Fresh Strawberry Chocolate Chip Pancakes with Whipped Cream

Nothing tastes more like summer than fresh strawberries. Added to your favorite pancake mix with chocolate chips, topped with whipped cream and breakfast is elevated to a fun, festive meal!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings 4-inch pancakes or 4 ample servings

Calories 183kcal

Author Toni Dash

Ingredients

A double batch of your favorite pancake mix (we used Pamela’s gluten-free Baking and Pancake Mix)*
5 large Strawberries , sliced (about ¾ cup)
½ cup quality semi-sweet Chocolate Chips (we used Ghirardelli)
1 cup Heavy Whipped Cream , chilled
1 teaspoon Vanilla extract
2 tablespoons granulated Sugar
Garnish: Maraschino Cherries+

Instructions

Prepare pancake batter, stir in sliced strawberries and chocolate chips. On a heated griddle (medium heat) or heavy frying pan pour batter to form the size pancakes desired. When the top of the pancake begins to look dry with small air holes covering most of the surface of the pancake, flip to the opposite side and cook until done.
While pancakes are cooking, combine heavy cream, vanilla and sugar in the bowl of a standing mixer; beat on high until stiff peaks are formed. Remove, set aside until serving pancakes.
Top pancakes with whipped cream and a cherry or two and serve!

Notes

*as a comparison for pancake recipe volume, for a double batch Pamela’s uses 2 cups pancake mix, 2 eggs, 1 ½ cup water and 2 tablespoons oil.

+we love 'Merry Maraschino Cherries' by Tillen Farms which have no preservatives, are naturally dyed and use cane sugar.

Nutrition