Strawberries and Cream Pancakes

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Strawberries and Cream Pancakes
  • Prep 15 min
  • Total 20 min
  • Servings 4
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What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream.
Aug 4, 2011


  • 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


  • 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

  • Tip 1
    Success: Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300 degree F oven.
  • Tip 2
    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!
  • Tip 3
    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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