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Pancakes are a beloved breakfast staple around the world, gracing tables with their fluffy texture and comforting warmth. Whether served with a drizzle of syrup, a pat of butter, or simply enjoyed plain, pancakes have an undeniable charm that makes them a favorite for families and food enthusiasts alike. However, if you're looking to elevate your breakfast game, Strawberry Shortcake Pancakes offer a delightful twist on this classic dish.

Strawberry Shortcake Pancakes – Dessert for Breakfast!

Discover a delicious twist on breakfast with Strawberry Shortcake Pancakes! This mouthwatering recipe combines fluffy pancakes with fresh strawberries and creamy whipped cream, making for a delightful treat any time of day. Perfect for brunch or as a light dessert, these pancakes are easy to whip up with just a few simple ingredients. Elevate your breakfast game and impress your family with this sweet and satisfying dish that is sure to become a favorite!
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Ingredients
  

For the pancakes:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or milk + 1 tablespoon vinegar)

1 large egg

2 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 cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Strawberries:

    - In a mixing bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss and let them sit for 15-20 minutes until juicy.

      Make the Whipped Cream:

        - In a large mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on medium-high speed until soft peaks form. Don't overwhip; keep it fluffy and light. Set aside.

          Mix the Pancake Batter:

            - In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

              - In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.

                - Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing; a few lumps are okay.

                  Cook the Pancakes:

                    - Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little butter.

                      - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.

                        - Transfer cooked pancakes to a plate and keep them warm while you cook the remaining batter.

                          Assemble:

                            - Stack two pancakes on a plate, top with a generous portion of the macerated strawberries, and add a dollop of whipped cream.

                              - Repeat the layering for additional servings. You can drizzle extra strawberry juice over the top for added sweetness.

                                Serve and Enjoy:

                                  - Serve immediately while warm and fluffy. Enjoy your delicious Strawberry Shortcake Pancakes for a delightful dessert-style breakfast!

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