These vegan strawberry pancakes are the perfect quick & easy breakfast recipe to make on Valentine’s Day (or any other day!) They’re ready in just 10 minutes, delicious, and completely plant-based.
Inspired by my go-to blueberry buttermilk pancakes, these pancakes are made with fresh strawberries and beet powder to make the batter pink, but you can use read food dye or simply omit and they’ll still turn out great!
Whether you’re making these for a loved one or for yourself, I hope you’ll love these strawberry pancakes! If you’re not a fan of strawberries, simply use chocolate chips or any other fruit instead.
Table of Contents
Why You’ll Love These Strawberry Pancakes
- They’re super quick & easy to make
- They’re ready in just 10 minutes
- They’re delicious!
- They’re entirely dairy-free, vegan & plant-based
- They’re the perfect breakfast to make on Valentine’s Day
Ingredient Notes & Substitutions
The following is an overview of the ingredients you’ll need to make this recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.
- Vegan buttermilk: this will be made by mixing soy milk and apple cider vinegar. Instead of soy milk, you can use oat or almond milk. Instead of apple cider vinegar, you can use lemon juice.
- Flour and leavening agents: you’ll need all-purpose flour, baking powder, and baking soda. To make this recipe gluten-free, I recommend using a 1:1 Gluten-Free Baking Flour Blend.
- Other ingredients needed for the batter: vegan butter, salt, sugar, and vanilla extract. Instead of vegan butter, you can use a neutral tasting vegetable oil (such as refined coconut oil, avocado oil, or sunflower seed oil). The vanilla extract can be omitted or replaced with food grade rose extract.
- Add-ons and toppings: you’ll need fresh strawberries or any other berries, as well as red food dye or powder (see my additional note on this below), and maple syrup to top your strawberry pancakes. Instead of (or in addition to) maple syrup, you can also use whipped coconut cream.
How to make your pancakes pink: to make your strawberry pancake batter pink, I recommend adding either a natural plant-based food dye powder (for more on natural food dye powders and suggested alternatives, check out my Rainbow Cookie blog post here) or a liquid red vegan food dye. For this recipe, I used a natural food dye powder made from beets.
Recommended Equipment
You can use any large pan or skillet to make these strawberry pancakes, but I used a pancake pan that makes it super easy to shape your pancakes. Tip: if you have an induction stove top, make sure you use a compatible pan like this one.
Other than a pan (or a pancake pan), all you need is a mixing bowl and a whisk.
How to Make This Recipe (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap, be sure to check out the recipe card below.
Step One: Make the Strawberry Pancake Batter
Start by mixing your soy milk and apple cider vinegar in a mixing bowl to make the vegan buttermilk. This will happen almost instantly, so you can add the next ingredients right away.
To the same bowl, add your melted vegan butter, sugar, and vanilla extract and mix.
Next, add the flour, leaving agents (baking powder and baking soda), salt, and red food dye or food dye powder and mix again.
Finally, gently fold in your strawberries using a spatula or wooden spoon, making sure you don’t over-mix.
Step Two: Cook The Strawberry Pancakes
Heat your pan over medium heat and add your additional vegan butter to melt (tip: use a silicone brush to spread the melted vegan butter out evenly).
Once melted, add about two tablespoons of pancake batter to the pan for each pancake. Note: this recipe makes eight pancakes, but most pancake pans only have seven pancake slots. If you’re using a pancake pan, you can either make the additional pancake separately or, as I did, add a little extra batter to each pancake slot and make seven instead of eight pancakes.
Cook each pancake for about 1-2 minutes on each side or until light golden, using a spatula to gently flip your strawberry pancakes.
Step Three: Serve & Enjoy!
Finally, serve your pancakes with some maple syrup and/or additional strawberries and enjoy!
Recipe Tips
- Customize these strawberry pancakes to your liking by switching up the fruits you use (raspberries or cherries would work well!) and/or the toppings. Instead of maple syrup, you can use coconut whipped cream or a vegan caramel sauce.
- For a fluffier result, use freeze-dried strawberries instead of fresh ones.
- To add extra protein, replace some of the flour with vegan protein powder.
- Make sure your pan isn’t too hot! If the pan is too hot, your strawberry pancakes will burn more easily without being fully cooked on the inside, so be sure not to se the heat too high.
- If you’re using a stainless steel pan, lower the temperature a bit more and make sure your pan is warm/hot before adding the vegan butter. If you’re not sure, you can add a drop of water to the pan first. If the water immediately evaporates, wait a bit more. If it pearls and, you’re good to go.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries to make these strawberry pancakes. That said, strawberries are often frozen whole, so either try to find pre-chopped frozen strawberries or let them thaw a bit first sot that you can easily chop them yourself.
What can I use instead of strawberries?
If you want to keep it pink or red for Valentine’s Day, I would suggest using raspberries, cherries, or red currants as an alternative to strawberries. Otherwise, you can use blueberries, chocolate chips, chopped nuts, or any other add-ons you desire!
Can these strawberry pancakes be made gluten-free?
Yes, you can make these strawberry pancakes gluten-free by replacing the all-purpose flour with a gluten-free flour mix like this one.
Vegan Strawberry Pancakes – Recipe Card
Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.
Vegan Strawberry Pancakes (Easy to Make & Ready in 10 minutes!)
Equipment
Ingredients
For the pancake batter
- ½ cup soy milk unsweetened
- ½ tablespoon apple cider vinegar or lemon juice
- ¾ cup all purpose flour
- 1 tablespoon vegan butter melted, or neutral vegetable oil
- 1 tablespoon sugar
- 1 pinch salt
- 1 ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries chopped, or to taste
- 1 teaspoon beet powder or any other red food dye or food dye powder (see notes)
Toppings
- 2 tablespoons maple syrup or more, to taste (optiona)
- ¼ cup fresh strawberries chopped, optional
Instructions
- In a mixing bowl, mix the soy milk and apple cider vinegar to form the butter milk. Add all other batter ingredients except the strawberries and mix again.
- Using a spatula, gently fold in the strawberries and set aside.
- Melt the vegan butter in a pan, skillet, or pancake pan over medium heat. Once fully melted, add about two tablespoons per pancake to the pan and cook for 1-2 minutes on each side until light golden.
- Serve with more fresh strawberries and maple syrup and enjoy!
Notes
- If you’re using liquid food dye instead of red food dye powder (or beet powder), be sure to use less. A few drops should be more than enough.
Nutrition
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