Jam-Packed Strawberry Shortcake Pancakes

Introduction

Get ready to enjoy a delicious twist on a classic breakfast! Jam-Packed Strawberry Shortcake Pancakes combine the fluffy goodness of pancakes with the sweet taste of strawberries and whipped cream. Perfect for a special morning or a cozy brunch, these pancakes are sure to bring joy to your table.

Why Make This Recipe

Strawberry shortcake is a favorite among many, and by turning it into pancakes, you get the best of both worlds. These pancakes are light, fluffy, and filled with fresh strawberries, making them a delightful treat. Plus, they are easy to make, and the combination of flavors will impress anyone you share them with!

How to Make Jam-Packed Strawberry Shortcake Pancakes

Ingredients:

1 1⁄2 cups wheat flour
2 tablespoons caster sugar
2 teaspoons baking powder
1⁄2 teaspoon bicarbonate of soda
1⁄2 teaspoon salt
1 cup buttermilk
1⁄2 cup milk
1 large egg
1⁄4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups fresh strawberries, hulled and sliced
1⁄4 cup caster sugar (for glaze)
1 teaspoon lemon juice (optional)
1 cup heavy cream
2 tablespoons powdered sugar
1⁄2 teaspoon pure vanilla extract (for whipped cream)

Directions:

Prepare the Pancakes: In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt. In another bowl, whisk together the buttermilk, milk, egg, melted butter, and pure vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1⁄4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
Prepare the Strawberry Glaze: In a bowl, combine sliced strawberries and caster sugar. Let sit for 15 minutes to allow juices to release. Add lemon juice if desired.
Prepare the Whipped Cream: Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Pancakes: Stack the pancakes on a plate, spoon the strawberry glaze over the top, and add whipped cream. Serve warm with extra strawberries.

How to Serve Jam-Packed Strawberry Shortcake Pancakes

These pancakes are best served warm and fresh off the skillet. You can stack them high on a plate and drizzle with the strawberry glaze and whipped cream. Add a few more fresh strawberries on the side for a colorful touch.

How to Store Jam-Packed Strawberry Shortcake Pancakes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a microwave or on a skillet over low heat until heated through.

Tips to Make Jam-Packed Strawberry Shortcake Pancakes

Make sure not to overmix the batter, as this can make the pancakes tough. Stir until just combined.
Use fresh strawberries for the best flavor, but you can also use frozen strawberries if fresh ones are not available.
For extra fluffiness, let the pancake batter sit for a few minutes before cooking.

Variation

You can swap out strawberries for other fruits like blueberries or peaches to create different types of shortcake pancakes. Each variation brings a new flavor to enjoy!

FAQs

Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk. Adding a tablespoon of vinegar or lemon juice to the milk can give it a buttermilk-like tang.
How can I make these pancakes healthier?
You can replace half of the wheat flour with whole wheat flour or add in some oats for added fiber. You can also reduce the sugar in the recipe for a less sweet option.
Can I make the pancake batter ahead of time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking in the morning to combine any ingredients that may separate.

Enjoy making and sharing these delightful Jam-Packed Strawberry Shortcake Pancakes!