These Strawberry Shortcake Pancakes are fun and festive! A special cooking technique makes the strawberries extra delicious!
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 normally a pancake person. 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?
These pancakes are extra special because the strawberries are roasted. Roasting fruit adds a lot to the flavor. If you haven’t tried it yet, this is a great introduction. It’s easy to do and the warm strawberries are just fabulous on pancakes.
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!
Love homemade pancakes?
Here are some more recipes for you. You can see I have a love affair with pancakes!
- 1 pound fresh strawberries
- 1/2 cup sugar
- 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
- 2 cups heavy cream
- 6 tablespoons powdered sugar
- 2 teaspoons vanilla
- 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.
- 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.
- 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.
- 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.
- 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.
- Layer pancakes with large scoops of whipped cream and roasted strawberries.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.