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
Scale
- 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