Strawberry Shortcake Pancakes With Syrup

Ever wake up on a Sunday morning thinking, “I want something that feels like dessert but I can totally justify eating for breakfast”? Well, friend, let me introduce you to your new breakfast obsession: Strawberry Shortcake Pancakes. It’s basically permission to eat cake before noon. You’re welcome.

Why This Recipe is Awesome

Look, I could tell you these pancakes are nutritionally balanced or whatever, but let’s be real—these are awesome because they taste like you’re having strawberry shortcake for breakfast without the judgment. They’re fluffy, they’re strawberry-packed, and they’ve got that vanilla cake vibe that makes your kitchen smell like a bakery.

Plus, they’re actually pretty simple to make. No fancy equipment needed. Just a bowl, a pan, and enough coordination to flip a pancake without sending it to the ceiling. You’ve got this!

Ingredients You’ll Need

• 2 cups all-purpose flour (the regular boring kind)
• 3 tablespoons sugar (because we’re basically making dessert here)
• 1 tablespoon baking powder (the magic that makes them fluffy)
• ½ teaspoon salt (to make the sweet taste even sweeter, trust me)
• 2 large eggs (from a chicken, preferably)
• 1¾ cups milk (cow, almond, oat—whatever floats your boat)
• 1 tablespoon vanilla extract (the good stuff, not the artificial nonsense)
• 4 tablespoons melted butter (calories don’t count on weekends)
• 2 cups fresh strawberries, diced (frozen works too if you’re not Miss Fancy Pants)
• Whipped cream for topping (from a can is fine, I won’t tell)

For the strawberry syrup:

• 1 cup strawberries
• ½ cup sugar
• ¼ cup water
• 1 tablespoon lemon juice (bottled is fine, but fresh is better)

Step-by-Step Instructions

1. Prep the strawberry syrup first. In a saucepan, combine your cup of strawberries (smashed up a bit), sugar, water, and lemon juice. Bring to a simmer over medium heat and cook for about 10 minutes until it thickens slightly. Set aside to cool while you make the pancakes.
2. Mix your dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a little well in the center like you’re creating a flour volcano.
3. Mix your wet ingredients. In another bowl, whisk together eggs, milk, vanilla, and melted butter. Pour this mixture into the well of dry ingredients.
4. Combine everything. Stir until just combined. DO NOT OVERMIX! I’m serious. A few lumps are fine—they’re not hurting anybody. Overmixed batter = sad, flat pancakes.
5. Fold in the strawberries. Gently stir in most of your diced strawberries, saving some for topping.
6. Cook those babies. Heat a non-stick pan or griddle over medium heat. Add a small pat of butter or a quick spray of oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook another 1-2 minutes.
7. Stack and serve! Layer those pancakes on a plate, drizzle generously with your homemade strawberry syrup, add some fresh strawberries, and a dollop of whipped cream. Take a photo for the ‘gram before devouring.

Common Mistakes to Avoid

Pancake heat management issues. Too hot = burnt outsides, raw insides. Too cool = pale, sad pancakes that take forever to cook. Medium heat is your friend.

Flipping too early. Wait for those bubbles on top! If you flip prematurely, you’ll have a pancake massacre on your hands.

Overmixing the batter. I know I mentioned this already, but seriously, step away from the whisk once the ingredients are combined. Lumps are your friends here.

Using strawberries that are on their last leg. Those mushy, half-moldy berries in the back of your fridge? Yeah, no. Either use fresh or frozen, but make sure they’re good quality.

Alternatives & Substitutions

Make it gluten-free: Swap in your favorite gluten-free flour blend. Just be aware the texture might be slightly different, but hey, that’s the price of not having your intestines revolt.

Make it dairy-free: Use plant-based milk and a neutral-tasting oil instead of butter. Coconut oil works great if you don’t mind a slight coconut vibe.

Berry variations: Not into strawberries? (Who are you??) Try blueberries, raspberries, or a berry mix. Just don’t use blackberries—those seeds will haunt your teeth for days.

Lazy version: Use pancake mix from a box, add vanilla extract and strawberries, and nobody will know you cheated. I won’t tell if you don’t.

FAQ (Frequently Asked Questions)

Can I make the batter the night before?
You could, but should you? Probably not. The baking powder activates when wet, so your pancakes won’t be as fluffy. If you must prep ahead, mix dry ingredients the night before, then add wet ingredients in the morning.

How do I keep pancakes warm while making the whole batch?
Heat your oven to 200°F and place finished pancakes on a baking sheet inside. They’ll stay warm without getting too dried out while you finish cooking the rest.

Can I freeze these?
Heck yes! Cool completely, place wax paper between each pancake, wrap tightly, and freeze. Reheat in the toaster or microwave. Future You will thank Present You.

My syrup is too thin. What did I do wrong?
Patience, grasshopper. Either you didn’t simmer it long enough, or you need to let it cool more. The syrup thickens as it cools.

Can I use maple syrup instead of making strawberry syrup?
I mean, you can do whatever you want—it’s your kitchen. But the homemade strawberry syrup takes this from “nice pancakes” to “OMG these are amazing!” territory. Worth the extra 10 minutes, IMO.

Final Thoughts

There you have it—breakfast that feels like you’re getting away with something naughty. These pancakes are perfect for lazy weekends, impressing overnight guests (wink wink), or just treating yourself because you survived another week of adulting.

The best part? They’re actually pretty foolproof. Even if they don’t look Instagram-perfect, they’ll still taste amazing. And isn’t that what really matters? (That’s what I tell myself when mine look like abstract art, anyway.)

Now go forth and pancake! Your taste buds deserve this little moment of joy. And remember—calories consumed before 10 AM are just breakfast fuel. That’s totally how nutrition works.