Strawberry Shortcake Pancakes -

Strawberry Shortcake Pancakes

Fluffy pancakes layered with sweet strawberry compote, fresh strawberries, and whipped cream are a breakfast dream come true.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Calories: 125kcal

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.

Nutritional information includes only the pancakes.