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
Scale
- 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