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When it comes to breakfast treats that can transform any ordinary morning into a special occasion, strawberry shortcake pancakes stand out as a delightful choice. The appeal of this dish lies not only in its vibrant colors but also in the harmonious combination of fluffy pancakes, sweet, juicy strawberries, and rich whipped cream. Imagine starting your day with a stack of light, airy pancakes topped high with freshly sliced strawberries, a drizzle of syrup, and a generous dollop of whipped cream. It's a breakfast experience that feels indulgent yet comforting, making it a popular choice for brunch gatherings, special celebrations, or simply as a treat during the week.

Strawberry Shortcake Pancakes – Dessert for Breakfast!

Wake up to the ultimate breakfast indulgence with strawberry shortcake pancakes! This recipe combines fluffy pancakes with fresh, juicy strawberries and rich whipped cream for a sweet start to your day. Perfect for brunch gatherings or a cozy morning at home, these pancakes are easy to make and visually impressive. Elevate your breakfast experience with layers of deliciousness that promise to delight your taste buds. Try this inviting recipe and share moments of joy with family and friends!
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Ingredients
  

For the Pancakes:

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

1 large egg

3 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

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Strawberries:

    - In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let this mixture sit for about 15 minutes until the strawberries release their juices.

      Make the Whipped Cream:

        - In a mixing bowl, using an electric mixer, beat the heavy whipping cream on medium-high speed until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue to beat until stiff peaks form. Set aside in the refrigerator.

          Mix the Pancake Batter:

            - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

              Cook the Pancakes:

                - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

                  Assemble the Pancakes:

                    - Stack pancakes on a plate, layering each with a spoonful of the strawberry mixture and a dollop of whipped cream. Repeat this until all pancakes are stacked.

                      Serve and Enjoy:

                        - Top the final pancake with additional strawberries and whipped cream. Optionally, drizzle with maple syrup and serve warm.

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4