Pillow Fluffy Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes that are easy, tall, super fluffy, and topped with whipped cream and fresh strawberries. These can be served as a dessert/snack or alternatively served for breakfast by replacing whipped cream with Greek Yogurt.
- Prep time
- 20 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 4 Tablespoons unsalted butter, melted
- 1 1/2 cups buttermilk
- 8 Tablespoons or more whipped cream (topping) or Greek yogurt (if desired, flavor with a few drops of pure vanilla extract)
- 8-10 large fresh strawberries, sliced
Instructions
- 1
Combine the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- 2
Next, whisk egg and melted butter into buttermilk.
- 3
Pour the buttermilk mixture into the flour mixture and whisk just until lumps are gone.
- 4
Heat a small skillet over medium heat and brush bottom of skillet with vegetable oil.
- 5
Pour 1/2 cupfuls of batter onto a 8-inch skillet, and cook until bubbles appear on the surface.
- 6
Flip with a spatula, and cook until browned on the other side. Repeat process for each pancake. If desired, use Greek yogurt instead of whipped cream and sprinkle just a little bit of granola.
- 7
Top each pancake with whipped cream (flavored with a few drops of pure vanilla extract if desired) and fresh strawberries.
- 8
Enjoy while Strawberry Shortcake Pancakes are still warm!