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Strawberry Shortcake Vegan Pancakes: Fluffy, Fruity, and Totally Weekend-Worthy
Michelle
June 14, 2023
When the weekend rolls around and you don’t feel like leaving the house, there’s only one thing that can fix a sleepy morning: pancakes. But not just any pancakes. I’m talking strawberry shortcake vegan pancakes — fluffy, fruity, and full of breakfast happiness.
The smell of fresh strawberries and warm maple syrup fills the kitchen while the little hands in my house hover nearby, ready to snatch a bite. Weekend mornings have never felt so cozy.
Why These Vegan Pancakes Are a Game-Changer
If you’ve ever thought vegan breakfasts were boring, think again. Here’s why these pancakes are a must-try:
- Fluffy & Soft: Even without eggs or dairy, these pancakes rise perfectly.
- Strawberry-Loaded: Every bite is bursting with fresh, summery flavor.
- Kid-Approved: My picky eater gave a nod of approval before the first forkful even hit the plate.
- Easy & Relaxed: Perfect for mornings when your coffee isn’t the only thing that needs to brew.
And here’s a tip: pair them with my Easiest Strawberry Jam Recipe (Sugar-Free) for that “oh wow” flavor kick.
The Secret to Fluffy, Fruity Vegan Pancakes
Three Ingredients You Can’t Skip
- Strawberries: Fresh or frozen — just dice them for bursts of fruity goodness.
- Plant-Based Milk: Almond, oat, soy — whatever you have on hand.
- Flour & Leaveners: They make the magic happen. Baking powder and baking soda are the unsung heroes here.
Optional add-ins like maple syrup or vanilla just elevate the flavor without making things complicated.
How I Make These Pancakes
Step one: prep the strawberries. Dice, slice, or just crush them a little — let their sweetness shine.
Step two: mix dry ingredients. Step three: mix wet ingredients. Step four: gently fold them together. Overmix, and you’ll regret it — these pancakes are happiest when handled with care.
Step five: fold in the strawberries and reserve a few for topping.
Step six: cook until bubbles form on top, flip, and let the magic happen.
Step seven: stack, top with fresh strawberries, maple syrup, or a dollop of vegan whipped cream, and watch everyone’s eyes light up.
Fun Ways to Serve These Pancakes
- Classic Shortcake Stack: Pancakes, strawberries, and vegan whipped cream.
- Jam Sandwich Pancakes: Spread with homemade strawberry jam between layers.
- Fruit Explosion: Add blueberries, banana slices, or chopped nuts for a playful twist.
Kids, partners, or even you, grabbing a plate in your pajamas — they’ll all be impressed.
Final Thoughts / Honest Review
These pancakes are exactly what breakfast dreams are made of.
- Taste: Sweet, tangy strawberries in every bite.
- Texture: Fluffy, soft, and comforting.
- Ease: Minimal prep, minimal cleanup, maximum praise from the little critics in my house.
- Versatility: Eat them plain, smothered, or sandwich-style — they never disappoint.
For busy mamas, weekend warriors, or anyone craving a cozy morning, these pancakes hit the spot. Honestly? I’m making them again tomorrow. And probably the day after that.
Strawberry Shortcake Vegan Pancakes
These strawberry shortcake pancakes are fluffy, full of strawberry flavor and the perfect breakfast to make on those weekend mornings where you don't feel like leaving the house!
Ingredients
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup chopped strawberries divided
- 2/3 cup vanilla almond milk unsweetened
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegan butter or coconut oil
- 1 teaspoon chia seeds optional
Instructions
- Blend the milk and 1/3 cup of the chopped strawberries, until you have a pink milk. Set aside.
- Melt the butter and set aside.
- Add all of the dry ingredients to a mixing bowl and mix until combined.
- Combine all wet ingredients in a mixing bowl and whisk until combined.
- Pour the wet ingredients into the dry and mix until a smooth, thick batter is formed.
- Fold the rest of the chopped strawberries into the batter.
- Heat some vegan butter in a skillet over medium heat.
- Add 1/2 cup of the batter at a time to the pan. Cook for two minutes on each side, until golden brown. Makes 4 large pancakes.
- Serve with vegan butter, pure maple syrup and more strawberries! Enjoy!
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