Strawberry Pancakes

Vegan Strawberry Pancakes

Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun.

Makes: About 2 dozen 3- to 4-inch pancakes, 4 to 6 servings

  • 2 cups whole wheat pastry or spelt flour
    (or use a gluten-free flour blend like Bob’s Red Mill)
  • 1/4 cup cornmeal (or just use more flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 to 2 1/2 cups plain or vanilla nondairy milk, or as needed
  • 2 tablespoons maple syrup
  • 1 pint ripe strawberries, hulled, halved, and thinly sliced
  • Vegan buttery spread (like Earth Balance)
  • Maple syrup for serving

Combine the first 5 (dry) ingredients in a mixing bowl and stir together well.

Make a well in the center and pour in the nondairy milk and syrup. Stir until thoroughly combined, but don’t overbeat. If the batter seems too thick, add a little more nondairy milk.

Reserve 1/2 cup of the sliced strawberries for garnish, then gently stir in the rest.

Vegan Strawberry Pancakes recipe

Heat a nonstick griddle, and once it’s hot, spread just enough vegan buttery spread to coat the surface.

Drop the batter on it in 1/4 cup portions. Make sure that the strawberries are in a single layer, so that the batter gets cooked through. The batter should be at a consistency that allows it to spread into 3- to 4-inch pancakes. Cook over medium heat on both sides until golden brown.

Keep the pancakes warm in a covered casserole dish (put them in a 250 degree F.  oven if you’d like) until all are done. Serve warm with maple syrup.

Vegan Strawberry Pancakes recipe


3 comments on “Strawberry Pancakes

  1. plasterer bristol

    These sound so good, gonna give these a go on saturday. Thanks doe sharing.


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