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Classic, fluffy pancakes with strawberries and sugar streusel baked inside. Serve these Strawberry Shortcake Pancakes with macerated strawberries for a unique, irresistible breakfast!
We’ve posted so many types of pancakes. Healthy ones, not so healthy ones, peanut butter ones, and all out crazy ones! All out delicious pancakes, though. 🙂 Because we sort of paused on the pancake area for a while, you thought you were a rid of the constant torture of our delicious pancakes. But you were wrong. We’re back!
As you can see, these strawberry shortcake pancakes have a strawberry sauce on top. And there are finely chopped strawberries inside. But these pancakes have something else that makes them fantastic.
You can’t just put strawberries in a pancake and call it a strawberry shortcake pancake, right? You need some shortcake! The BEST thing about our homemade shortcake, in my opinion, is the streusel on top. Sugary sweet, and definitely something I could eat by the handful. 🙂 So to make these pancakes the ultimate strawberry shortcake pancakes, we sprinkled some of this streusel on top while they were cooking. Okay, who am I kidding? We pretty much dumped the streusel on top!
With the strawberries inside and the streusel baked in the pancakes, they are pretty great. But the strawberry sauce on top is what makes the pancakes BURST with strawberry flavor. There’s actually a word for what we did with the strawberry sauce: macerating. Or macerated. Or whatever. (My mom’s better at the grammar thing than I am. 🙂 Okay, ready for my nerdy side to come out? Don’t worry, it won’t be that bad!
Macerating is like marinating, but with fruit. You take a fruit and use either vinegar, syrup, or sugar to draw out the fruit juice. For this syrup, we used sugar. You can either soak the strawberries overnight, or at least 2 to 3 hours, depending on how much time you have. What you get is a bunch of strawberries, basking in a slightly sweetened syrup.