These gluten-free vegan strawberry pancakes are fluffy, sweet, and packed with fresh berries. Quick to make and freezer-friendly, they’re ideal for meal prep or a leisurely weekend breakfast.
When a pancake recipe manages to be gluten-free, vegan, and still incredibly light and fluffy, you know it’s a keeper. Inspired by classic vegan pancakes, these strawberry pancakes add bright, fresh flavor by folding chopped ripe strawberries right into the batter.
Each bite delivers natural berry sweetness and a burst of freshness from the fruit. Beyond taste, these pancakes are a filling breakfast option with a little extra protein built in—pair them with a savory side like tempeh bacon to boost protein further if you like.
Why You’ll Love These Strawberry Pancakes
A stack of these pancakes is a great way to start the day. Highlights include:
- Bright, natural flavor. Fresh strawberries add juicy sweetness and a vibrant berry note.
- Great texture. Tender and fluffy inside with a lightly crisp, golden exterior.
- Simple to make. The batter comes together easily, then cook and flip on a griddle or skillet.
Gluten-Free Pancakes vs Traditional Pancakes
These pancakes are similar in taste to traditional pancakes, though the specific gluten-free flour you choose will affect the subtle flavor. For example, oat flour gives a mild oat note, while a neutral gluten-free baking blend will keep the flavor closer to classic pancakes.
Notes on Ingredients
Important: the full recipe with exact amounts and details is in the recipe card below.
- Gluten-Free Baking Flour or Ground Oats – Use a prepared gluten-free baking flour or grind rolled oats to make oat flour.
- Flax Egg or Egg Replacement – Whisk flax meal with water to make a flax egg, or use another vegan egg substitute.
- Baking Powder – This chemical leavener creates bubbles that make the pancakes light and fluffy.
- Salt – Enhances and balances the sweetness.
- Maple Syrup – Used in the batter and as a finishing drizzle.
- Protein-Rich Plant Milk – Choose a higher-protein non-dairy milk for extra staying power.
- Lemon Juice or Apple Cider Vinegar – Mix with plant milk to create a quick vegan buttermilk.
- Ground Cinnamon – Optional, for warm, cozy flavor.
- Chopped Strawberries – Fresh is best; frozen can work if thawed and drained well to avoid extra moisture.
When Should I Wash My Strawberries?
Wash strawberries just before using them rather than when you bring them home. Pat dry thoroughly to prevent excess moisture in the batter.
How to Make Vegan Gluten-Free Strawberry Pancakes
Quick overview of the steps to make these fluffy strawberry pancakes:
- Make vegan buttermilk. Combine plant milk with lemon juice or vinegar and let sit for about 5 minutes until it thickens slightly.
- Mix dry ingredients. Whisk gluten-free flour, baking powder, salt, and cinnamon in a large bowl.
- Add wet ingredients. Stir in the flax egg, maple syrup, vanilla, and vegan buttermilk until just combined. Fold in the strawberries gently.
- Preheat your pan. Heat a griddle or cast iron skillet over medium heat and grease with coconut oil or vegan butter.
- Cook pancakes. Pour about 1/4 cup batter per pancake. When bubbles form on top, cook 2–4 minutes more, flip, and cook another 2–4 minutes until cooked through.
- Serve. Stack and serve hot with maple syrup and your favorite toppings.
Tips for Success
Gluten-free pancakes need a little attention to get them perfect. Follow these tips:
- Use fresh leavening and flax meal. Fresh baking powder and properly stored flax meal make a big difference in fluffiness.
- Don’t over-mix. Stir until just combined; a few small lumps are fine. Overworking the batter can make pancakes gummy.
- Cook carefully. Cook on medium heat and allow enough time on each side so the pancakes cook through without burning.
What Goes With Vegan Gluten-Free Pancakes?
Ideas for toppings and sides:
- Fresh fruit. Extra strawberries, blueberries, raspberries, or apple slices complement the pancakes.
- Vegan whipped cream. Coconut whipped cream is an easy, delicious topping.
- Other toppings. Additional maple syrup, vegan chocolate chips, or jam are all tasty options.
How to Store and Reheat Leftovers
Store cooled pancakes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or warm them in a 350°F (175°C) oven for about 10 minutes covered with foil to prevent drying.
Can I Freeze These Strawberry Pancakes?
Yes. Freeze in an airtight container or freezer bag with parchment between layers for up to 3 months. Thaw in the fridge before reheating.
Enjoy! If you make these gluten-free vegan strawberry pancakes, snap a photo and share it with the tag #jessicainthekitchen on Instagram. Comments and ratings are always appreciated.
Fluffy Gluten-Free Vegan Strawberry Pancakes
Ingredients
- 1 cup non-dairy milk (240 ml)
- 2 teaspoons lemon juice (or apple cider vinegar, 10 ml)
- 1 1/4 cups gluten-free baking flour (or oats ground to flour, 150 g)
- 1 tablespoon sugar (brown, coconut, or preferred, 12 g)
- 1 tablespoon baking powder (12 g)
- ½ teaspoon sea salt (3 g)
- ¼ teaspoon ground cinnamon (optional)
- 1 tablespoon flax meal (7 g)
- 3 tablespoons water (45 ml)
- 1 tablespoon maple syrup (or agave, 15 ml; or 1 tbsp sugar, 12 g)
- 1 teaspoon vanilla extract (5 ml)
- ½ cup chopped strawberries (75 g)
- 2 tablespoons coconut oil (or vegan butter for the pan, 28 g)
Instructions
Fluffy Vegan Strawberry Pancakes
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Mix the plant milk and lemon juice (or apple cider vinegar) in a small bowl or measuring cup. Set aside to make vegan buttermilk.
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Whisk the flax meal and water to make a flax egg.
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In a large bowl, whisk the gluten-free flour, baking powder, salt, and cinnamon. Add the flax egg, maple syrup, vanilla, and vegan buttermilk. Whisk until just combined—do not over-mix. Fold in the strawberries; the batter will thicken slightly while the pan heats.
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Heat a griddle or cast iron skillet over medium heat and brush with coconut oil or vegan butter.
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Pour about ¼ cup batter per pancake onto the pan. When bubbles form on top, cook 2–4 minutes more, then flip and cook another 2–4 minutes until cooked through.
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Repeat with remaining batter, adding more oil between batches as needed.
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Serve hot with maple syrup and desired toppings.
Notes
- Flax egg. Whisk flax meal with water to make a flax egg; other vegan egg substitutes work too.
- Freshness matters. Use fresh baking powder and flax meal for best rise and texture.
- Don’t over-mix. Mix until the batter is just combined; over-mixing leads to gummy pancakes.
- Medium heat. Cook on medium so pancakes brown without burning before cooking through.
- Be gentle with strawberries. Fold them in carefully to avoid releasing excess juice into the batter.
- Storage. Store cooled pancakes in an airtight container in the fridge up to 5 days or freeze up to 3 months with parchment between layers.
- Reheat. Microwave or warm covered in a 350°F (175°C) oven for about 10 minutes.
Disclaimer: Nutritional information is an estimate and can vary based on products and brands used. Consult a professional if you need precise dietary guidance.