Strawberry Shortcake Pancake Towers
These layered pancake towers combine all the things you love about strawberry shortcake into one showstopping weekend breakfast that's guaranteed to wow brunch guests!
Servings 4 servings
Ingredients
- 1-1/2 cups white whole wheat flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons coconut sugar or brown sugar, divided
- 1 large egg
- 3 tablespoons vegetable oil
- 2 cups buttermilk
- 2 cups sliced fresh strawberries
- Sweetened whipped cream for serving
Instructions
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and 1 tablespoon sugar. In a separate large bowl, whisk egg, oil, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined.
- Heat a nonstick skillet over medium-high heat, cook pancakes by 1/4 cupfuls in batches 1-1/2 to 2 minutes on each side until golden-brown.
- In a small bowl, mash 1 cup of strawberries with remaining 2 tablespoons sugar. Stir in remaining 1 cup sliced strawberries. Let strawberries stand 10 minutes or until they release their juices.
- Assemble the towers: Layer 3 pancakes with strawberry sauce and whipped cream on a serving plate. Repeat with remaining pancakes, strawberries, and whipped cream. Serve immediately