Strawberry Shortcake Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy buttermilk pancakes topped with warm strawberry syrup and whipped cream. They taste sweet and indulgent like the dessert they mimic and work as a special breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ cups all-purpose flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 4 Tablespoons butter, (melted)
- 1⅓ cups buttermilk
- vegetable oil
- 2 1/2 cups quartered strawberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup homemade or store bought whipped cream
- sliced strawberries for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 580mg
- Total sugar
- 64g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 151mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.