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Is there anything more cheerful and happy than a towering stack of pancakes? Gluten and Dairy Free Strawberry Shortcake Pancakes are a fun take on a classic flavor combination.

Pancakes are the right answer any time of day. There can never be enough fun spins on this breakfast favorite, like Gluten and Dairy Free Decadent Tiramisu Pancakes. These colorful and fun pancakes will become a brunch favorite and breakfast for dinner go to.

Ingredients

Not only are Gluten and Dairy Free Strawberry Shortcake Pancakes delicious, they’re also easy to prepare. Using a pantry staple, these are perfect for any day of the week.

Pancake Mix – Using a Gluten Free pancake mix makes these over-the-top pancakes easy. Josie’s Best The Pancake not only is Gluten Free, but also free of the top nine allergens.
Strawberry Flavoring – Adds both beautiful pink color and also a burst of fresh sweet strawberry flavor.
Vanilla – Vanilla gives these pancakes that homemade flavor adding depth, a slightly floral note, and cozy bite.
Powdered Sugar – Dissolves easily for a creamy, luxurious, silky frosting.
Dairy Free Cream Cheese – Adds tanginess to the glaze and delivers on the perfect strawberries and cream flavor.
Gluten Free Graham Crackers – Gives a little sweetness and also crunch to this stack of pancakes.
Fresh Strawberries – Adds a burst of fresh flavor and texture in every bite.

How to Make Gluten and Dairy Free Strawberry Shortcake Pancakes

Using a store-bought pancake mix helps make these pancakes easy and accessible any day of the week!

Time needed: 30 minutes

These festive and cheery pancakes are sure to become a brunch time favorite!

Pregame
Preheat your griddle or skillet.
Mix
Mix your pancakes according to the package directions. Add in the strawberry flavoring and one teaspoon of vanilla extract.
Cook
Make your pancakes. Pour your batter onto the hot griddle. Allow the first side to cook for 3-5 minutes. You will see bubbles begin to form. Flip them and allow the second side to cook another 3-5 minutes. Continue with the rest of your batter.
Frost
Mix together your cream cheese, powdered sugar, and remaining vanilla until smooth, silky, and creamy.
Stack
To build your stack of Gluten and Dairy Free Strawberry Shortcake Pancakes, spread some of the cream cheese frosting on a pancake. Add sliced strawberries and sprinkle on crushed graham crackers. Continue until you’ve reached your desired stack. Garnish with Dairy Free whipped cream if desired.

Substitutions

If you don’t have strawberry flavoring, this same recipe can be made with two tablespoons of strawberry jam. Warm the jam in the microwave to make it easy to mix into your pancake batter.

Variations

While this recipe is both Gluten Free and Dairy Free, the same recipe can be made with your favorite dairy products and pancake mix.

Top Tip for Gluten and Dairy Free Strawberry Shortcake Pancakes

When it comes to making pancakes, always make sure your griddle or skillet is fully heated before adding your batter. This will allow the pancakes to cook and develop that golden brown exterior. Don’t rush the cooking process and flip them too early. Always wait for those first bubble to appear before flipping them.

Tips for the Perfect Pancakes

There is nothing like sinking your fork into a mile high stack of pillowy pancakes. Perfectly crisp on the outside and airy inside, they’re a food group unto themselves. Whether you’re making homemade pancakes from scratch or using your favorite Gluten Free mix, here are some top tips to make the best pancakes.

Don’t Overmix the batter! – It’s better to have a few lumps in your batter than it is to over mix. Overmixing your batter will create a tough and chewy pancake instead of a tender and airy bite.
Let your batter rest. – After mixing up your pancake batter, allow it to rest for at least ten minutes. This will let it relax, giving you that tender bite.
Make sure your pan is fully heated – A hot pan or griddle equals happy pancakes. Make sure your griddle or skillet is fully heated. This will give you that golden brown exterior and prevent the pancakes from spreading out and being too thin as the heat helps cause them to puff.
Don’t scorch your pancakes! – You want a hot pan to cause that puff, but you don’t want your pan or griddle so hot that the exterior of your pancakes burn before the interior has a chance to cook. Maple syrup makes everything better, but not burnt pancakes.
Grease your griddle or skillet. – Make sure that you use either melted Dairy Free butter or nonstick spray on your pan or griddle before adding your batter. Even if you’re using a nonstick pan, this helps the to easily release.
Measure your batter. – Use a ladle or squirt bottle to easily and evenly distribute your batter. Cooking consistent sized pancakes at the same time makes it easier to manage.
Don’t overcrowd your pan or griddle. – It’s better to make your pancakes in batches than it is to try and make too many at one time. Not only does the batter drop the temperature of the hot surface, but you also risk them running together. Plus, they’re easier to flip when they’re more spread out.
Flip Once – Be careful of over flipping your pancakes. The first side may cook a little longer than the second side and that’s okay. How do you know when to flip your pancakes? Watch for bubbles. You will see bubbles begin to form both on the outside edges of the pancakes and also in the middle. Gently ease your spatula under the cake, and then flip with confidence.
The first pancake is never perfect. – If your first pancake isn’t Instagram worthy, this isn’t a big deal! Crepes and pancakes have an unwritten rule, the first one might look a little wonky. This is a great way to gauge the heat of your pan or griddle, if you have enough grease, and how long to let your pancakes cook.