Strawberry Shortcake Pancakes Recipe

Ingredients

Pancake Batter

• 1 ½ cups all‑purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk, chilled
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Strawberry Compote

• 2 cups fresh strawberries, hulled and quartered
• ¼ cup granulated sugar
• 1 tablespoon balsamic vinegar
• ½ teaspoon lemon zest

Whipped Cream

• 1 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

Cooking the Pancakes

1. Heat the Griddle. Preheat a non‑stick griddle or large skillet over medium‑high heat (about 375°F). Lightly brush with butter; the surface should sizzle when a drop of water hits it.
2. Portion the Batter. Using a ¼‑cup measuring cup, pour batter onto the hot surface. Space each pancake 2 inches apart to allow room for spreading.
3. Watch for Bubbles. Cook until bubbles form on the surface and the edges look set, roughly 2‑3 minutes. The edges should be slightly dry before you flip.
4. Flip and Finish. Turn the pancake and cook an additional 1‑2 minutes until golden brown. Transfer to a warm plate and keep covered with foil.