Vegan Strawberry Pancakes.
The BEST vegan strawberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.
Recipe
Vegan Strawberry Pancakes
The BEST vegan strawberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.
Ingredient batch: 0.5× original. Base yield: 8 pancakes.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 4 pancakes
- Prep
- 10 minutes
- Cook
- 10 minutes
Ingredients
Wet mix
- 1/8 cup aquafaba *can sub with 1/4 cup soy milk
- just under 1 cup soy milk plain unsweetened — original amount unchanged; adjust manually
- 1/2 tsp apple cider vinegar
- 1/8 cup vegetable oil
Dry Mix
- 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/8 tsp salt
- 1/2 Tbsp sugar
Other
- 1/4 cup strawberries chopped
- vegan butter to grease the griddle — original amount unchanged; adjust manually
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 pancakes.
- 1/4 cup aquafaba *can sub with 1/4 cup soy milk
- just under 1 cup soy milk plain unsweetened
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp sugar
- 1/2 cup strawberries chopped
- vegan butter to grease the griddle
Instructions
- Whip the aquafaba until foamy (don't need to form peaks, just foam). Add the vinegar to just under 1 cup of soy milk and allow it to curdle for a minute.
- Mix the wet ingredients in one bowl (including aquafaba and soymilk+vinegar). Mix the dry ingredients in another bowl.
- Heat an electric griddle to 350° Fahrenheit.
- Mix the dry and wet ingredients together until smooth. Gently stir in the strawberries. Batter will be thick!
- Fry on the griddle greased with vegan butter. Flip when bubbles on the surface of the batter have popped open and dried. Fry the reverse side for about a minute.
Notes
What If I don't have aquafaba? What can I use instead? You can replace the aquafaba with an equal amount of soy milk. I have made it with and without aquafaba, and I prefer the keeping the aquafaba in because it makes the pancakes fluffier. But you CAN make them without.
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These vegan strawberry pancakes are super thick and oh-so-satisfying. We adapted our family's traditional buttermilk pancake to create these beauties, and they are always the best way to start a day! They can be made with fresh or frozen strawberries.
We had a few fresh strawberries to use up after making our vegan vanilla cake earlier this week, so we decided to make strawberry pancakes. It was a decision we do not regret!
If you have kids, they're going to love you more than ever for making them these luscious vegan strawberry pancakes. Even better, get them to help you make them!
Nothing build's a kid's muscle like a minute or two of whisking aquafaba into a foam… ha!
How To Make Strawberry Pancakes
First, you're going to need some strawberries. But just a few! You only need a half a cup or so. You can add more, but half a cup will do.
We used fresh strawberries to make our pancakes, but frozen will work too. They just need to be cut up into little pieces like this:
Next thing you'll need is aquafaba. If you have canned beans, you have aquafaba! If you have dry beans, you can make it overnight and it'll be ready by morning.
Whip the aquafaba into a foam using a balloon whisk.
Then measure out just under 1 half cup of unsweetened, plain plant based milk. I guess vanilla flavored would work in a pinch, although I prefer to use plain.
If you prefer to use another type of plant based milk such as almond milk or oat milk, go for it!
This is how much soy milk we use:
Then add 1 tsp of apple cider vinegar to it. Distilled (white) vinegar works too. Stir it into the milk and let it curdle for about 5 minutes.
In a separate bowl, combine your dry ingredients:
Flour – we use all-purpose-flour for pancakes.
Baking powder-
Baking soda –
And 3/4 teaspoon of salt.
Mix your dry ingredients well. Kudos to my youngest for mixing the drys!
Don't forget a tablespoon of sugar. You need that sugar to make the pancakes have a little crispiness on the exterior. Don't ask me why we have a Swedish table spoon…
Pour the oil into the soy milk & vinegar mixture, and mix to combine.
Then whisk all the wet ingredients together.
Then pour the dry ingredients into the wet mix.
The batter will be thick, but not too thick.
Stir in the chopped strawberries.
Now your vegan strawberry pancake batter is ready to go!
Fry the pancakes on a hot griddle – about 375 degrees Fahrenheit.
You'll know they're ready to flip when you see dry bubbles on the surface, usually more near the edges.
Flip them over and cook the other side about 1 minute.
Serve with vegan butter and maple syrup – or strawberry syrup, vegan whipped cream, and more chopped strawberries!
Check out our other vegan pancakes recipes!
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