Strawberries and Cream Pancakes

strawberries and cream pancakes Breakfast
Strawberries and Cream Pancakes
  • Prep 15 min
  • Total 20 min
  • Servings 4

What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream. ...MORE + LESS -


3 cups (750 mL) sliced strawberries
1/4 cup (50 mL) sugar
2 cups (500 mL) Bisquick* mix
1 cup (250 mL) milk
2 tbsp (25 mL) sugar
1 tsp (5 mL) vanilla
2 eggs
1 1/2 cups (375 mL) whipping (heavy) cream, whipped


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  • 1
    Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2
    Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3
    Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.

Expert Tips

  • Success: Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300 degree F oven.
  • Variation: With so many fresh fruits available year-round, you don't have to limit yourself to strawberries. Just imagine the possibilities: blueberries and cream, peaches and cream, bananas and cream. The choices are endless!
  • Success: For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutrition Information

No nutrition information available for this recipe

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