STRAWBERRY SHORTCAKE BUTTERMILK PANCAKES
Serves 4
30 mins prep
30 mins cook
60 mins total
I fear I’ll never want a pancake any other way 🫢 This recipe details how to make delightful strawberry shortcake buttermilk pancakes, complete with a crumble topping, fresh strawberry sauce, and vanilla bean cool whip.
0 servings
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Preheat oven to 350F. Line a baking sheet with parchment paper. Crumble: In a medium bowl, mix together the ingredients for the crumble with a fork until crumbly & resembles wet sand. Spread mixture across the baking sheet. Bake at 350F for 10-15 mins, until golden & crispy. Cool 10 mins, then break apart into crumbles. Set aside. Strawberry Sauce: In a saucepan over medium-high heat, add all of the ingredients. Stir & cook 6-7 mins, until strawberries are softened & mixture is slightly thickened. Remove & set aside. Cool Whip: In the bowl of a stand mixer fitted with whisk attachment or in a large bowl using a handheld mixer, beat all of the ingredients together until stiff peaks form (3-5 mins). Place in fridge. Pancakes: In a bowl, whisk together the flour, baking powder, baking soda & salt. In a separate large bowl, whisk together the buttermilk, eggs, melted butter, sugar & vanilla. Add dry ingredients to the wet; whisk until just combined (will be lumpy). Rest 10-15 mins. Heat a large skillet over medium heat; grease with butter. Use a 1/3 measuring cup to pour the batter onto the pan. Cook until little bubbles form & edges start to firm up. Gently flip & cook until golden & cooked through (2-4 mins each side). Serve with homemade cool whip, strawberry sauce & crumble. Enjoy!
