The aroma of warm pancakes wafting through the house is an invitation no one can resist. Imagine fluffy layers of sweet cake topped with fresh strawberries and whipped cream; it’s a breakfast dream come true! Now picture serving this delightful feast on Mother’s Day—talk about a winning combination for any mom who deserves all the love.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen strawberries instead of fresh?
- How do I know when my pancakes are done?
- Can I make these pancakes ahead of time?
- 📖 Recipe Card
When I think back to my own Mother’s Day celebrations, I remember my mom’s laughter as we prepared breakfast together. Those precious moments in the kitchen always led to something delicious. So why not recreate that magic with these Mother’s Day strawberry shortcake pancakes? Let’s dive into this sweet adventure!
Why You'll Love This Recipe
- These strawberry shortcake pancakes are incredibly easy to make, ensuring you won’t spend all morning in the kitchen.
- Their light, fluffy texture combined with juicy strawberries creates a flavor explosion.
- The vibrant red strawberries make these pancakes visually stunning on any table setting.
- Versatile enough for any gathering yet special enough for Mother’s Day brunch!
I recall whipping up these pancakes with my family last year—everyone couldn’t get enough of them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple for fluffy pancakes; ensure it is fresh for the best results.
- Granulated Sugar: Adds just the right amount of sweetness; feel free to adjust based on your taste.
- Baking Powder: This ingredient gives our pancakes that lovely lift; double-check its freshness!
- Salt: Just a pinch enhances flavors without making it salty.
- Milk: Use whole or low-fat milk for creaminess; plant-based options work well too.
- Eggs: These act as a binding agent; large eggs are usually perfect.
- Butter: Melted and mixed in creates rich flavor and tenderness; don’t skimp!
- Fresh Strawberries: Choose ripe strawberries; their sweetness will elevate your pancake experience.
- Whipped Cream (optional): For that indulgent touch; homemade or store-bought works great!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until everything blends smoothly—this step sets the foundation for fluffy pancakes.
Add Wet Ingredients: Create a well in the dry ingredients and pour in milk, eggs, and melted butter. Stir gently until just combined—it’s okay if some lumps remain; we want tender cakes here.
Get Cooking!: Heat a nonstick skillet over medium heat until hot but not smoking. Lightly grease the surface with butter or cooking spray to prevent sticking.
Scoop and Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top—this usually takes about 2-3 minutes. Flip them over when golden brown.
Add Fresh Strawberries: While cooking the second side of your cakes (about 2 more minutes), add sliced strawberries on top of each pancake to infuse flavor as they cook.
Serve with Whipped Cream!: Stack those glorious pancakes high on a plate! Top generously with whipped cream and additional strawberries if desired—get ready for rave reviews!
Now that you’ve gathered all your ingredients and prepared those delightful layers of flavor, serve them up piping hot! Your Mother’s Day strawberry shortcake pancakes will surely bring smiles at the breakfast table! Enjoy every bite together—it’s what memories are made of!
You Must Know
- Use fresh strawberries for the best flavor and texture.
- Let the pancake batter rest before cooking.
- Don’t skimp on the whipped cream.
Perfecting the Cooking Process
Start by preparing your strawberry topping while heating the pan. Mix your batter next, letting it rest briefly for the fluffiest pancakes. Cook each pancake until bubbles form, then flip for golden perfection.
Add Your Touch
Consider swapping regular flour for whole wheat flour to boost nutrition without sacrificing taste. You can also add vanilla extract to enhance the flavor, or sprinkle in some chocolate chips for a sweet twist!
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. When reheating, place them in a toaster or microwave briefly, ensuring they stay warm and fluffy.
Chef's Helpful Tips
- Always measure ingredients accurately for consistent results.
- Make sure your pan is hot enough to achieve that lovely golden color without burning the pancakes.
- Finally, remember to flip only once to avoid tough textures!
Nothing beats hearing my kids’ laughter as they devour these pancakes on Mother’s Day morning. They always manage to get whipped cream everywhere—a mess I wouldn’t trade for anything!
FAQ
Can I use frozen strawberries instead of fresh?
Frozen strawberries work but may be mushier—fresh is always best for texture.
How do I know when my pancakes are done?
Look for bubbles forming on the surface; this indicates they’re ready to flip!
Can I make these pancakes ahead of time?
Absolutely! Prepare them a day ahead and reheat in the morning for quick enjoyment.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Mother’s Day Strawberry Shortcake Pancakes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
Description
Celebrate Mother’s Day with these delightful Strawberry Shortcake Pancakes—fluffy, fruity, and perfect for a heartfelt brunch that will make mom feel truly special.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (whole or low-fat)
- 2 large eggs
- 2 tbsp melted butter
- 1 cup fresh strawberries (sliced)
- Whipped cream (optional)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Create a well in the dry ingredients and add milk, eggs, and melted butter. Stir gently until just mixed; some lumps are okay.
- Preheat a nonstick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on top (about 2-3 minutes), then flip to cook until golden brown.
- During the last minute of cooking, place sliced strawberries on top of pancakes to infuse flavor.
- Serve warm, topped with whipped cream and more fresh strawberries if desired.
Notes
- Use fresh strawberries for optimal flavor.
- Letting the batter rest improves fluffiness.
- Consider adding vanilla extract or swapping half of the flour with whole wheat for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 220
- Sugar: 6g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
