Strawberry Shortcake Pancakes Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Mix wet ingredients

In a separate bowl whisk milk, the egg, melted butter, and vanilla extract until blended and slightly frothy.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest 5 minutes while you heat the griddle.

If using fresh strawberries, toss the sliced strawberries with the teaspoon of lemon juice and optional teaspoon of granulated sugar in a small bowl; let sit for 5–10 minutes to macerate and release juices.

Warm the strawberry preserves gently: place preserves in a small saucepan over low heat or microwave in a heatproof bowl in 15-second bursts, stirring between, until spreadable but not boiling (about 1–2 minutes). If preserves are very thick, stir in 1–2 teaspoons of the macerated strawberry juices or a splash of water to loosen consistency.

Combine: spoon the warmed preserves over the macerated strawberries and gently mix so some whole slices remain and some strawberries are suspended in the syrupy preserves. Keep warm or at room temperature until serving.

Chill a medium bowl and beaters (optional but helps). Pour the heavy cream into the bowl and add the powdered sugar and vanilla extract.

Using a hand mixer or stand mixer on medium-high speed, whip the cream until soft peaks form, about 2–3 minutes. Do not overwhip — stop when peaks hold shape but still look soft and billowy. Refrigerate until ready to serve.

Heat a nonstick skillet or griddle over medium heat. Lightly grease with a little butter or oil and wipe off excess with a paper towel so the surface is evenly coated.

For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot griddle, leaving space between. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes.

Flip and cook the other side until golden and cooked through, another 1–2 minutes. Adjust heat as needed to prevent burning. Keep cooked pancakes warm in a low oven (about 200°F / 95°C) on a baking sheet while you finish the rest.

To assemble: stack 2–3 pancakes on each plate. Spoon a generous tablespoon or two of the warmed strawberry preserves and macerated strawberry mixture over the stack, allowing some syrup to drizzle down the sides.

Top with a generous dollop of freshly whipped cream. Finish with an optional dusting of powdered sugar and a few extra sliced strawberries for garnish.