Indulging in a stack of Mother’s Day Strawberry Shortcake Pancakes is like diving into a fluffy cloud of sweetness topped with juicy strawberries. Imagine the aroma wafting through your kitchen as you flip those golden rounds, each one begging to be piled high and drizzled with syrup. You can almost hear your taste buds cheering at the thought of that first bite—sweet, juicy strawberries mingling perfectly with whipped cream atop a pancake that feels like it was made by angels.
These pancakes aren’t just a treat; they’re a celebration! Picture this scenario: it’s Mother’s Day morning, and you’re waltzing into the dining room like you just won an Oscar for Best Breakfast. The excitement in the air is palpable as you present these delightful creations to your mom—a moment filled with love, laughter, and perhaps a few happy tears. With this recipe in hand, you’re not just cooking; you’re crafting memories that will last a lifetime.
Why You'll Love This Recipe
- These pancakes are incredibly easy to whip up—even if you’re still half asleep.
- Bursting with flavor from fresh strawberries and whipped cream, they look as good as they taste.
- Each fluffy pancake creates an irresistible stack that’s perfect for impressing family or friends on special occasions.
- Enjoy them not just on Mother’s Day but any day you crave something sweet and delightful.
I remember the first time I made these for my mom; her eyes lit up like Christmas lights when she took her first bite. It was the kind of reaction every cook dreams of!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use freshly sifted flour for light and airy pancakes that rise beautifully.
- Granulated Sugar: Just the right amount of sugar enhances sweetness without making it overly sugary.
- Baking Powder: This leavening agent helps create fluffy pancakes that are soft and tender.
- Salt: A pinch of salt balances the sweetness perfectly.
- Milk: Whole milk provides richness; feel free to substitute almond or oat milk for a dairy-free option.
- Eggs: Two large eggs add structure and moisture to your pancake batter.
- Vanilla Extract: A splash of pure vanilla extract adds depth and warmth to every bite.
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they will shine on top of your pancakes.
- Whipped Cream: Homemade or store-bought; either option makes these pancakes feel indulgent.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Batter: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. Create a well in the center for wet ingredients.
Add Wet Ingredients: Pour in milk, eggs, and vanilla extract into the dry mixture. Stir gently until just combined; avoid over-mixing for fluffier pancakes.
Heat Your Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil when it’s hot enough.
Scoop & Cook Pancakes: Using a ladle or measuring cup, pour batter onto the skillet. Cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown.
Toppings Galore!: While pancakes cook, slice fresh strawberries. Once cooked through, stack pancakes high on plates and generously pile sliced strawberries on top.
Add Whipped Cream: Finish off with dollops of whipped cream cascading down those strawberry-laden stacks—everyone will want seconds (or thirds)!
You Must Know
- Use freshly picked strawberries for the best flavor and color.
- A dash of vanilla adds a delightful aroma, making every bite feel like a celebration.
- And remember, don’t skimp on whipped cream—it’s the cherry on top!
Perfecting the Cooking Process
Start by mixing your dry ingredients first, then whisk the wet ones separately. Combine them just before cooking to keep pancakes fluffy. This method reduces over-mixing and creates light, airy pancakes that melt in your mouth.
Add Your Touch
Consider swapping out regular flour for almond or coconut flour for a gluten-free twist. You can also toss in chocolate chips or nuts to personalize your pancakes. Be creative and make this recipe uniquely yours!
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or microwave, but keep an eye on them to avoid drying out.
Chef's Helpful Tips
- Always use room temperature ingredients; it helps create a smoother batter.
- Allow your griddle to heat properly; a hot surface ensures even cooking and prevents sogginess.
- Lastly, don’t flip too early; wait until bubbles form to achieve that perfect golden-brown pancake.
I remember the first time I made these pancakes for Mother’s Day breakfast. My mom’s eyes lit up like they were covered in fairy dust!
FAQ
Can I use frozen strawberries for Mother’s Day Strawberry Shortcake Pancakes?
Yes, you can use frozen strawberries, but thaw them beforehand and drain excess liquid.
What type of flour works best for these pancakes?
All-purpose flour is ideal, but experimenting with whole wheat or gluten-free alternatives can be fun!
How can I make these pancakes dairy-free?
Substitute milk with almond milk or oat milk and use coconut oil instead of butter for a dairy-free version.
Mother’s Day Strawberry Shortcake Pancakes
Mother’s Day Strawberry Shortcake Pancakes are a delightful way to celebrate mom with fluffy pancakes topped with fresh strawberries and whipped cream—a sweet start to her special day!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until blended. Create a well in the center.
- In another bowl, mix milk, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease it. Pour batter onto the skillet using a ladle.
- Cook until bubbles form on top (about 3–4 minutes), then flip and cook until golden brown.
- Serve stacked with sliced strawberries on top and generously add whipped cream.
Notes
- For added flavor, try substituting half of the all-purpose flour with whole wheat or gluten-free alternatives.
- Experiment by adding chocolate chips or nuts to the batter for a unique twist.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
