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Strawberry Shortcake Pancake Stack

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Fluffy, golden pancakes layered with vanilla whipped cream and juicy macerated strawberries, this breakfast twist on classic strawberry shortcake is perfect for special occasions or a cozy weekend treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 1/2 cups buttermilk (or whole milk + 1 tablespoon lemon juice, let sit 5 mins)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 1/2 teaspoons vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1–2 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon lemon juice
  • 1 cup heavy cream, well-chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a medium bowl, combine sliced strawberries, 1-2 tablespoons granulated sugar, and 1 teaspoon lemon juice. Toss and set aside to macerate.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and granulated sugar.
  3. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined. Let batter rest for 5 minutes.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more until golden. Repeat with remaining batter.
  6. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. To assemble, layer pancakes with macerated strawberries and whipped cream, repeating until all ingredients are used. Finish with extra berries and whipped cream on top.
  8. Slice and serve immediately. Optionally, drizzle with maple syrup or dust with powdered sugar.

Notes

Don’t overmix the batter—lumps are good! Let the batter rest for 5 minutes for fluffier pancakes. Use ripe, fresh strawberries for best flavor. Pancakes can be kept warm in a low oven while you cook the rest. For gluten-free, use a 1:1 baking blend. Dairy-free options include plant-based milk and coconut cream.

Nutrition

Keywords: strawberry shortcake pancakes, pancake stack, brunch, breakfast, berries, whipped cream, easy pancakes, summer breakfast, special occasion, kid-friendly

Find it online: https://blairrecipes.com/strawberry-shortcake-pancake-stack-recipe-easy-fluffy-layers-with-fresh-berries/