Strawberry Shortcake Pancakes Stack Recipe

Give it up, my sweet friend! You cannot resist the temptation of this recipe. I’m talking about a Strawberry Shortcake Pancakes Stack that will make you forget every other breakfast you’ve ever had. Seriously, it’s that good. If you love the flavors of strawberry shortcake, you have to try our Fluffy Strawberry Shortcake Puppy Chow for a fun, no-bake dessert.

Imagine the fluffiest pancakes you’ve ever dreamed of. Now picture them piled high with juicy, fresh strawberries and a cloud of sweet whipped cream. This isn’t just a meal. It’s a celebration on a plate. And I am so ready to show you how to make it.

We’re taking classic diner vibes and turning them into pure, unadulterated joy. Get your spatula ready. Your taste buds are about to throw a party.

Recipe Overview

• Cuisine: American
• Category: Breakfast/Brunch
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2 glorious stacks

Do You Love This Recipe Too?

I am completely obsessed. My love for this stack started on a lazy Sunday. I wanted something special but didn’t want to fuss with layers of cake.

So I thought, why not make the cake part a pancake? It was a total lightbulb moment. The first bite was pure magic. The warm, buttery cakes with the cool berries and cream… it’s my happy place.

Now I make it for every birthday breakfast and “just because” morning. It never, ever fails to bring a smile.

My Shopping List for This Recipe

This recipe is all about simple, beautiful ingredients. Fresh is best here, especially for the berries! Here’s what you need to grab.

Let’s Get Your Ingredients Ready

Measure everything out before you start. Trust me, it makes the process so smooth and fun. No frantic searching for the baking powder! For another fantastic recipe that uses similar pantry staples in a new way, check out our Cream Cheese Swirl Pumpkin Banana Strawberry Muffins.

Recipe

Strawberry Shortcake Pancakes Stack Recipe

Make Strawberry Shortcake Pancakes Stack Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Fluffy Cakes:1 cup all-purpose flour 2 tbsp granulated sugar 2 tsp baking powder 1/2 tsp salt 3/4 cup milk 1 large egg 2 tbsp melted butter, plus more for the pan 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp melted butter, plus more for the pan
• 1 tsp pure vanilla extract
• For the Strawberry Syrup & Topping:2 cups fresh strawberries, hulled and sliced 3 tbsp granulated sugar, divided 1 tsp lemon juice 1 cup heavy whipping cream 1 tbsp powdered sugar Extra whole strawberries for garnish
• 2 cups fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar, divided
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• Extra whole strawberries for garnish

Bringing This Recipe to Life (Step-by-Step)

1

First, make your strawberry syrup. In a small bowl, mix 1 1/2 cups of the sliced strawberries with 2 tablespoons of granulated sugar and the lemon juice. Mash it a little with a fork to get the juices flowing. Set it aside to get all syrupy and wonderful.

2

Now, for the star of the show: the pancake batter. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt. This is your dry team.

3

In another bowl, whisk the milk, egg, melted butter, and vanilla. This is your wet team. Pour the wet ingredients into the dry ingredients. Gently stir until it’s *just* combined. A few lumps are totally fine! Overmixing makes tough pancakes, and we want clouds.

4

Heat a non-stick skillet or griddle over medium heat. Add a tiny pat of butter. Pour about 1/4 cup of batter for each pancake. Cook until you see bubbles on top and the edges look set, then flip! Cook for another minute or so until golden brown. Keep them warm in a low oven.

5

While the pancakes cook, make the whipped cream. Using a hand mixer, beat the heavy cream and powdered sugar until soft peaks form. This takes just a minute or two. Don’t walk away!

6

Time to build your masterpiece! Stack 3-4 pancakes on a plate. Spoon over that gorgeous homemade strawberry syrup and the remaining fresh slices. Pile on a huge dollop of whipped cream. Top with a perfect whole strawberry. Come to Mama!

Notes

Enjoy your homemade Strawberry Shortcake Pancakes Stack Recipe!

Nutrition Information

Calories: ~650 per stack

Carbohydrates: 75g

Protein: 12g

Fat: 35g

Saturated Fat: 21g

Fiber: 4g

Sugar: 35g

Did You Make This?

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• For the Fluffy Cakes:
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tbsp melted butter, plus more for the pan
  • 1 tsp pure vanilla extract
• For the Strawberry Syrup & Topping:
  • 2 cups fresh strawberries, hulled and sliced
  • 3 tbsp granulated sugar, divided
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • Extra whole strawberries for garnish

Bringing This Recipe to Life (Step-by-Step)

Okay, team! Let’s do this. Follow these steps and you’ll have a perfect, Instagram-worthy stack in no time. The secret is to not overmix the batter.

1. First, make your strawberry syrup. In a small bowl, mix 1 1/2 cups of the sliced strawberries with 2 tablespoons of granulated sugar and the lemon juice. Mash it a little with a fork to get the juices flowing. Set it aside to get all syrupy and wonderful.
2. Now, for the star of the show: the pancake batter. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt. This is your dry team.
3. In another bowl, whisk the milk, egg, melted butter, and vanilla. This is your wet team. Pour the wet ingredients into the dry ingredients. Gently stir until it’s *just* combined. A few lumps are totally fine! Overmixing makes tough pancakes, and we want clouds.
4. Heat a non-stick skillet or griddle over medium heat. Add a tiny pat of butter. Pour about 1/4 cup of batter for each pancake. Cook until you see bubbles on top and the edges look set, then flip! Cook for another minute or so until golden brown. Keep them warm in a low oven.
5. While the pancakes cook, make the whipped cream. Using a hand mixer, beat the heavy cream and powdered sugar until soft peaks form. This takes just a minute or two. Don’t walk away!
6. Time to build your masterpiece! Stack 3-4 pancakes on a plate. Spoon over that gorgeous homemade strawberry syrup and the remaining fresh slices. Pile on a huge dollop of whipped cream. Top with a perfect whole strawberry. Come to Mama!

Fun Variations to Try Next Time

Got the basic stack down? Amazing! Now let’s play. Here are a few of my favorite twists.

Swap the fresh strawberries for a mix of raspberries and blueberries. You get a patriotic berry blast that’s perfect for summer.

Add a teaspoon of lemon zest to the pancake batter. It brightens everything up and pairs so well with the berries. It’s a game-changer.

For a decadent treat, drizzle a little warm chocolate sauce over the stack before adding the whipped cream. You’re welcome.

How to Store, Freeze, and Reheat

Leftovers? They’re rare, but it happens! Here’s how to handle them.

Store any extra plain pancakes in a zip-top bag in the fridge for 2 days. The strawberry topping and whipped cream are best fresh.

To freeze, lay cooled pancakes in a single layer on a baking sheet. Freeze solid, then transfer to a freezer bag. They’ll keep for 2 months. Reheat straight from frozen in the toaster or a warm oven. It’s the best quick breakfast hack!

NUTRITION INFORMATION

• Calories: ~650 per stack
• Carbohydrates: 75g
• Protein: 12g
• Fat: 35g
• Saturated Fat: 21g
• Fiber: 4g
• Sugar: 35g

A Quick Q&A on This Recipe

Can I use frozen strawberries?

You can! Thaw them first and drain the excess liquid. They’ll be softer than fresh, but the flavor in the syrup will still be fantastic. I still prefer fresh for the topping, though.

My pancakes aren’t fluffy. What did I do wrong?

The most common culprit is overmixing the batter. Stir until it’s just combined, even if it’s lumpy. Also, make sure your baking powder is fresh! Old baking powder won’t give you that lift.

Can I make the batter ahead of time?

I don’t recommend it. The baking powder starts working right away. For the fluffiest cakes, mix the batter right before you cook. But you can measure your dry and wet ingredients the night before to save time!

There you have it! My ultimate, soul-happy, weekend-treat breakfast. This stack is pure love on a plate. If you’re looking for another amazing muffin recipe that’s perfect for using up ripe bananas, you’ll love our Fluffy Pumpkin Banana Muffins with a 5-Minute Strawberry Glaze.

Every single bite is a mix of warm, cool, sweet, and tangy. It’s the kind of recipe that makes people feel special. And you totally deserve to make it for yourself.

I am dying to see your beautiful creations! Did you add lemon zest? Go for the chocolate drizzle? I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!