Strawberry Shortcake Pancake Stack Recipe

This recipe is perfect for any special occasion, such as Mother’s Day, Valentine’s Day, or a festive weekend breakfast, or simply as a treat to satisfy your sweet tooth. The combination of fluffy pancakes, sweet strawberries, and whipped cream creates a truly decadent experience. Plus, it’s simple enough to make for brunch, yet fancy enough to wow your guests at any breakfast gathering.

If you love the rich, comforting flavors of strawberry shortcake, imagine combining that with the fluffy goodness of pancakes. This Strawberry Shortcake Pancake Stack takes the classic dessert and transforms it into an indulgent breakfast that is both visually stunning and utterly delicious. Layers of tender, buttery pancakes are stacked high, topped with freshly macerated strawberries, and finished off with a generous dollop of whipped cream.

In this recipe, we will walk through how to make each component, from the pancakes and strawberry topping to the perfect homemade whipped cream. We’ll also offer tips and tricks to ensure your pancakes turn out perfectly every time. Let’s dive into how to make the ultimate Strawberry Shortcake Pancake Stack!

Instructions:

Step 1: Prepare the Strawberry Topping

Before you begin cooking the pancakes, you’ll want to prep the strawberry topping. Macerating the strawberries will bring out their natural sweetness and release their juices, creating a lovely syrup that will soak into the pancakes.

1. Hull and slice the strawberries: Start by removing the green stems from the strawberries (this is called “hulling”) and slice them into thin slices or quarters. Set aside.
2. Macerate the strawberries: In a mixing bowl, add the sliced strawberries, 1/4 cup sugar, and 1 teaspoon lemon juice (optional). Toss the strawberries gently to coat them in the sugar. Let them sit at room temperature for about 15-30 minutes. The sugar will draw out the juice from the strawberries, creating a flavorful syrupy topping for your pancakes.
3. Add vanilla: After the strawberries have macerated, stir in 1/2 teaspoon vanilla extract for extra flavor, if desired. Set the strawberry mixture aside while you make the pancakes.

Step 2: Make the Pancake Batter

Next, you’ll prepare the pancake batter. The batter for these pancakes is straightforward, and the goal is to create a smooth, lump-free mixture that will cook up fluffy and tender.

1. Combine dry ingredients: In a large mixing bowl, whisk together the 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. These dry ingredients will provide structure and fluffiness to the pancakes.
2. Combine wet ingredients: In a separate bowl or measuring cup, whisk together the 1 1/2 cups buttermilk, 2 eggs, 1/4 cup melted butter, and 1 teaspoon vanilla extract. These ingredients will bind the pancakes and give them a rich, smooth texture.
3. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk together until just combined. Be careful not to overmix; a few lumps are fine. Overmixing the batter can result in dense pancakes, so mix until the ingredients are just incorporated.

Step 3: Cook the Pancakes

Once the batter is ready, it’s time to cook the pancakes. This part of the recipe is quick, and it’s important to get the griddle or skillet to the right temperature for the best results.

1. Preheat the griddle or skillet: Place a large, non-stick skillet or griddle over medium heat and allow it to heat up. If you have a griddle, set it to 350°F. If you’re using a skillet, test the heat by splashing a drop of water onto the surface—if it dances and evaporates, the pan is ready.
2. Grease the pan: Lightly grease the skillet or griddle with a small amount of vegetable oil or butter. This helps the pancakes cook evenly and prevents sticking.
3. Pour the batter: Use a 1/4 cup measure to pour the pancake batter onto the skillet or griddle. You should aim for 3-4 pancakes at a time depending on the size of your pan. Allow the pancakes to cook for 2-3 minutes on the first side until bubbles form on the surface.
4. Flip the pancakes: Flip the pancakes using a spatula when the edges start to look set and the underside is golden brown. Cook for another 1-2 minutes on the second side until golden brown.
5. Repeat: Continue cooking the pancakes in batches until all the batter is used up. Keep the pancakes warm in the oven on a low heat (around 200°F) or cover them with foil to keep them warm until ready to serve.

Step 4: Whip the Cream

While the pancakes are cooking, make the homemade whipped cream. Whipped cream adds a light, fluffy, and slightly sweet component that perfectly complements the pancakes and strawberries.

1. Chill the bowl and beaters: For best results, place the mixing bowl and beaters (or the whisk attachment of a stand mixer) in the refrigerator for 10-15 minutes before whipping the cream. Cold equipment helps the cream whip faster and more efficiently.
2. Whip the cream: Add 1 cup of heavy whipping cream to the chilled mixing bowl. Use an electric mixer or hand whisk to beat the cream on medium-high speed until soft peaks form.
3. Add sugar and vanilla: Once soft peaks begin to form, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Continue beating until stiff peaks form, being careful not to over-whip. The whipped cream should be thick but not grainy.

Step 5: Assemble the Pancake Stack

Now that you have all your components ready, it’s time to assemble your Strawberry Shortcake Pancake Stack!

1. Layer the pancakes: Start by placing a pancake on a large plate or platter. Add a spoonful of the macerated strawberries (with the syrup) on top of the pancake. Then, add a generous dollop of the freshly whipped cream.
2. Repeat the process: Add another pancake on top and repeat the process with more strawberries and whipped cream. Continue stacking the pancakes and alternating with strawberries and whipped cream until you have a tall, decadent stack.
3. Finish with garnish: Top the final pancake with more strawberries, whipped cream, and garnish with fresh mint leaves for an added pop of color and freshness.

Tips and Tricks for Perfect Strawberry Shortcake Pancake Stack

1. Use Fresh, Ripe Strawberries:
   The star of this recipe is the strawberries, so make sure to use fresh, ripe ones for the best flavor. If the strawberries aren’t sweet enough, you can always add a little more sugar to the macerating mixture.
2. Don’t Overmix the Pancake Batter:
   Overmixing the pancake batter can make the pancakes dense. Mix until the ingredients are just combined, and if there are a few lumps, that’s okay! The pancakes will be fluffier this way.
3. Make It Ahead:
   You can make the pancakes in advance and store them in the fridge for up to 2-3 days. Simply reheat them on a skillet over low heat or in the microwave. You can also make the whipped cream in advance and store it in the fridge for a day.
4. Make Extra Whipped Cream:
   You’ll likely want extra whipped cream for serving, so consider making more than the recipe calls for. You can use leftover whipped cream for other desserts or even as a topping for coffee!
5. Flavor Variations:
   While this recipe is based on a classic strawberry shortcake, you can experiment with other fruits like blueberries, raspberries, or blackberries. You can also add a dash of cinnamon to the pancake batter for a spiced twist.

Customization Ideas for Strawberry Shortcake Pancake Stack

While the classic strawberry shortcake version is undeniably delicious, there are plenty of ways to customize this dish based on your preferences or dietary needs. Here are some ideas for different variations to help you make this recipe your own:

1. Substitute the Strawberries:

• Other Berries: While strawberries are the traditional choice for shortcake, you can swap them out for blueberries, blackberries, or raspberries. You can even combine different berries for a colorful and mixed berry shortcake pancake stack.
• Tropical Twist: For a tropical version, try using mango, pineapple, or kiwi. These fruits pair well with coconut whipped cream and a dash of lime juice for a refreshing change.
• Peaches or Nectarines: In the summer, try fresh peach or nectarine slices for a juicy, sweet topping. You can even grill the fruit to add a smoky flavor for an extra twist.

2. Vegan or Dairy-Free Version:

• Vegan Pancakes: For a completely plant-based version, substitute the eggs and buttermilk with flax eggs and non-dairy milk like almond or oat milk. Use a dairy-free butter substitute (like coconut oil or vegan butter) for the pancake batter.
• Dairy-Free Whipped Cream: For the whipped cream, use coconut cream (the solidified part of canned coconut milk) instead of heavy cream. Beat the coconut cream with vanilla extract and powdered sugar for a dairy-free, whipped topping.

3. Gluten-Free Version:

• Flour Substitute: If you need a gluten-free option, swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum. If you’re making your own gluten-free flour blend, ensure it contains tapioca flour or potato starch to ensure a light texture in the pancakes.
• Almond Flour Pancakes: Another option for a gluten-free recipe is to make pancakes with almond flour. While the texture will be slightly different, almond flour provides a rich, nutty flavor that pairs well with the strawberries.

4. Add-Ins for the Pancakes:

• Chocolate Chips: For a sweet, dessert-like version, add a handful of chocolate chips to the pancake batter. The warm pancakes will melt the chips into gooey pockets of chocolate, adding an extra layer of indulgence.
• Lemon Zest: Add a bit of lemon zest to the pancake batter for a refreshing citrus kick that will complement the sweetness of the strawberries. You can also add a touch of lemon juice to the whipped cream for an extra tangy twist.
• Cinnamon or Nutmeg: A pinch of ground cinnamon or nutmeg in the pancake batter can add a warm, cozy flavor, especially if you’re enjoying the stack during the fall or winter months.

5. Savory Version:

If you’d prefer a more savory take on this dish, consider the following:

• Bacon or Sausage: Add crispy bacon or sausage to your stack for a contrast of savory flavors against the sweetness of the strawberries and whipped cream. The salty, savory components will balance the sweetness beautifully.
• Herbed Pancakes: Add fresh herbs such as basil, thyme, or rosemary to the pancake batter. This can elevate the flavor and make the pancakes more savory, which pairs wonderfully with a creamy, tangy whipped cream topping.

Tips for Making Perfect Pancakes Every Time

Making fluffy, light pancakes is an art, but with the right techniques, you can master it easily. Here are some extra tips to help you make perfect pancakes each time you whip up this recipe:

1. Use Buttermilk:

Buttermilk is key to achieving tender, fluffy pancakes because of its acidity, which reacts with the baking soda and baking powder to create a light texture. If you don’t have buttermilk on hand, you can substitute with 1 1/2 cups regular milk mixed with 1 1/2 tablespoons lemon juice or vinegar. Let it sit for 5 minutes before using it in the recipe.

2. Don’t Overmix the Batter:

One of the most common mistakes when making pancakes is overmixing the batter. It’s okay if there are a few lumps—overmixing will cause the gluten in the flour to develop, leading to chewy, dense pancakes. Stir the wet ingredients into the dry ingredients gently and stop once everything is combined.

3. Use Medium-Low Heat:

Cooking pancakes over medium-high heat can result in burnt outsides and raw centers. For even cooking, use medium-low heat and let the pancakes cook slowly to ensure that they cook through without burning. If you notice the pancakes are browning too quickly, lower the heat.

4. Don’t Flip Too Soon:

Wait until bubbles start to form on the surface of the pancake before flipping. The edges should look set and slightly dry. Flipping too soon will result in undercooked pancakes. The second side cooks much faster, so watch it closely once flipped.

5. Keep Pancakes Warm:

If you’re making a large batch of pancakes, keep them warm by placing them on a baking sheet in a 200°F oven. This will keep them warm without drying them out while you cook the remaining pancakes.

Serving Suggestions and Presentation Tips

The presentation of your Strawberry Shortcake Pancake Stack is part of the fun! Here are some creative ways to serve this dish to make it even more special:

1. Layered Presentation:

• For a dramatic effect, stack the pancakes in layers and drizzle some of the strawberry syrup between each layer. This adds a visual element that is as impressive as it is delicious.

2. Individual Serving Portions:

• If you’re serving this dish for a group or at a brunch, you can serve individual portions of the pancake stack on small plates. Use a cookie cutter or ring mold to create a neat stack of pancakes for each person, topped with the strawberries and whipped cream.

3. Garnish with Mint:

• Fresh mint leaves can add a pop of color and a hint of freshness that balances out the richness of the whipped cream and pancakes. Simply place a sprig of mint on top of each stack for an elegant touch.

4. Drizzle with Syrup:

• If you want to add a little extra sweetness, serve your strawberry shortcake stack with maple syrup or honey. You can also drizzle some of the macerated strawberry syrup over the top for an extra burst of fruitiness.

5. Serve with Ice Cream:

• For an even more indulgent treat, serve your pancake stack with a scoop of vanilla ice cream or strawberry sorbet. The cold, creamy ice cream paired with the warm pancakes and strawberries makes for a heavenly contrast.

Troubleshooting Common Issues

While making pancakes can be a fun and straightforward process, it’s always helpful to know how to troubleshoot some common problems. Here’s how to fix a few pancake issues:

1. Pancakes Are Too Flat or Dense:

• Possible Causes: This could happen if the baking powder or baking soda isn’t fresh, or if you overmixed the batter.
• Solution: Make sure your leavening agents are fresh and active. Gently mix the batter to avoid overworking it, and check that your griddle or pan is at the right temperature.

2. Pancakes Are Sticking to the Pan:

• Possible Causes: If your pan or griddle isn’t properly greased, pancakes will stick.
• Solution: Use a non-stick skillet or griddle, and make sure to lightly grease it with butter or oil before adding the batter.

3. Pancakes Are Burnt on the Outside but Raw Inside:

• Possible Causes: The heat may be too high, causing the pancakes to cook too quickly on the outside.
• Solution: Lower the heat to medium-low and cook the pancakes slower, allowing them to cook through without burning.

Conclusion

The Strawberry Shortcake Pancake Stack is the perfect indulgence for those days when you want something a little extra. With fluffy pancakes, juicy strawberries, and a cloud-like topping of whipped cream, this recipe is a breakfast, brunch, or dessert that will have everyone asking for seconds. The combination of textures and flavors—light and fluffy pancakes, sweet and tangy strawberries, and rich whipped cream—create a truly unforgettable dish. Whether you’re celebrating a special occasion or treating yourself to a weekend breakfast, this Strawberry Shortcake Pancake Stack is sure to become a favorite!

Making a Strawberry Shortcake Pancake Stack is a fun and rewarding way to elevate your breakfast or brunch experience. By following the steps, tips, and ideas shared in this guide, you’ll be able to create a perfectly stacked, fluffy, and indulgent treat. Whether you make the classic version or decide to experiment with different fruits, toppings, or even dietary swaps, this recipe is sure to satisfy your sweet cravings and impress your guests.

With a little creativity and attention to detail, you can enjoy this decadent pancake stack year-round—whether it’s for a special occasion or a cozy weekend breakfast. Happy cooking, and enjoy your delicious Strawberry Shortcake Pancake Stack!

Yield: 4

Strawberry Shortcake Pancake Stack Recipe

Print

This recipe is perfect for any special occasion, such as Mother's Day, Valentine's Day, or a festive weekend breakfast, or simply as a treat to satisfy your sweet tooth. The combination of fluffy pancakes, sweet strawberries, and whipped cream creates a truly decadent experience. Plus, it’s simple enough to make for brunch, yet fancy enough to wow your guests at any breakfast gathering.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• For the Pancakes:
• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk (or regular milk)
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• For the Strawberry Topping:
• 2 cups fresh strawberries, hulled and sliced
• 1-2 tbsp sugar (adjust based on sweetness of strawberries)
• 1/2 tsp vanilla extract
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with sugar and vanilla extract. Stir well, and set aside to let the strawberries release their juices, about 10-15 minutes.
2. Make the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form. Set aside in the fridge until ready to use.
3. Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix; it's okay if the batter is a little lumpy).
4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown on both sides. Repeat with the remaining batter.
5. Assemble the Stack: Stack the pancakes on plates, layering with whipped cream and strawberry topping between each pancake. Top the stack with more whipped cream and strawberries.
6. Serve: Serve immediately, with a drizzle of any extra strawberry juice if desired.

Notes

• Use Fresh, Ripe Strawberries:The sweetness and juiciness of the strawberries are key to this recipe. Make sure to use fresh, ripe strawberries for the best flavor. If your strawberries are not as sweet, increase the amount of sugar in the maceration step.
• Don't Overmix the Pancake Batter:To ensure fluffy pancakes, mix the wet and dry ingredients until just combined. Overmixing can lead to tough pancakes because it develops the gluten too much.
• Adjust Pancake Thickness:If your pancake batter seems too thick, add a little more milk or buttermilk, one tablespoon at a time, until you reach your desired consistency. You want a smooth, slightly thick batter, but not one that is too stiff.
• Keep Pancakes Warm:If you're making a large batch, you can keep the pancakes warm in the oven set to 200°F (93°C) until you're ready to serve. You can also cover them with foil to prevent them from drying out.
• Make Ahead:You can prepare the strawberries and whipped cream in advance. The strawberries can be macerated up to a day before, and the whipped cream can be made ahead and stored in the fridge for 1-2 days.
• Customize the Toppings:Feel free to customize the toppings based on your preferences. You can add other fruits like blueberries, blackberries, or peaches. For extra sweetness, drizzle with maple syrup or honey, or add chocolate chips to the pancake batter.