Soy-Free Strawberry Pancakes

Fluffy, golden, and packed with bursts of fresh strawberries, these Soy-Free Strawberry Pancakes are a breakfast dream come true! Perfect for those with soy sensitivities or anyone seeking a wholesome morning treat, this recipe uses simple, pantry-friendly ingredients like almond milk, oat milk, or any soy-free dairy alternative. A balance of light sweetness and fruity freshness, these pancakes come together in just 35 minutes, making them ideal for weekend brunches or weekday indulgences. The diced strawberries folded into the batter add vibrant pops of flavor, while the option to top with even more fruit, maple syrup, or whipped cream ensures each bite is utterly irresistible. Whether you're serving a family meal or treating yourself to a leisurely breakfast, these soy-free pancakes promise to be a delightful start to your day.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 2 tablespoons granulated sugar
• 1.25 cups milk (dairy or soy-free alternative like almond milk or oat milk)
• 1 large egg
• 2 tablespoons unsalted butter (or a soy-free margarine), melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 2 teaspoons neutral oil or butter for greasing the pan

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.

Step 2

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and uniform.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or wooden spoon. Be careful not to overmix; it's okay if a few small lumps remain. Let the batter rest for 5 minutes.

Step 4

Gently fold the diced strawberries into the rested pancake batter, ensuring they're evenly distributed.

Step 5

Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of neutral oil or butter.

Step 6

Use a 1/4-cup measuring cup to pour portions of batter onto the hot skillet, leaving enough space between each pancake as they will spread slightly.

Step 7

Cook each pancake for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown on both sides.

Step 8

Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.

Step 9

Serve the pancakes warm, topped with additional fresh strawberries, maple syrup, or whipped cream if desired.

Nutrition Facts

Serving size	(776.0g)

Amount per serving	% Daily Value*
Calories	1246.4

Total Fat 45.9g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 282.4mg	0%
Sodium 2421.0mg	0%
Total Carbohydrate 181.2g	0%
Dietary Fiber 8.1g	0%
Total Sugars 33.9g
Protein 27.8g	0%

Vitamin D 178.8IU	0%
Calcium 457.5mg	0%
Iron 10.3mg	0%
Potassium 710.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 8.9%

Carbs: 58.0%