Strawberry Shortcake Pancakes from Scratch

Fresh strawberries simmered with sugar make a rich fruit syrup in fifteen minutes. When I served these on a Sunday morning, my family cleared the entire platter before I could sit down. Using fresh fruit and real buttermilk gives you bakery results without high cafe prices.

Mixing your own syrup on the stovetop costs less than buying bottled topping and tastes far brighter. The batter comes together in two simple bowls using basic pantry items you likely have on hand.

Step-by-Step Instructions

1. In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.

2. Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.

3. In a medium bowl, mix together the wet ingredients.

4. In a large bowl, mix together the dry ingredients.

5. Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!

6. Heat 1 tablespoon of butter on a skillet over medium heat.

7. Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.

8. Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.

9. Enjoy!

Variations

**Base Recipe**

Follow standard pancake steps with cooked fruit topping.

**Berry Addition**

Fold a half cup of fresh chopped strawberries straight into the batter before cooking.

**Lemon Zest Twist**

Stir one teaspoon of fresh lemon zest into the berry sauce for bright flavor.

How to Store Strawberry Shortcake Pancakes

Frequently Asked Questions

Strawberry Shortcake Pancakes from Scratch

Fluffy buttermilk pancakes stacked with warm homemade strawberry syrup and light whipped cream. Easy weekend breakfast ready in thirty-five minutes.

15 minPrep time20 minCook time35 minTotal4Servings

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Ingredients

• 2 cups strawberry (quartered)
• 1 cup water
• 1 cup sugar
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)
• 1 egg
• 3 tablespoons butter (melted)
• 1 ½ cups buttermilk
• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• butter
• whipped cream (optional)

Instructions

1. 1In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
2. 2Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
3. 3In a medium bowl, mix together the wet ingredients.
4. 4In a large bowl, mix together the dry ingredients.
5. 5Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
6. 6Heat 1 tablespoon of butter on a skillet over medium heat.
7. 7Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
8. 8Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
9. 9Enjoy!

Cook's note: Scale this batch up easily for feeding a crowd by doubling both batter and syrup ingredients.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes20 minutes35 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.