Prepare the Strawberry Topping:
In a small bowl, combine the sliced strawberries, sugar, and lemon juice.
Let the mixture sit for 10-15 minutes to allow the strawberries to release their juices.
Make the Pancakes:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, milk, sour cream, vanilla extract, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix).
Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.
Whip the Cream:
In a mixing bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Pancakes:
Stack the pancakes on a plate, layering with fresh strawberries and their juices in between.
Top with a generous dollop of whipped cream and more strawberries.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4 | Calories: Approximately 350 kcal per serving
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