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
Scale
- 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