Strawberries and Cream Pancakes
These strawberries and cream pancakes are soft, fluffy, and lightly sweet, layered with freshly whipped cream and juicy strawberries. They’re simple to make yet feel indulgent and special, making them perfect for a Valentine’s Day breakfast, weekend brunch, or anytime you’re craving a comforting homemade treat. With golden pancakes, light cream, and fresh fruit, this recipe is all about balance, texture, and classic flavours that never disappoint.
Why You’ll Love This Recipe
Soft and fluffy pancakes – These pancakes are light and perfectly fluffy thanks to the right balance of eggs, baking powder, and milk.
Simple, everyday ingredients – Everything comes from basic pantry staples, making this an easy recipe you can whip up without planning ahead.
Perfect for special occasions – Strawberries and cream make this recipe feel romantic and celebratory, ideal for Valentine’s Day, birthdays, or a special breakfast in bed.
Easy to customise – You can adjust the sweetness, add chocolate chips, or even serve with extra fruit depending on what you have on hand.
Family-friendly and crowd-pleasing – This recipe works just as well for kids as it does for adults, making it a great option for brunch gatherings.
Ingredients
For the Pancakes
Eggs – The eggs help bind the batter together and contribute to fluffy pancakes with a soft texture.
White Sugar – White sugar adds a gentle sweetness to the batter.
Full cream milk – Using full-cream milk adds richness to the batter and helps make the pancakes soft and moist.
All-Purpose Cake Flour – This flour provides structure while still keeping the pancakes light and airy.
Baking Powder – Baking powder acts as the leavening agent, helping the pancakes rise and become fluffy.
Melted Butter – Melted butter adds richness and a subtle buttery flavour to the pancake batter.
Vanilla Essence – Vanilla essence enhances the sweetness and gives the pancakes a warm, comforting aroma.
Fine Salt – A small amount of salt balances the sweetness and brings out all the flavours in the batter.
For the Strawberries
Fresh Strawberries – Juicy and naturally sweet, use fresh strawberries as they are ideal for layering between the pancakes. Slice them into thin rounds for neat layers and an elegant presentation.
For the Cream
Fresh Cream (Cold Whipping Cream) – Cold whipping cream is best to use as it whips up light and fluffy, forming soft peaks that layer beautifully between the pancakes.
Icing Sugar – I suggest using icing sugar (instead of granulated sugar) as it sweetens the cream while keeping it smooth and airy.
How to Make Strawberries and Cream Pancakes
Step 1: Prepare the Strawberries
Wash the strawberries and remove the green tops. Place each strawberry on its side and slice crosswise into thin rounds. Set aside while you prepare the rest of the recipe.
Step 2: Make the Pancake Batter
In a mixing bowl, whisk the eggs and sugar together until pale and slightly thickened. Add the milk, melted butter, and vanilla essence, and whisk until well combined.
In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Take care not to overmix, as this can make the pancakes dense; a few small lumps in the batter are perfectly fine.
Step 3: Cook the Pancakes
Heat a non-stick pan over medium-low heat and lightly grease it with butter or oil. Pour small ladles of batter onto the pan (about 1/4 cup of batter per pancake).
Cook until bubbles start forming on the surface and the edges look set, then flip and cook for another minute or two until golden and cooked through. Repeat with the remaining batter.
Step 4: Whip the Cream
In a chilled bowl, add the cold whipping cream and icing sugar. Whip until soft peaks form. The cream should be light and fluffy. Be careful not to overwhip, as the cream can split.
Step 5: Assemble
Layer the pancakes with whipped cream and sliced strawberries. Finish with extra cream and strawberries on top. Serve immediately and enjoy.
Can I Make This Ahead of Time?
The pancakes can be made ahead and gently reheated just before serving. The strawberries can also be sliced in advance and kept refrigerated. The cream is best whipped fresh to keep it light and fluffy, especially if you’re serving this for a special occasion.
Storage
If you have leftovers, store the cooked pancakes separately in an airtight container at room temperature for up to one day, or in the fridge for up to two days. Keep the sliced strawberries refrigerated in an airtight container for up to one to two days, and store the whipped cream in the fridge for up to one day. Assemble the pancakes just before serving to maintain the best texture and flavour.
More Sweet Treats You’ll Love
Ingredients
- 2 eggs
- 5 tbsp white sugar
- 200 ml milk
- 1¼ cups (160g) all purpose cake flour
- 2 tsp baking powder
- 2 tbsp melted butter
- 1 tbsp vanilla essence
- ¼ tsp fine salt
- 125g fresh strawberries, sliced
- 250 ml fresh cream (cold whipping cream)
- 1 tbsp icing sugar
- maple syrup (optional)
Instructions
Pancakes
- In a large bowl, whisk the eggs and sugar until pale and slightly thick.
- Add the milk, melted butter, vanilla essence, and salt. Whisk until combined.
- Sift in the cake flour and baking powder.
- Gently whisk until just smooth. Do not overmix, a few small lumps are fine.
- Heat a non-stick pan or griddle over medium heat and lightly grease.
- Pour about ¼ cup batter into the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 1–2 minutes).
- Flip and cook for another 1 minute until golden.
- Repeat with remaining batter. Set pancakes aside and keep warm.
Strawberries
- Wash the strawberries and remove the green tops.
- Place each strawberry on its side.
- Slice crosswise into thin rounds, about 3–4 mm thick.
- Set aside until ready to assemble.
Cream
- Pour the cold fresh cream into a bowl and dd the icing sugar.
- Whip until soft peaks form. The cream should be light and fluffy. Be careful not to overwhip, as the cream may split.
To Assemble
- Place a pancake on a plate.
- Add a layer of whipped cream and a few of the sliced strawberries.
- Top with another pancake and repeat the layers.
- Finish with extra cream and strawberries on top. You can also add a drizzle of maple syrup if you wish.
- Serve immediately and enjoy.
