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.

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.


Vegan Strawberry Pancakes recipe


Vegan Strawberry Pancakes recipe

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  • Reply
    August 13, 2014 at 12:20 pm

    Love every single recipe, thank you

    • Reply
      August 13, 2014 at 8:36 pm

      Thank you, liliana!

  • Reply
    plasterer bristol
    April 21, 2016 at 1:25 am

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


  • Reply
    May 14, 2017 at 9:27 am

    this recipe is terrible. had to add twice the amount of non dairy and even then the consistency is like a cookie dough batter. unable to flip them, they just crumble. really disappointed.

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    Vegan recipes by VegKitchen