Strawberry Shortcake Pancake Skillet

A delightful skillet dish combining fluffy pancakes with fresh strawberries and whipped cream, perfect for breakfast or brunch.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons butter melted

Strawberry Topping

2 cups fresh strawberries sliced
2 tablespoons sugar for macerating

Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Method

Prepare the Strawberries

In a bowl, combine sliced strawberries and sugar. Toss to coat and let sit for 10 minutes to macerate.

Make the Pancake Batter

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine milk, egg, and melted butter. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.

Cook the Pancakes

Heat a skillet over medium heat and lightly grease it.
Pour batter into the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.
Repeat until all batter is used.

Make the Whipped Cream

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Dish

Layer pancakes in the skillet, top with macerated strawberries and whipped cream.
Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For extra flavor, add a splash of vanilla extract to the pancake batter.

Tried this recipe?

Let us know how it was!