Catch your breath because we’re about to create a pancake experience unlike any other! Imagine the sweet scent of strawberries wafting through your kitchen as fluffy pancakes stack high, drizzled with whipped cream. These Mother’s Day Strawberry Shortcake Pancakes are not just a meal; they’re a celebration on a plate! With every bite, you’ll experience the perfect blend of sweetness and fluffiness that will make you feel like royalty.
It’s Mother’s Day morning, and you’re ready to dazzle the family with your culinary prowess. As you flip those golden pancakes while humming your favorite tune, the kids peek over your shoulder in pure excitement. The anticipation builds as plates get filled and smiles spread wide—this is how memories are made, one pancake at a time!
Why You'll Love This Recipe
- These delightful pancakes are incredibly easy to whip up—even for novice cooks
- Their flavor profile combines sweetness and freshness from ripe strawberries
- Visually stunning with bright colors, they can brighten any breakfast table
- Perfect for special occasions but versatile enough for everyday enjoyment
My family still talks about the time I made these pancakes for Mother’s Day last year—the joy on their faces was priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is the base for our pancake batter; it gives them that classic fluffy texture.
- Baking Powder: Essential for making the pancakes rise; ensure it’s fresh for the best results.
- Granulated Sugar: Just a bit adds sweetness to balance the tartness of the strawberries.
- Salt: A pinch enhances all flavors and makes those strawberries sing!
- Milk: Use whole milk for richer flavor or substitute with almond milk if desired.
- Eggs: They bind everything together and contribute to that lovely fluffiness we crave.
- Fresh Strawberries: Choose bright red berries; they should be slightly firm with a sweet aroma.
- Whipped Cream: Don’t skip this—it’s the crown jewel of your pancake masterpiece!
- Butter: For cooking; use unsalted butter for more control over saltiness in your dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start with the Batter: In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined. This creates a great foundation for our fluffy pancakes.
Add Wet Ingredients: In another bowl, combine milk and eggs before mixing them into the dry ingredients. Stir gently until just combined; lumps are perfectly okay!
Prepare Strawberries: While waiting for your batter to rest (a brief moment of suspense!), chop fresh strawberries into small pieces. Feel free to toss them with a sprinkle of sugar if they need extra sweetness.
Heat Your Pan: Preheat a non-stick skillet over medium heat and melt some butter. Watch it sizzle—this is where magic happens!
Pancake Time!: Pour 1/4 cup of batter onto the skillet once it’s hot enough (you should hear that satisfying sizzle). Add some chopped strawberries right on top before flipping when bubbles form around edges.
Serve & Enjoy!: Stack those glorious pancakes high on plates and top generously with whipped cream and more strawberries. Trust me; you’ll want seconds…or thirds!
Enjoy every moment as you dive into these Mother’s Day Strawberry Shortcake Pancakes—they’re simply irresistible!
You Must Know
- These Mother’s Day Strawberry Shortcake Pancakes not only delight the taste buds but also brighten the mood
- The sweet aroma of strawberries and whipped cream creates an irresistible atmosphere, making breakfast feel like a special occasion
- Perfect for surprising Mom with love and flavor!
Perfecting the Cooking Process
Start by mixing the batter while your skillet heats up. Cook pancakes in batches for even results and keep them warm in the oven until ready to serve.
Add Your Touch
Feel free to swap strawberries for blueberries or raspberries to change things up. You can also add a splash of vanilla extract for extra flavor.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them gently in a toaster or microwave for best results.
Chef's Helpful Tips
- For fluffy pancakes, don’t overmix the batter; lumps are your friends!
- Use fresh strawberries for natural sweetness, and always preheat your skillet to avoid sticking
- Letting the batter rest improves texture, so give it a few minutes before cooking
Creating these pancakes reminds me of when my kids surprised me with breakfast in bed last Mother’s Day—messy but full of love!
FAQ
Can I make these pancakes dairy-free?
Yes, simply substitute milk with almond or oat milk for a dairy-free option.
How do I make these pancakes gluten-free?
Use gluten-free flour blends instead of all-purpose flour for delicious gluten-free pancakes.
What toppings go well with these pancakes?
Top with whipped cream, fresh mint leaves, or even a drizzle of honey for extra sweetness.
Mother’s Day Strawberry Shortcake Pancakes
- Total Time: 25 minutes
- Yield: Serves 4
Description
Indulge in a delightful breakfast treat with these Mother’s Day Strawberry Shortcake Pancakes, featuring fluffy layers topped with fresh strawberries and whipped cream—perfect for celebrating Mom!
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole milk (or almond milk)
- 1 large egg
- 1 cup fresh strawberries, chopped
- 1/2 cup whipped cream
- 2 tbsp unsalted butter (for cooking)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine milk and egg until mixed. Pour into the dry ingredients and stir gently until just combined (lumps are fine).
- Chop strawberries into small pieces; optionally toss them with a little sugar.
- Preheat a non-stick skillet over medium heat and melt butter until sizzling.
- Pour 1/4 cup of batter onto the skillet. Sprinkle chopped strawberries on top. Cook until bubbles form on edges; flip and cook until golden brown.
- Stack pancakes on plates, topping generously with whipped cream and additional strawberries before serving.
Notes
- For variety, swap strawberries for blueberries or raspberries.
- Add a splash of vanilla extract to the batter for extra flavor.
- Letting the batter rest for a few minutes improves texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 9g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg