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Strawberry Shortcake Pancakes

by Alix Traeger • featured in Strawberry Shortcake Pancake Breakfast in Bed


for 4 servings

Strawberry Syrup

  • 2 cups
    strawberry, quartered (300 g)
  • 1 cup
    water (240 mL)
  • 1 cup
    sugar (200 g)
  • 1 tablespoon
    cornstarch, optional
  • 1 tablespoon
    water, optional

Buttermilk Pancakes

  • 1 egg
  • 3 tablespoons
    butter, melted
  • 1 ½ cups
    buttermilk (360 mL)
  • 1 ½ cups
    all-purpose flour (185 g)
  • 2 tablespoons
  • 1 tablespoon
    baking powder
  • 1 teaspoon
    baking soda
  • ⅛ teaspoon
  • butter
  • whipped cream, optional



Under 30 min

  1. In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
  2. Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
  3. In a medium bowl, mix together the wet ingredients.
  4. In a large bowl, mix together the dry ingredients.
  5. Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
  6. Heat 1 tablespoon of butter on a skillet over medium heat.
  7. Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
  8. Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
  9. Enjoy!




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