Fluffy and tender buttermilk pancakes drizzled with fresh strawberry syrup and topped with whipped cream. These Strawberry Shortcake Pancakes are the perfect way to celebrate the arrival of spring.

I’ll take any excuse to turn a dessert into breakfast. 

Thick Buttermilk Batter

I used my favorite buttermilk pancake batter which is hands down the best there is. It produces thick, but fluffy pancakes that are super buttery. It’s a recipe that I’ve made for years that was originally published in My Mother’s Southern Kitchen: Recipes and Reminiscences.

The batter will be thick and in order to cook it all the way through you will need to cook them on lower heat than you usually would cook pancakes or else the outsides will burn before the inside cooks. And be patient. Resist the urge to press down on the tops with a spatula.
But trust me when I say these are the best pancakes you will ever eat. Cooking with Gifs did a pancake recipe test and this one won  against two others. My super talented friend Consuelo made them for her blog Honey and Figs and took some gorgeous photos.

Add More Strawberries

If you want to go full force with the strawberries you could chop some strawberries or thinly slice a few and add them to the batter. Instead I just layered a few sliced strawberries between the cooked pancakes when I stacked them.

Doused in a fresh strawberry syrup that is perfectly sweet, these strawberry shortcake pan...