Stacked Layers of Strawberry Bliss
If you’re craving a dessert-inspired breakfast, this strawberry shortcake pancake stack is going to be your new favorite. Light, fluffy, and bursting with the sweetness of fresh strawberries, these pancakes are a dream come true. And the best part? They’re so easy to make using a simple two-ingredient pancake mix that’s ready in minutes.
Let’s be real—who doesn’t love a classic strawberry shortcake? Now, imagine transforming that into a towering pancake stack layered with vanilla Greek yogurt and juicy strawberries. It’s like biting into a cloud of strawberry pancakes with all the indulgence of a dessert but perfect for breakfast. Plus, it’s totally customizable; you can go heavy on the strawberries, drizzle a bit more syrup, or even sneak in some whipped cream if you’re feeling fancy.
These homemade pancakes are everything you want in a breakfast treat: thick, golden, and soft on the inside, all thanks to a slightly lumpy batter. Just a few minutes on the griddle, and you’ve got yourself a beautiful stack ready to be layered with all the sweet goodness.
This strawberry shortcake pancake stack is bound to be a hit. Trust me, once you drizzle that syrup and take your first bite, you’ll wonder how you ever went without this in your morning routine.
Macros Per Serving
488 Cal | 87g Carbs | 4g Fat | 26g Protein
Recipe Card
Strawberry Shortcake Pancake Stack
Ingredients
Pancakes:
- 90 g White Chocolate & Strawberry Pancake Mix (Bob’s Red Mill)
- 75 ml Water
Yogurt Whip:
- 170 g Non Fat Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 15 ml Sugar Free Syrup
Serve:
- 120 g Strawberries (sliced)
- 15 ml Sugar Free Syrup
Instructions
Pancakes:
- In a bowl, add in your pancake mix and water. Give it a good mix but don’t over mix. A lumpy batter is good!90 g (0.666 cup) White Chocolate & Strawberry Pancake Mix, 75 ml (0.33 cups) Water
- Spray a pan or pancake griddle with olive oil and let it heat up on medium heat.
- Once ready, add 1/4 cup of your batter to the pan and cook until bubbles start to form. Then flip and cook on the other side for another minute or two.
- Repeat until all batter has been used up. It should make roughly 3-4 small to medium pancakes.
Yogurt:
- While your pancakes cook, you can prepare your yogurt by mixing the ingredients together in a bowl until smooth.170 g (0.75 cup) Non Fat Plain Greek Yogurt, 1 tsp Vanilla Extract, 15 ml (1 tbsp) Sugar Free Syrup, 120 g (0.75 cups) Strawberries
Serve:
- Add one pancake to a plate and top with a layer of your yogurt and sliced strawberries. Repeat with a second pancake, yogurt, & strawberries.
- Continue until you’re all out! Drizzle with more syrup & enjoy.15 ml (1 tbsp) Sugar Free Syrup
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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