Description
A dreamy fusion of breakfast and dessert, this Strawberry Shortcake Pancake Stack layers fluffy buttermilk pancakes with luscious whipped cream and a bright, homemade strawberry sauce. Perfect for brunch or a sweet treat, it’s rich, fresh, and surprisingly easy to make.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 cups fresh strawberries (chopped, plus extra for garnish)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Make the Strawberry Sauce: In a saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Simmer over medium heat for 8-10 minutes until thickened. Set aside to cool.
- Whip the Cream: Beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract. Beat until fluffy. Refrigerate until use.
- Prepare Pancake Batter: Whisk flour, baking powder, baking soda, and salt in one bowl. In another, mix buttermilk, eggs, melted butter, and vanilla. Combine wet and dry ingredients without overmixing.
- Cook Pancakes: Heat a non-stick skillet and lightly grease. Pour 1/3 cup batter per pancake. Cook until bubbles form, flip, and cook until golden. Keep warm.
- Assemble the Stack: Layer pancake, whipped cream, and strawberry sauce. Repeat 3-4 times. Top with extra strawberries and a dusting of powdered sugar if desired.