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Strawberries and Cream Pancakes

Strawberries and Cream Pancakes

What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream.


  • 3 cups sliced strawberries
  • 1/4 cup sugar
  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups whipping (heavy) cream, whipped

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  1. Mix strawberries and 1/4 cup sugar; set aside.
  2. Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  3. Stir Bisquick, milk, 2 tablespoons sugar, the vanilla extract and eggs until blended. Pour by slightly less than 1/4 cupsful onto hot griddle.
  4. Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream.

Yield: 4 servings, 12 pancakes

High Altitude (3500-6500 ft) No changes.

Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300 degree F oven.

Variation: With so many fresh fruits available year-round, you don't have to limit yourself to strawberries. Just imagine the possibilities: blueberries and cream, peaches and cream, bananas and cream. The choices are endless!

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutrition Information: 1 Serving: Calories 670 (Calories from Fat 360 ); Total Fat 40 g (Saturated Fat 21 g); Cholesterol 210 mg; Sodium 950 mg; Total Carbohydrate 70 g (Dietary Fiber 4 g); Protein 12 g

Percent Daily Value*: Vitamin A 26 %; Vitamin C 100 %; Calcium 26 %; Iron 14 %

Exchanges:*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker 2008/TM General Mills