30-Minute Three Layer Strawberry Pancakes
Fluffy homemade pancakes layered with fresh diced strawberries and homemade whipped cream create an impressive breakfast stack. The pancakes are made from scratch with a simple batter that blends smoothly, while the whipped cream is prepared by shaking heavy cream with vanilla and sugar in a mason jar. Perfect for weekend brunches or special occasions when you want to impress guests with minimal effort. The fresh strawberries add natural sweetness and vibrant color, making each bite a delightful combination of textures and flavors.
Ingredients
- 1 cup milk
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free flour
- 1 egg
- 1 tablespoon baking powder
- 5 tablespoon granulated sugar
- 2 teaspoon oil
- ½ teaspoon salt
- 1 cup fresh strawberry, diced into small pieces
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- 1
Dice the fresh strawberries into small pieces and set aside
- 2
Add egg, oil, and milk to a blender
- 3
Add flour, baking powder, granulated sugar, and salt to the blender and blend on low until batter is smooth
- 4
Spray a griddle or frying pan with cooking spray and add small circles of pancake batter onto the hot pan
- 5
Add strawberries to the batter if desired
- 6
Wait until the pancake edges are dry and bubbles rise to the top before flipping
- 7
For whipped cream, add heavy cream, vanilla extract, and granulated sugar in a tightly closed mason jar and shake for a couple of minutes until thick and creamy
- 8
Assemble the three-layer pancakes by placing a pancake on a plate, adding whipped cream and strawberries, and repeating until you have three layers
- 9
Serve and enjoy
Tips
Test pancake doneness by looking for dry edges and bubbles forming on the surface before flipping.
The mason jar whipped cream method is quick and eliminates the need for special equipment.
Add strawberries directly to the batter for extra fruit flavor throughout the pancakes.
Good to Know
Store leftover pancakes covered in refrigerator for up to 2 days. Whipped cream should be used within 24 hours.
Pancake batter can be made the night before and stored covered in refrigerator.
Best served immediately while pancakes are warm and whipped cream is fresh.
Common Mistakes
Don't overmix the batter to avoid tough pancakes
Wait for proper doneness indicators to avoid raw centers when flipping
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use certified gluten-free flour
General Alternatives
FAQ
Can I make the whipped cream ahead of time?
Yes, but use within 24 hours for best texture and store covered in the refrigerator.
What if I don't have a mason jar for whipped cream?
Use a bowl and whisk vigorously, or use an electric mixer on medium speed until peaks form.
Can I freeze these pancakes?
Yes, freeze plain pancakes for up to 3 months. Thaw and reheat before assembling with fresh cream and strawberries.