Today’s pancakes are from Rachel of Baked by Rachel. Rachel is coming strong with the patriotism today to celebrate Independence Day. Rachel is one of my best Twitter friends and I am so happy she was able to come to the pancake party. 

To get an idea for how insanely talented Rachel is, check out her Cheesy Hasselback Potatoes, Garlic Monkey Bread, Baked Panko Onion Rings, and Buffalo Chicken Wontons. Who’s hungry? I am!

Happy Independence Day everyone!

~~~~~~~~~~

These Strawberry Shortcake Pancakes are fun and festive! A special cooking technique makes the strawberries extra delicious!

Front view of three pancakes layered with whipped cream and strawberries on small white plate.

I’m Rachel of Baked by Rachel. When Rachel (not me, the other Rachel… contacting myself would be weird) contacted me about joining in on her pancake party, I’m pretty sure I replied immediately. Yes! And can you please give me the 4th… pretty please? Okay, it wasn’t nearly that dramatic but the 4th has always been one of my favorite holidays. It took me forever to decide on what to make. Clearly they needed to be patriotic, right?

I tossed around several ideas before landing on this one. Maybe they don’t scream patriotic, but to me they kind of do. What’s the 4th of July without strawberry shortcakes (or Memorial Day, Labor Day or really any summer barbecue). So I dub these super awesome patriotic pancakes to die for (because I’m being dramatic)… the short and more precise name: strawberry shortcake pancakes.

Trust me, you want these. I’m not a pancake person which would probably make you wonder why I agreed to join in on a pancake party. Let me tell you something… these pancakes changed my world! I’m a convert.

Have them for breakfast or any moment of the day. Celebrate the dishes being done… with these pancakes. They’re that good. Would I lie to you?

Pancakes, whipped cream, and strawberries topped with burning sparkler.

And let’s kick up the awesomeness with some fireworks. *I don’t recommend doing this at home as your dish will become inedible, unless you like the ashy sort of thing… just sayin’* ;)

Have a fantastic 4th!

Front shot of 3 pancakes stacked and layered with whipped cream and strawberries.

Strawberry Shortcake Pancakes

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These Strawberry Shortcake Pancakes are fun and festive! A special cooking technique makes the strawberries extra delicious!

Ingredients

Roast Strawberry Ingredients:

  • 1 pound fresh strawberries
  • 1/2 cup sugar

Pancake Ingredients:

  • 3 tablespoons butter, melted and cooled
  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • Vegetable oil

Whipped Cream Ingredients:

  • 2 cups heavy cream
  • 6 tablespoons powdered sugar
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 450°F. Line a small rimmed baking sheet or brownie pan with parchment paper. Slice strawberries into small pieces, toss in a large bowl with sugar to coat. Add to prepared baking pan. Bake for 15 minutes, stirring every 5 minutes. Remove from oven, allow strawberries and sauce to cool for 5-10 minutes.
  2. Drain through a small colander resting in a bowl, this will catch the juice if you wish to use that for another use. Set strawberries aside.
  3. Prepare your whipped cream in a medium bowl or stand mixer. Beat ingredients together until stiff peaks are nearly formed. Chill until ready to use.
  4. In a large bowl, mix dry pancake ingredients. In a medium bowl combine buttermilk and eggs. Slowly incorporate into the dry ingredients. Add cooled melted butter. Stir just until combined. Do not over mix. Mixture should remain lumpy, but evenly moist.
  5. Grease griddle lightly with vegetable oil. Heat a griddle over medium heat (stovetop) or 375°F (electric). When griddle is ready, pour slightly less than 1/4 cup of batter per pancake. Allow to sit untouched until bubbles appear. Gently peek for a very light golden color. Quickly (do not hesitate) scoop your pancake up with a nonstick spatula and flip. Allow remaining side to cook for an additional minute or two until golden. Repeat with remaining batter.
  6. Layer pancakes with large scoops of whipped cream and roasted strawberries.
Nutrition Information:
Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 703Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 170mgSodium: 732mgCarbohydrates: 77gFiber: 3gSugar: 42gProtein: 12g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Baking pan lined with parchment containing strawberries before roasting.

Roasted strawberries in red metal colander draining into clear glass bowl.

~~~~~~~~~~

I love all things strawberry shortcake, and I especially love that the strawberries here are roasted.  I also about wet my pants when I saw the picture with the sparkler. Too. Stinking. Fun.

Make these, you guys!

Front shot of 3 pancakes stacked and layered with whipped cream and strawberries.

Strawberry Shortcake Pancakes

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These Strawberry Shortcake Pancakes are fun and festive! A special cooking technique makes the strawberries extra delicious!

Ingredients

Roast Strawberry Ingredients:

  • 1 pound fresh strawberries
  • 1/2 cup sugar

Pancake Ingredients:

  • 3 tablespoons butter, melted and cooled
  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • Vegetable oil

Whipped Cream Ingredients:

  • 2 cups heavy cream
  • 6 tablespoons powdered sugar
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 450°F. Line a small rimmed baking sheet or brownie pan with parchment paper. Slice strawberries into small pieces, toss in a large bowl with sugar to coat. Add to prepared baking pan. Bake for 15 minutes, stirring every 5 minutes. Remove from oven, allow strawberries and sauce to cool for 5-10 minutes.
  2. Drain through a small colander resting in a bowl, this will catch the juice if you wish to use that for another use. Set strawberries aside.
  3. Prepare your whipped cream in a medium bowl or stand mixer. Beat ingredients together until stiff peaks are nearly formed. Chill until ready to use.
  4. In a large bowl, mix dry pancake ingredients. In a medium bowl combine buttermilk and eggs. Slowly incorporate into the dry ingredients. Add cooled melted butter. Stir just until combined. Do not over mix. Mixture should remain lumpy, but evenly moist.
  5. Grease griddle lightly with vegetable oil. Heat a griddle over medium heat (stovetop) or 375°F (electric). When griddle is ready, pour slightly less than 1/4 cup of batter per pancake. Allow to sit untouched until bubbles appear. Gently peek for a very light golden color. Quickly (do not hesitate) scoop your pancake up with a nonstick spatula and flip. Allow remaining side to cook for an additional minute or two until golden. Repeat with remaining batter.
  6. Layer pancakes with large scoops of whipped cream and roasted strawberries.
Nutrition Information:
Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 703Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 170mgSodium: 732mgCarbohydrates: 77gFiber: 3gSugar: 42gProtein: 12g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram