These Vegan Strawberry Pancakes are divine! They are fluffy on the inside, yet slightly crisp and golden on the outside! All you need are 6 simple ingredients and about 15 to 20 minutes. Enjoy with berries and maple syrup for a perfect plant-based breakfast!
These quick & easy Strawberry Pancakes will turn out perfect every time! Even though they’re vegan, dairy free and easily made gluten free, they’re every bit as fluffy and delicious as traditional pancakes. Serve with even more fresh strawberries and a drizzle of maple syrup for the best breakfast treat!
Ingredients needed
Just 6 basic ingredients are all you need to make this easy strawberry pancake recipe! You probably have most (if not all) of them right now in your kitchen! Here’s everything you’ll need:
- Sugar: Just 2 tablespoons of sugar to make these perfectly sweet.
- Baking powder: A bit of baking powder will give these plenty of “lift”.
- Milk: Use oat milk or almond milk to keep the pancakes dairy free and vegan.
- Vanilla extract: Add for flavor.
- Flour: Regular all-purpose flour works great for this recipe. If you want to make gluten-free strawberry pancakes, we recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- Strawberries: Juicy bursts of fresh strawberry in every bite really takes these pancakes to the next level.
How to make this recipe
These vegan pancakes are quick and easy to whip up! Here’s the simple method:
- Mix the ingredients: In one bowl, mix the sugar, baking powder, almond or oat milk, and vanilla. Then, whisk in the flour until the batter is smooth.
- Heat the pan: Heat a nonstick skillet to medium heat on the stove. Spray with cooking oil or use vegan butter to coat the pan.
- Cook the pancakes: Once the oil or butter is hot, spoon in about 3 tablespoon of batter per pancake. Drop a couple of pieces of strawberry onto the top of the batter. Alternatively, you can mix the berries directly into the batter. Cook until bubbles form in the pancakes and then flip. Repeat until all of the pancakes are golden on both sides.
Expert tips
- Don’t pat down the pancakes: Be sure not to use your flipping spatula to pat down on the pancakes while they cook. This will squish out the air pockets and won’t result in the fluffy texture we want.
- Only flip once: You can tell these are ready to flip when the edges begin to look set and the bubbles in the batter begin to burst. At this point, you should easily be able to flip a spatula underneath to gently lift up an edge and take a peek: look for a golden brown color!
- Keep warm: Place the cooked pancakes on a baking sheet in a 200 degree F oven to keep them warm while you wait for the rest of the batch to cook.
Frequently asked questions
Yes! You can mix the strawberries or even another fruit, like blueberries, right into the batter or you can top the batter once the pancakes are cooking on the skillet or griddle.
These vegan pancakes are nice and fluffy without the need for special equipment or buttermilk. Here the top tips for fluffy flapjacks: use fresh baking powder, don’t over-mix the batter, let the batter rest about 10 minutes, and gently flip the pancakes.
It's best to cook pancakes over medium heat for even cooking. If your pancakes seem to be browning too fast, simply reduce the temp to medium-low, so that they don’t burn.
Storage recommendations
Store any leftover vegan pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
More vegan pancake recipes
- Funfetti Pancakes
- Vegan Buttermilk Pancakes
- Cinnamon Roll Pancakes
- Banana Oatmeal Pancakes
- Blueberry Banana Pancakes
- Pumpkin Pie Pancakes
Vegan Strawberry Pancakes
Ingredients
20-Minute Vegan Strawberry Pancakes
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1 cup unsweetened oat or almond milk
- 1 teaspoon vanilla
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup diced strawberries
Instructions
20-Minute Vegan Strawberry Pancakes
- In one bowl, mix the sugar, baking powder, almond or oat milk, and vanilla. Then, whisk in the flour until the batter is smooth.
- Heat a nonstick skillet to medium heat on the stove. Spray with cooking oil or use vegan butter to coat the pan.
- Once the oil or butter is hot, spoon in about 3 tablespoon of batter per pancake. Drop a couple of pieces of strawberry onto the top of the batter. Alternatively, you can mix the berries directly into the batter. Cook until bubbles form in the pancakes and then flip. Repeat until all of the pancakes are golden on both sides.
Cat says
Delicious! I love strawberry pancakes! Thank-you! Do you have any recommendations for keeping them from sticking to the pan? I try to use very little oil/butter.
Jillian says
Thank you Cat! A coconut oil spray would probably work well for you!