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These strawberry pancakes are light, fluffy, & loaded with fresh strawberries in every bite – 100% egg and dairy-free. A crowd-pleasing breakfast, snack, or dessert!
![completed Strawberry Pancakes [Eggless & Dairy-Free] plated](https://plantbasedonabudget.com/wp-content/uploads/2024/06/Strawberry-Pancakes-PBOAB-Plant-Based-on-a-Budget-48.jpg)
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Why You’ll Love This Recipe
With fresh, sweet strawberries now in season, it’s the perfect time to swap your usual plain vegan pancakes and banana spinach pancakes for these fluffy pancakes with strawberries. They’re perfect for using seasonal strawberries and enjoying on birthdays, Valentine’s, and busy mornings.
This easy strawberry pancakes recipe is really easy to throw together in 30 minutes with simple, pantry-friendly ingredients. It folds fresh berries into a simple vanilla pancake batter made with NO eggs or dairy, then pan-fries them until fluffy in the middle with golden, crisp edges and fresh, juicy strawberries in every bite.
Looking for more ways to enjoy strawberries? Try a strawberry pineapple smoothie, strawberry overnight oats, these easy strawberry popsicles, or strawberry oatmeal bars.
The Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
![ingredients for Strawberry Pancakes [Eggless & Dairy-Free] measured out on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/06/Strawberry-Pancakes-Ingredients.png)
Add-Ins For Pancakes with Strawberries
- Cinnamon: To add warmth to this simple recipe for strawberry pancakes.
- Citrus zest: Lemon, lime, or orange zest will add a subtle, bright, citrusy flavor.
- Coconut: Shredded or flakes (raw or toasted) add texture and flavor.
- Nuts/seeds: (raw or toasted) I.e., walnuts, pecans, almonds, pumpkin seeds, etc.
- Banana strawberry pancakes: Add some finely diced banana to the batter.
- Vegan chocolate: Add dairy-free chocolate chips (semi-sweet or bitter-sweet) and/or replace 2-3 tbsp of flour with cocoa powder for decadent vegan chocolate strawberry pancakes.
- Strawberry jam/jelly: Add a spoonful over the batter in the pan, then cover with more batter.
- For pink strawberry pancakes: Freeze-dried strawberry powder adds natural color and a boost of flavor to homemade strawberry pancakes.
How to Make Strawberry Pancakes
Step 1: Rinse, pat dry, then finely dice the strawberries and add them to a small bowl with the sugar. Toss well and set aside.
Step 2: In a medium bowl, mix the apple cider vinegar and plant-based milk and set it aside for 5 minutes. Then, add the oil, vanilla, and applesauce. Mix well.
Step 3: Then, add the dry ingredients (flour, baking powder, baking soda, and salt) to a large bowl and whisk well.
Step 4: Combine the wet and dry ingredients, mixing until almost combined. Then, fold in the berries until no more dry mix shows – a few tiny lumps are fine. Set aside for 5 minutes.
![process shot showing Strawberry Pancakes [Eggless & Dairy-Free] cooking on pan](https://plantbasedonabudget.com/wp-content/uploads/2024/06/Strawberry-Pancakes-PBOAB-Plant-Based-on-a-Budget-46.jpg)
Step 5: Meanwhile, heat a large non-stick pan or griddle over medium heat, brushed with a thin layer of oil (about 1 tsp). Once hot, add ⅓ cup scoops of batter to the pan.
Step 6: Cook the vegan strawberry pancakes until golden underneath, with dry edges, and bubbles have formed on the surface. Then flip and cook for a further 2 minutes. Repeat with the remaining batter. Enjoy!
FAQs
Mix the batter without the leavening agents and store it covered in the fridge for 1-2 days. Then, bring it back to room temperature for 30 minutes, stir in the leaving agents, and cook.
Although I haven’t tried it, that should work fine.
Yes, but you’ll need to allow them to fully thaw and drain excess liquid first.
Pro Recipe Tips
- Spoon & level the flour: This ensures you don’t use too much, which can lead to dense pancakes.
- Don’t overmix the batter: Or you risk dense, rubbery pancakes. Mix until only just combined- a few lumps are fine. If overworked, let it rest for 30 minutes.
- Test the batter: Cook a test pancake and adjust the heat/time as needed.
- For mini strawberry pancakes: Use 1-2 tablespoons of pancake batter and cook for about 30-60 seconds per side (full easy vegan mini pancake recipe here)
- Keep pancakes warm: Place in a single layer on a baking sheet at 200F/95C until serving.
![completed Strawberry Pancakes [Eggless & Dairy-Free] plated](https://plantbasedonabudget.com/wp-content/uploads/2024/06/Strawberry-Pancakes-PBOAB-Plant-Based-on-a-Budget-49.jpg)
Topping Suggestions
- Vegan whipped cream or dairy-free yogurt
- Fresh fruits
- Maple syrup
- Strawberry jam, compote (like this mango compote recipe), or strawberry applesauce
- A scoop of vegan vanilla ice cream
- Granola (like this peanut butter granola) or chopped nuts
Storage Instructions
Store vegan strawberry pancakes, separated by layers of wax/parchment paper, in an airtight container in the fridge for 4-5 days OR in the freezer for up to 2 months.
Reheat from frozen or thawed in a toaster or oven at 350F until warm. Cover with foil to keep moist. Alternatively, microwave (soft results) or pan-fry (crisp edges).
![completed Strawberry Pancakes [Eggless & Dairy-Free] in a storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/06/Strawberry-Pancakes-PBOAB-Plant-Based-on-a-Budget-52.jpg)
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Strawberry Pancakes [Eggless & Dairy-Free]
![completed Strawberry Pancakes [Eggless & Dairy-Free] plated](https://plantbasedonabudget.com/wp-content/uploads/2024/06/Strawberry-Pancakes-PBOAB-Plant-Based-on-a-Budget-50-300x300.jpg)
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Ingredients
- 1 cup strawberries, tiny diced
- 2 tablespoons of sugar
- 1 ¼ cups of plant-based milk (soy works best)
- 1 tablespoon of apple cider vinegar (or regular white vinegar/ lemon juice)
- 3 tablespoons of neutral oil + more for coating the pan
- 1 teaspoon vanilla extract
- ¼ cup of unsweetened applesauce (or mashed banana. Vegan Greek yogurt may work, too)
- 1 ½ cups of all-purpose flour (or a 50/50 blend of AP and whole wheat, buckwheat, or spelt flour)
- 1 tablespoon of baking powder
- 2 teaspoons of baking soda
- ¼ teaspoons of salt
Instructions
- In a small bowl, add the diced strawberries and sugar. Toss well to fully coat the strawberries with the sugar. Set aside.
- In a medium bowl, add the plant-based milk and apple cider vinegar. Allow to sit for 5 minutes. Add the oil, vanilla extract, and applesauce. Mix well until fully combined. Set aside.
- In a large bowl, add the flour, baking powder, baking soda, and salt. Mix well and add the wet ingredients to the dry ingredients. Gently mix, but do not fully mix.
- Fold in the strawberries and mix well until no more dry mixture shows. It’s OK if some lumps show. Just make sure you do not overmix. Allow the mixture to sit undisturbed for 5 minutes.
- Heat a non-stick pan over medium heat, add 1 teaspoon of oil, and spread it all around the pan. Make sure it’s hot.
- Using a 1⁄3 measuring cup, scoop the batter into the hot pan. Cook until you see some bubbles on the top and the edges are starting to seem dry. Flip and cook for 2 minutes or until nice and golden. Repeat the process until there is no batter left.
Notes
- Don’t overmix the batter: Or you risk dense, rubbery pancakes. Mix until only just combined- a few lumps are fine. If overworked, let it rest for 30 minutes.
- Test the batter: Cook a test pancake and adjust the heat/time as needed.
- For mini strawberry pancakes: Use 1-2 tablespoons of pancake batter and cook for about 30-60 seconds per side (full easy vegan mini pancake recipe here)
- Keep pancakes warm: Place in a single layer on a baking sheet at 200F/95C until serving.
Made these this morning and they turned out great! I used cashew yoghurt in place of applesauce. they fuffed up nicely and were surprisingly light. I made 11 large pancakes. Have added the recipe to my favorites thanks!
Love the cashew yogurt sub. Bet it was extra delicious!
the best strawberry pancakes!