Strawberry Shortcake Pancakes – Sweet homemade & fluffy pancakes, bursting with fresh strawberries in every bite!
Your guests’ tastebuds will think they’ve died and gone to a tropical paradise.
You don’t have to tell anyone that such a beautiful and delicious breakfast is actually healthy! What they don’t know won’t hurt them.
Just stir all ingredients together in a bowl, ladle onto a greased skillet, and flip as soon as they start to bubble.
You can add some shredded coconut or mini chocolate chips if you wish, and I recommend topping the pancakes with homemade whipped cream!
I linked my favorite vegan-friendly whipped cream recipe below in the recipe, but feel free to use coconut whipped cream or even your favorite store-bought whipped cream if you prefer.
Their fatness rivals my Blueberry Pie Pancakes.
And I didn’t try to shape the one above into a heart; it just happened to fall that way!
Strawberry Shortcake Pancakes
Strawberry Shortcake Pancakes
Ingredients
- 1/2 cup chopped strawberries
- 1/3 cup flour (ww pastry, white, spelt, or Bob’s gluten-free)
- 2Â tbsp rolled oats, gf if desired
- 2/3 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 1Â tbsp sugar or pinch stevia
- 1/3 cup milk of choice
- 1 tbsp coconut oil (Omit only if you like the taste of fat-free pancakes)
Instructions
Strawberry Shortcake Pancakes: Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on a greased pan, on low-medium, flipping each pancake once. You can boil some more strawberries (with a bit of sugar if you wish) and smash them to make a compote.
Or top with fresh berries and Homemade Healthy Whipped Cream.
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Link Of The Day:
Banana Pudding Pie – 6 Ingredients
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I was wondering, would it be okay to use quick 1 minute oats instead of rolled oats? Would I have to tweak the amount used?
These are absolutely fantastic. I’m a college student living in an apartment, so your single-serving recipes are just perfect. Thank you so much!!
I just made these for my 3 year old and he gobbled down all three pancakes. Can’t wait to make them again. Great recipe, I am soooooooo glad I found your blog. You are AMAZING!!!
These were AMAZING!! I’m a terrible cook and mess up most recipes, but these turned out great! Fantastic consistency and so tasty 🙂 I used brown rice flour and it didn’t affect the recipe at all. I topped my pancakes with blueberry preserves and maple syrup. Can’t wait to make these again!
Made these this morning with blueberries. Soooooo good! Don’t forget to scrape the bowl and lick the spoon. 🙂
Where are the nutritional facts for this recipe?
Honestly, I didn’t expect these to be that great since the recipe doesn’t call for an egg or anything. I made them this morning and holy guacamole, I was impressed. These are as good as my dad’s buttermilk pancakes but so much healthier! I will be making these again and possibly modifying the recipe to include chocolate chips 🙂
Looks delicious! Where are your nutritional facts? I use them to figure out weight watcher points.
They look delicious. I am going to make and freeze some for quick lunch box snacks. Thanks for all you do.
V.
How many servings does this recipe make?
One.
Hi! Is this a serves 1 recipe!? Thank you. 🙂
Haha it is!