The first time I whipped up this Strawberry Shortcake Pancake Stack, I honestly didn’t expect it to become such a hit in my household. But after watching everyone reach for seconds (and thirds), I knew I had stumbled upon a keeper. These pancakes aren’t just breakfast — they’re a celebration of strawberries, cream, and all things fluffy and sweet.
I was inspired by a craving for something indulgent yet familiar. I wanted the charm of strawberry shortcake but with the comfort of a tall pancake stack. So I played with layers of whipped cream, fresh strawberry slices, and a velvety strawberry glaze, building them between the most tender pancakes I could muster. The result? A towering delight that looked as irresistible as it tasted.
From weekend brunches to celebratory breakfasts in bed, this recipe now holds a top spot on my go-to list. It feels like dessert and breakfast fell in love and made magic on a plate. Every bite is a perfect mix of light, creamy, juicy, and just the right amount of sweet.
Why You’ll Love This Strawberry Shortcake Pancake Stack
If you’re a fan of strawberries, this recipe is a dream come true. It’s rich without being heavy, making it perfect for spring or summer mornings. The pancakes are soft and slightly buttery, the filling creamy and lush, and the strawberry topping adds a fresh burst of flavor that wakes up your taste buds.
It’s also a visually stunning dish, which means it’s ideal for impressing guests or elevating your regular breakfast game. Plus, it doesn’t take complicated ingredients or advanced skills. Whether you’re making it for kids, a special someone, or just treating yourself, you’re going to fall in love with this one.
Want more strawberry recipes? Don’t miss my Strawberry Flaky Puff Dreams or these crowd-favorite Best Cheesecake Deviled Strawberries. Looking for a creamy contrast? The Delicious Lemon Cake is another fruity masterpiece to try.
How to Make the Strawberry Shortcake Pancake Stack
Step 1: Make the Pancake Batter
Start by whisking together flour, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, mix buttermilk, eggs, and melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients and whisk just until no dry streaks remain. Let the batter sit for 5 to 10 minutes while your griddle or pan heats up.
Step 2: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides. Transfer to a warm plate and repeat with the remaining batter.
Step 3: Prepare the Strawberry Layers
Slice fresh strawberries and set them aside. For the strawberry cream, blend some of the strawberries with cream cheese, powdered sugar, and a splash of vanilla extract until smooth. This becomes your luscious filling.
Step 4: Assemble the Stack
On a serving plate, layer one pancake, then spread a generous spoonful of the strawberry cream and add fresh strawberry slices. Repeat until you’ve built a towering stack. Finish with a thick layer of cream on top and garnish with whole strawberries.
Recipe Variations and Possible Substitutions
For a lighter version, swap the cream cheese with Greek yogurt. Want to go dairy-free? Use almond milk and a dairy-free cream cheese alternative. You can also fold chopped strawberries directly into the batter for extra bursts of fruit in every bite.
Short on time? Use store-bought pancake mix and just focus on making the homemade strawberry cream and assembly. Prefer it sweeter? Add a drizzle of honey or maple syrup between the layers.
You can even make this stack with chocolate chips in the pancakes or top it with whipped cream and a dusting of powdered sugar for a dessert-style finish.
Serving and Pairing Suggestions
This Strawberry Shortcake Pancake Stack is ideal for a festive breakfast, weekend brunch, or even as a show-stopping dessert. Serve it warm with a light dusting of powdered sugar or a drizzle of strawberry syrup for that picture-perfect finish.
It pairs beautifully with a hot cup of coffee or a glass of fresh-squeezed orange juice. For something cooler, try it alongside a berry smoothie or even an iced vanilla latte. If you’re serving a crowd, pair it with a side of crispy bacon or breakfast sausage to balance the sweetness with some savory flavors.
Storage and Reheating Tips
If you find yourself with leftovers (though that rarely happens), store the pancakes and the strawberry cream filling separately. Place the pancakes in an airtight container in the fridge for up to 3 days. The cream mixture should be stored in a sealed container and consumed within 2 to 3 days.
To reheat the pancakes, warm them in a non-stick skillet over low heat or pop them in the toaster oven until just heated through. Avoid the microwave if you want to keep that golden edge and fluffy interior.
Frequently Asked Questions
How do I make the pancakes extra fluffy?
Use buttermilk and let the batter rest before cooking. Avoid overmixing the batter to keep the pancakes tender and airy.
Can I make this recipe ahead of time?
Yes! You can prepare the pancakes and strawberry cream a day in advance. Store them separately and assemble when ready to serve.
What kind of strawberries work best?
Fresh, ripe strawberries are ideal. If they’re in season, opt for organic for the best flavor. You can use frozen strawberries in the cream, but fresh ones are best for layering.
Can I freeze the pancakes?
Absolutely. Let them cool completely, then stack them with parchment paper in between and freeze in a zip-top bag. Reheat in a toaster or skillet.
Is this recipe kid-friendly?
Very much so! Kids love the colors and sweetness, and they can even help assemble the layers. Just go easy on the filling if you’re trying to cut down on sugar for little ones.
Related Recipe You’ll Like
If you loved this Strawberry Shortcake Pancake Stack, you’re going to be obsessed with my Mini Cinnamon Roll Cheesecakes — they have that same melt-in-your-mouth creaminess with a hint of spice. For another strawberry-centric dessert, don’t miss the Strawberry Flaky Puff Dreams. It’s light, crispy, and filled with the goodness of fresh strawberries and cream.
Want to keep the fruity sweetness going? Check out my Best Cheesecake Deviled Strawberries and Ooey Gooey Bars. These treats offer the same playful, rich vibe that makes strawberry-based desserts so irresistible.
Save and Share This Recipe for Later
If this Strawberry Shortcake Pancake Stack made your day, don’t keep it to yourself! Pin this recipe to your breakfast or brunch board on Pinterest so you can find it anytime you need something sweet and stunning.
You can also share it with your foodie friends on Facebook or Instagram—tag @MiaPlates so I can see your beautiful pancake stacks! And of course, bookmark this recipe in your browser so you can revisit it whenever the craving hits. Trust me, it’ll be sooner than you think.
Strawberry Shortcake Pancake Stack
This Strawberry Shortcake Pancake Stack is the perfect fusion of breakfast and dessert. Featuring ultra-fluffy buttermilk pancakes layered with a dreamy strawberry cream filling and juicy fresh strawberries, it’s a treat that captures the essence of the beloved classic shortcake. Topped with a final swirl of cream and a few whole berries, it’s indulgent, fruity, and visually stunning — a true showstopper for brunches, birthdays, or cozy weekend mornings. These pancakes are easy to prepare yet elegant enough to impress, making them ideal for anyone who loves strawberries and soft, tender pancakes.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter (plus extra for cooking)
- 1 cup fresh strawberries, sliced (plus extra for garnish)
- 1/2 cup cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, and melted butter.
- Gradually mix the wet ingredients into the dry ingredients just until incorporated. Let sit for 5–10 minutes.
- Heat a non-stick skillet over medium heat and grease lightly with butter.
- Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles form. Flip and cook the other side until golden.
- Blend cream cheese, powdered sugar, vanilla, and half the strawberries to make the filling.
- Layer pancakes with strawberry cream and sliced strawberries. Stack until all pancakes are used.
- Top with a final layer of cream and garnish with whole strawberries.
Notes
- Use Greek yogurt instead of cream cheese for a lighter version.
- For dairy-free pancakes, opt for almond milk and vegan cream cheese.
- The pancakes and cream can be made a day ahead and assembled before serving.
- Drizzle with honey or maple syrup if you prefer a sweeter bite.
- Perfect for special brunches or as a whimsical dessert after a light meal.
