These fluffy mini strawberry shortcake pancakes are perfect for a summer breakfast. Super cute mini silver dollar vanilla pancakes are topped with juicy, fresh strawberries and soft whipped cream. Try this fruit salad! Of course, it’s not just about fruit!
Every year when summer arrives, my favorite food is strawberries. There is nothing better than a fresh strawberry that is fully ripe and still has the flavor of sunshine. When I see local berries all over the farmer’s market, I know it’s time for some berries. I love them in muffins, I love them in Japanese fruit sandwiches, and I love trying them with pancakes!
When I have my daily brunch, I’m always torn between eating sweet or savory. With these Mini Strawberry Shortcake Pancakes, it’s the best of both worlds. Since they’re mini, you can have a few as a breakfast/brunch dessert after your entree.
Either way, mini or not, these strawberry pancakes are the best because they remind me of strawberry buttercream, but easier and faster to make because you don’t need to turn on the oven to make buttercream. By the way, what’s the deal with strawberry buttercream? Some people make buttercream from cookie-like buttercream and some people make buttercream from really fluffy cake. I happen to like both, so there’s not much debate here, but I’ve heard people argue heatedly about which strawberry buttercream is the “real” strawberry buttercream.
If I’m eating strawberries in a dessert rather than on their own, I like to sweeten them with a little sugar and a little salt. The sugar softens the strawberries and breaks them down a bit so they form a smooth ruby red sauce, and the salt adds a bit of contrast and sweetens the flavor of the berries. The juicy strawberry sauce makes these pancakes so delicious!
