Strawberry Shortcake Buttermilk Pancakes
These Strawberry Shortcake Buttermilk Pancakes are everything you love about the classic dessert—soft, fluffy buttermilk pancakes with golden, crisp edges, layered with a homemade vanilla bean cool whip, a sweet strawberry sauce made from fresh berries, and a buttery baked crumble that adds the perfect crunch to every bite. Served warm, they’re the perfect mix of comfort and indulgence for weekend mornings or brunches.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Buttermilk (sub: apple cider vinegar or lemon juice + milk of choice)
Eggs
Salted butter
Granulated sugar
Vanilla bean paste or extract
Brown sugar
Cinnamon
Strawberries
Lemon juice
Optional: Strawberry jam
Heavy cream
Powdered sugar
Optional: Instant vanilla pudding mix
Why You’ll Love Strawberry Shortcake Buttermilk Pancakes:
Soft and Fluffy Texture: Each pancake is light, airy, and made with tangy buttermilk for the perfect rise and flavor.
Crispy, Golden Edges: Cooked in a hot skillet until golden brown for that irresistible contrast of textures.
Fresh Strawberry Flavor: Made with a homemade strawberry sauce that’s sweet, juicy, and full of real strawberry flavor.
Whipped Vanilla Bean Topping: Light, creamy, and flecked with vanilla bean—better than any store-bought whipped cream.
Crunchy Shortcake Crumble: A buttery baked crumble scattered on top adds the perfect crunchy bite to every forkful.
Dessert-Inspired Breakfast: Tastes like strawberry shortcake, but made for your breakfast plate.
Beautiful and Brunch-Worthy: A showstopper that’s just as pretty as it is delicious—perfect for weekends or guests.
Tips for Making Strawberry Shortcake Buttermilk Pancakes:
Use Real Buttermilk: It gives the pancakes their signature tang and tender texture—don’t swap it for milk and vinegar unless absolutely necessary.
Don’t Over-Mix the Batter: Gently stir until the dry spots disappear. A few lumps are okay and will keep the pancakes fluffy.
Let the Batter Rest: Resting the batter for 5–10 minutes allows the flour to hydrate and gives the baking soda time to react with the buttermilk.
Preheat Your Skillet or Griddle: You want a hot surface (around 375°F) to create those crisp, golden edges.
Cook Low and Slow: Once the batter hits the pan, reduce heat slightly. This helps the inside cook through without burning the outside.
Use Fresh Strawberries for the Sauce: Fresh berries cooked down with a touch of sugar give the best flavor and color—don’t skip it.
Bake the Crumble in Advance: Let it cool completely before sprinkling over the pancakes for maximum crunch.
Make the Whipped Topping Cold: Chill your bowl and beaters before whipping to keep the cool whip light and fluffy.
Serve Immediately: These pancakes are best warm with all the toppings assembled just before serving.
How to Store Strawberry Shortcake Buttermilk Pancakes:
At Room Temperature (Same Day Only): If you’re planning to eat leftovers later that day, you can keep the plain pancakes (without toppings) loosely covered on the counter for up to 6 hours. Reheat in a skillet or toaster oven before serving.
In the Refrigerator (Up to 4 Days): Layer cooled pancakes between sheets of parchment and store in an airtight container in the fridge. Warm them up in a skillet or oven to bring back their crisp edges. Keep the strawberry sauce, crumble, and whipped topping stored separately.
In the Freezer (Up to 2 Months): Freeze plain pancakes in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag. Reheat straight from frozen at 350°F for 10–12 minutes. Freeze strawberry sauce and crumble separately in sealed containers.
Storing the Toppings:
Strawberry Sauce: Refrigerate in a sealed jar or container for up to 1 week. Warm gently before serving.
Baked Crumble: Store in an airtight container at room temperature for 4–5 days.
Vanilla Bean Whipped Topping: Keep chilled and use within 2–3 days. Re-whip lightly if it starts to deflate.
FAQs:
Q: Can I make the pancakes ahead of time?
A: Yes. You can make the pancakes the night before and store them in the fridge. Reheat in a skillet or oven to restore the crisp edges before serving with toppings.
Q: Can I freeze these pancakes?
A: Absolutely. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They reheat well straight from frozen in the oven or toaster.
Q: How long does the strawberry sauce keep?
A: Stored in an airtight container in the fridge, the sauce stays fresh for up to 1 week. Warm it gently before drizzling over the pancakes.
Q: Can I use store-bought whipped cream instead of homemade?
A: You can, but the homemade vanilla bean whipped topping adds an extra layer of flavor. It’s worth the few extra minutes if you have the time.
Q: Can I use frozen strawberries for the sauce?
A: Yes, frozen strawberries work well. Just simmer them a bit longer to reduce any extra liquid from thawing.
Q: What’s the best way to keep the crumble crunchy?
A: Store the baked crumble in an airtight container at room temp and don’t add it until right before serving.
Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these strawberry shortcake buttermilk pancakes. Enjoy!
