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These Strawberry Shortcake Pancakes are easy as can be and so festive- perfect for celebrating Independence Day!

Strawberry Shortcake Pancakes

Print Recipe
These Strawberry Shortcake Pancakes are easy as can be and so festive- perfect for celebrating Independence Day!
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 shortcakes
Calories 163
Author Kim

Ingredients

For the pancakes:

  • 1 cup pancake mix
  • 1/4 cup coconut sugar* granulated will work
  • 3/4 cup almond milk or water or other milk

For the topping:

  • 10 oz. whipped topping**
  • 1 pint of strawberries diced***

Instructions

  • Preheat oven to 350 F. and spray a baking sheet with cooking spray.
  • Combine pancake mix and milk or water.
  • Mixture may be a bit lumpy. Allow pancake batter to sit and thicken for about 5 minutes before cooking. If mixture seems too thin to spoon onto baking sheet, add another tablespoon of pancake mix. (Mixture should not spread when spooned onto baking sheet. It should be more like a cookie batter consistency.)
  • Spoon about ¼ cup of pancake batter onto baking sheet and bake at 350 degrees F. for about 12 minutes.
  • Top pancakes with the whipped topping and strawberries and enjoy!

Notes

*Sugar is optional. Adding the whipped topping is sweet enough for me and was for my kiddos too.
**I like skinny truwhip- it's 100% natural, nonGMO, no high fructose corn syrup, no hydrogenated oils and gluten-free. I find it at my local Kroger grocery store in the natural foods freezer section.
***Any favorite fruit would work fabulously... peaches, cinnamon apples, blueberries, raspberries and the list goes on!

Nutrition

Serving: 1pancake | Calories: 163kcal | Carbohydrates: 17.9g | Protein: 3.6g | Fat: 9.2g | Saturated Fat: 5.5g | Cholesterol: 58.7mg | Sodium: 126.9mg | Fiber: 2.4g | Sugar: 6.5g