Start your day off right with these vegan strawberry pancakes. Packed with juicy strawberries and fluffy goodness, this recipe is perfect for spring and summer and will soon become a staple in your morning routine!
Why This Recipe Works
Are you craving a sweet and fruity breakfast? Then you just need to try these vegan strawberry pancakes. They are insanely delicious and just perfect to celebrate the beginning of the warmer season.
We also love to make them for our Easter breakfast or brunch! And of course for lazy Sunday mornings. Our kids just love everything with strawberries and these pancakes are always a winner in our house.
I usually serve them with vegan whipped cream made with coconut cream. But they are also amazing with vegan vanilla ice cream for a special treat.
They are made with juicy strawberries folded into the batter and the recipe is completely vegan. Instead of eggs, I used ground flaxseeds, also known as flax eggs, to bind the ingredients.
The rest of the recipe is incredibly simple and very budget-friendly. All you need is all-purpose flour, baking powder, and sugar. Sparkling water is also a key ingredient as it makes the vegan pancakes super light and fluffy.
So, grab your ingredients and whip up a batch of these irresistible pancakes. I’m sure they will become your new breakfast favorite!
Ingredients
- Strawberries – use fresh strawberries not frozen.
- Plant-Based Milk – I usually use almond or oat milk. The recipe also works well with soy milk.
- Lemon – fresh lemon juice.
- Sparkling Water – don’t replace it with tap water. It makes the pancakes fluffy and light.
- Flour – I used all-purpose flour.
- Baking Powder
- Flaxseeds – you need ground flaxseeds. They work as an egg replacement in this recipe.
- Sugar – brown sugar or coconut sugar.
- Coconut Oil
- Salt
How To Make This Recipe
1. Step: Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
2. Step: Add the sparkling water, the plant-based milk, the coconut oil, and the lemon juice.
3. Step: Stir the batter well with a whisk until there are no lumps left.
4. Step: Finely chop the strawberries and carefully fold them into the batter.
5. Step: Use a large pan, a pancake pan, or a pancake maker to make the pancakes. Lightly oil your pan and use one small ladle for each pancake.
6. Step: Cook until bubbles form on the surface, then flip, and cook until golden on the other side. This will usually take 1-2 minutes. Serve warm with more strawberries, vegan whipped cream, and maple syrup.
Tips & Tricks
- For a healthier version, you could use spelt or whole wheat flour. Increase the amount of plant-based milk by four teaspoons in this case.
- Are you looking for gluten-free pancakes? Then use a gluten-free flour blend.
- I also use this recipe to make vegan blueberry pancakes.
Storing
Stored in an airtight container in the fridge, the pancakes will last up to 5 days.
Reheat the pancakes for 5-10 minutes in the oven at 350 °F. Wrap them in aluminium foil before placing them in the oven to prevent them from becoming dry.
Alternatively, you could place them in the microwave for 20-30 seconds.
Freezing
The pancakes also freeze well. You can freeze them in a freezer-safe bag for up to 3 months.
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I Love To Hear From You!
I hope you like these strawberry pancakes as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Strawberry Pancakes
Equipment
- 1 large bowl
- 1 whisk
- 1 non-stick pan or pancake maker
Ingredients
- 2 cups all-purpose flour
- 2 1/4 cups unsweetened oat, soy, or almond milk
- 2 1/4 cups sparkling water
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 2 tablespoons melted coconut oil
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground flaxseeds
- 1 pinch salt
Instructions
- Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave.
- Add the sparkling water, the plant-based milk, the coconut oil, and the lemon juice.
- Stir the batter well with a whisk until there are no lumps left.
- Finely chop the strawberries and carefully fold them into the batter.
- Use a large pan, a pancake pan, or a pancake maker to make the pancakes. Lightly oil your pan and use one small ladle for each pancake.
- Cook until bubbles form on the surface, then flip, and cook until golden on the other side. This will usually take 1-2 minutes. Serve warm with more strawberries, vegan whipped cream, and maple syrup.
Notes
- For a healthier version, you could use spelt or whole wheat flour. Increase the amount of plant-based milk by four teaspoons in this case.
- Are you looking for gluten-free pancakes? Then use a gluten-free flour blend.
- Stored in an airtight container in the fridge, the pancakes will last up to 5 days.
- The pancakes also freeze well. You can freeze them in a freezer-safe bag for up to 3 months.
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