Description
Layers of fluffy pancakes topped with fresh strawberries, warm strawberry ice cream topping, and creamy whipped topping. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 2 1/3 cups flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/3 cup vegetable oil
- 2 eggs
- 2 1/2 cups milk
- Fresh strawberries, diced
- Strawberry ice cream topping, heated
- Whipped topping
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add oil, eggs, and milk to the dry ingredients. Mix until the batter is smooth, but avoid overmixing.
- Preheat a non-stick skillet over medium heat and lightly grease with cooking spray or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip. Cook the other side until golden brown.
- Layer pancakes on a plate, topping each with diced strawberries, warm strawberry ice cream topping, and whipped topping. Repeat layers until your desired stack is achieved.
- Garnish with extra strawberries and whipped cream if desired. Serve immediately and enjoy!
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To make it dairy-free, use plant-based milk and coconut whipped cream.
- You can prepare and freeze pancakes for up to 2 months. Reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast or Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 15g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg