Strawberry Pancakes
Recipe type: Pancakes / breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best.
  • 2 cups whole wheat pastry or spelt flour (or use a gluten-free flour blend like Bob's Red Mill)
  • ¼ cup cornmeal (or just use more flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 2 to 2½ 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
  1. Combine the first 5 (dry) ingredients in a mixing bowl and stir together well.
  2. 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.
  3. Reserve ½ cup of the sliced strawberries for garnish, then gently stir in the rest.
  4. Heat a nonstick griddle, and once it's hot, spread just enough vegan buttery spread to coat the surface.
  5. Drop the batter on it in ¼ 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.
  6. 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.
Recipe by VegKitchen at