STRAWBERRY SHORTCAKE BUTTERMILK PANCAKES | Well Made by Kiley
STRAWBERRY SHORTCAKE BUTTERMILK PANCAKES
30 mins prepServes 4
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.
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!
