STRAWBERRY SHORTCAKE PANCAKES

Strawberry Shortcake Pancakes image

Loaded with strawberries and whipped cream, Strawberry Shortcake Pancakes are a special-occasion-worthy, fun, and summery spin on breakfast. For the buttermilk pancakes, feel free to use your own favorite recipe; but I've included mine here, too.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 16

Ingredients

2 cups 1 pint strawberries, hulled and sliced
1 tablespoon granulated sugar
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk*
2 eggs
3 tablespoons unsalted butter (melted and cooled slightly)
2 tablespoons pure maple syrup (can substitute granulated sugar)
1 teaspoon pure vanilla extract
Whole strawberries (butter & pure maple syrup for serving, if desired)

Steps:

In a medium bowl, gently toss the strawberries and sugar with a spoon. Refrigerate for at least one hour. (If you're in a time pinch, you can use them right away - they just won't be as juicy).
In the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl with a hand mixer, beat the whipping cream. Start at low speed then increase the temperature to medium and then high speed. Add sugar and vanilla extract; continue beating until stiff peaks form. Set aside.
Make the pancakes. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, eggs, butter, maple syrup, and vanilla, beating until well-blended.
Pour the wet ingredients into the dry ingredients and whisk just until incorporated.
Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop batter in 1/3 to 1/2 cup increments onto the heated surface. I use a trigger-handle ice cream scoop for pancakes, and it's the best! Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides. Remove from heat.
To serve, set one pancake on a plate and add a few strawberry slices along with a spoonful or two of their juices. Top with a second pancake and a huge dollop of whipped cream. Top with a whole strawberry for garnish, if desired. You may also add butter and/or maple syrup if you wish.