Fluffy pancakes layered with sweet strawberry compote, fresh strawberries, and whipped cream are a breakfast dream come true.
Is anyone else in berry heaven this summer? I can not get enough fresh strawberries in my life. And since we’ve been on a pancake kick this year, there have been a lot of strawberry pancakes happening in our kitchen.
When it comes to a pancake breakfast, it doesn’t get much better than fresh strawberries. Sweet, but not overly sweet, they complement fluffy, buttery pancakes beautifully.
My family went absolutely crazy over these pancakes and I think they’re going to make another appearance soon, but as a special dessert.
Strawberry Shortcake Pancakes aren’t overly sweet, but the combination of buttery pancakes, strawberry sauce, and whipped cream is simply spectacular together.
Fresh strawberries tucked into light and fluffy pancakes create the loveliest Strawberry Pancakes you can imagine.
Showcasing the vibrant, natural sweetness of fresh strawberries and blueberries, these Berry Pancakes are a kid favorite in our house. My youngest likes his topped with peanut butter and says that they remind him of PB&J sandwiches.
Fluffy Strawberry Banana Pancakes are great all by themselves, snacked on out of hand, but they get even better with a bit of butter and syrup on top.
You’ll need the following ingredients to make this recipe:
- all-purpose flour
- baking powder
- kosher salt
- strawberry compote
- whipped cream
- fresh strawberries
Don’t worry if you’ve never made a fruit compote before. I promise you that it honestly couldn’t be any easier to make this strawberry compote! You’ll start by combining the berries, sugar, and lemon juice in a saucepan over medium heat.
Stir continuously while the sugar melts and the mixture comes to a boil. Reduce the heat to medium-low and continue cooking until the strawberries are tender and the mixture is thick and bubbling, about 10 minutes.
Serve the compote warm layered between these strawberry shortcake pancakes or transfer it to an airtight container and store it in the refrigerator until needed.
To make the pancakes, whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown.
Serve the pancakes warm, layered with strawberry compote, fresh strawberries, and plenty of whipped cream.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Strawberry Shortcake Pancakes
- 2½ cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 cups milk
- 2 eggs
- 2 tablespoons butter melted
- strawberry compote
- whipped cream
- fresh strawberries sliced
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown.
- Serve warm, layered with strawberry compote or fresh strawberries and plenty of whipped cream.