttermilk pancakes drizzled with fresh strawberry syrup and topped with whipped cream. These Strawberry Shortcake Pancakes are the perfect way to celebrate the arrival of spring.
I’ll take any excuse to turn a dessert into breakfast. 🙂
Thick Buttermilk Batter
I used my favorite buttermilk pancake batter which is hands down the best there is. It produces thick, but fluffy pancakes that are super buttery. It’s a recipe that I’ve made for years that was originally published in My Mother’s Southern Kitchen: Recipes and Reminiscences.
The batter will be thick and in order to cook it all the way through you will need to cook them on lower heat than you usually would cook pancakes or else the outsides will burn before the inside cooks. And be patient. Resist the urge to press down on the tops with a spatula.
But trust me when I say these are the best pancakes you will ever eat. Cooking with Gifs did a pancake recipe test and this one won against two others. My super talented friend Consuelo made them for her blog Honey and Figs and took some gorgeous photos.
Add More Strawberries
If you want to go full force with the strawberries you could chop some strawberries or thinly slice a few and add them to the batter. Instead I just layered a few sliced strawberries between the cooked pancakes when I stacked them.
Doused in a fresh strawberry syrup that is perfectly sweet, these strawberry shortcake pancakes get plenty of strawberry flavor. And of course, it is practically mandatory to serve a dollop of whipped cream with strawberries. 🙂
- Fine-Meshed Strainer– a strainer is necessary to make the strawberry syrup. You don’t want any solid pieces floating in it.
- Double Griddle– Cook lots of pancakes at once with a double griddle or pancakes on one side and bacon on the other.
More Strawberry Recipes
- No-Bake Strawberry Lasagna
- Strawberry Twinkie Cake
- Strawberry Shortcake Biscuits with Chocolate Gravy
- Glazed Strawberry Fritters
More Pancake Recipes
- Banana Pudding Pancakes
- Double Stuff Oreo Pancakes
- Pineapple Upside Down Pancakes
- Sour Cream Blueberry Pancakes
- 1½ cups all-purpose flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 4 Tablespoons butter, melted
- 1⅓ cups buttermilk
- vegetable oil
- 2 1/2 cups quartered strawberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup homemade or store bought whipped cream
- sliced strawberries for garnish
- Make Strawberry syrup first. Combine strawberries, 1 cup water, and 1 cup sugar in a medium saucepan. Bring to a boil. Boil 10 minutes. Reduce heat to medium-low and simmer 10 more minutes. Let cool some and then pour mixture through a fine-meshed strainer. press on the solids with the back of a spoon to get all the liquid out.
- Make pancakes. Mix dry ingredients in large bowl.
- Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.
- Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.
- Heat large nonstick griddle pan or large skillet over medium heat.
- Place about ½ teaspoon of oil on pan for each pancake and using a measuring cup scoop batter and pour on top of oil using about ¼ to ⅓ cup batter for each pancake.
- Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. These are hearty pancakes and the batter will still be gooey in the middle if not cooked long enough. Be sure to keep heat low enough so that pancakes do not burn.
- To serve place sliced strawberries between pancakes as you stack them. Top with whipped cream and strawberry syrup.
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Originally published March 20, 2014.
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.