Strawberry Shortcake Pancakes
The breakfast version of strawberry shortcake! Fluffy buttermilk pancakes drizzled with strawberry syrup and topped with whipped cream.
Servings: 4
Equipment
Ingredients
- 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
Strawberry Syrup
- 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
Instructions
- 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.
Nutrition
Calories: 619kcal