Strawberry Shortcake Strawberry Pancakes Recipe
These fluffy mini strawberry shortcake pancakes are perfect for summer. Super cute mini silver dollar vanilla pancakes topped with juicy strawberries and softly whipped cream. Like a strawberry shortcake for breakfast!
Come summer I’m all about the strawberries. My mom has always had a couple of bushes in her yard and there’s nothing quite like the taste of a perfectly ripe, still warm from the sun strawberry. When I see all the local berries popping up at the farmer’s markets, I know it’s time for some berry goodness. I love them in muffins, I love them in sweet Japanese fruit sandwiches, and I love them with pancakes!
When I’m having brunch, I can never decide between sweet or savory. With these little mini strawberry shortcake pancakes, you get the best of both worlds. Because they’re mini, you can have just a couple for breakfast/brunch dessert, after you’ve had your main course. Genius, right? Plus, who doesn’t love mini things? Okay, actually, I think a lot of people don’t like mini things and I’ve been seeing a huge amount (pun intended) of giant foods popping up on Instagram and youtube lately so maybe mini things are just something I like?
Anyway, mini or not, these strawberry pancakes are the best because they remind me of strawberry shortcakes but way easier and faster to make because you don’t need to turn on the oven to make shortcakes. What’s up with the strawberry shortcake by the way? Some people make their shortcakes with biscuit-like shortcakes and some people make theirs with actual fluffy cake. I happen to like both so it’s not much of a debate around here, but I hear that it’s hotly contested which strawberry shortcake is the “real” strawberry shortcake.
If I’m having strawberries in a dessert and not on their own, I like to do a little strawberry sweetening with a bit of sugar and a tiny pinch of salt. The sugar macerates the strawberries, breaking them down a tiny bit so they form a glossy ruby red sauce and the salt adds just a hint of contrast making the berries taste all the sweeter. Juicy strawberry sauce is what makes these pancakes so delicious!
MINI STRAWBERRY SHORTCAKE STRAWBERRY PANCAKES RECIPE
- 1 pound strawberries
- tiny pinch of salt
- 2 tablespoons sugar, divided
- 1 cup heavy cream
Pancakes
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1 large egg
- 1 cup milk or buttermilk
- 1/2 teaspoon vanilla
strawberries
If desired, cut the strawberries in halves or quarters. Sprinkle with 1 tablespoon of sugar and a tiny pinch of salt and stir to coat. Let the strawberries macerate and get super juicy and sweet while you’re cooking the pancakes.
Make the whipped cream by pouring the cream and the remaining tablespoon of sugar into a chilled bowl. Whisk with a large whisk until soft peaks form. Keep chilled in the fridge.
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a small bowl, whisk the egg and vanilla into the milk/buttermilk. Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. Heat up a non-stick pan over medium-low heat. Brush a thin layer of oil on your pan. For mini pancakes, drop the batter by the teaspoon and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1 minute, or until golden brown. For regular-sized pancakes, drop by the 1/2 – 3/4 cup. Bigger pancakes will take longer to cook. Serve with whipped cream and strawberries spooned over top.
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