Instructions
Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Step 4: Heat a lightly greased skillet or nonstick pan over medium heat.
Step 5: Pour batter onto the skillet to form thick pancakes. Cook until bubbles appear on the surface, then flip and cook until golden brown.
Step 6: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 7: Layer pancakes with whipped cream and sliced strawberries between each pancake.
Step 8: Finish the stack with extra whipped cream and whole strawberries on top.
Step 9: Serve immediately while the pancakes are warm and fluffy.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream and strawberries separate for best freshness.
Reheat pancakes in a skillet over low heat or microwave for 15–20 seconds until warm.
Whipped cream is best prepared fresh, but it can be refrigerated in a covered container for up to 1 day.
Avoid freezing assembled pancake stacks, as the cream and strawberries may become watery after thawing.
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