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Before diving into the recipe, let’s take a closer look at the core components that make up these Strawberry Shortcake Pancakes. Each ingredient plays a significant role in delivering the flavor and texture that will leave your taste buds dancing.

Strawberry Shortcake Pancakes – Dessert for Breakfast!

Start your day with a sweet twist on breakfast by making Strawberry Shortcake Pancakes! This delightful recipe merges the classic flavors of strawberry shortcake with fluffy pancakes, topped with fresh strawberries and whipped cream. Perfect for brunch or a special occasion, these pancakes are easy to create from scratch, ensuring a satisfying morning meal. Dive into the step-by-step guide and elevate your breakfast experience with this deliciously nostalgic treat. Treat yourself and your loved ones to the ultimate breakfast indulgence!
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Ingredients
  

For the Pancakes:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 teaspoon lemon juice

Whipped cream (store-bought or homemade)

For Homemade Whipped Cream (Optional):

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

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Instructions
 

Prepare the Strawberries:

    - In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let them sit for about 20 minutes to macerate, creating a syrupy glaze.

      Make the Pancake Batter:

        - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

          - In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Mix well.

            - Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; lumps are fine.

              Cook the Pancakes:

                - Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.

                  - Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.

                    - Repeat with the remaining batter, making about 6 pancakes.

                      Make the Whipped Cream (if using):

                        - In a chilled bowl, beat the heavy cream with an electric mixer on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until firm peaks form.

                          Assemble the Pancakes:

                            - Stack 2-3 pancakes on a plate. Top generously with the macerated strawberries and their juices, then add a dollop of whipped cream. Repeat for additional servings.

                              Serve and Enjoy:

                                - Serve the pancakes warm, drizzled with extra strawberry syrup and whipped cream on the side.

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                                    Prep Time: 30 minutes | Total Time: 45 minutes | Servings: 3-4