It’s July here in Utah and that means the sun is hot and strawberries are abundant. Summer is what I live for and I cannot wait until my husband graduates so we can move somewhere permanently warm (ie Phoenix or Austin)! For now, my fresh fruit and summer breakfast recipes will have to do.
Not going to lie, when I was first writing this blog post, I didn’t know if I should use “creme” or “cream” in the title. I literally had to Google it to learn the difference between the two!
In case you were curious, “creme” comes from the French “créme” and is pronounced KHREM. It is reserved for French foods like Créme Brûlée, Coeur de la Créme, and Créme Caramel.
“Cream,” on the other hand, refers to the sweet butter/milk fat that separates from milk at the top of the container. It usually has sugar added to it and can be either creamy (literally) or fluffy.
Now that my research is done, we can officially dive into the amazing Strawberries and Cream Pancakes I’ve written up for you!
I LOVE this recipe because only the best ingredients go into this yummy pancake batter. At the time, I didn’t realize I had made them vegan, which means this recipe is EXTRA delicious because you’d never know it was vegan unless I told you! Inside each bite you’ll find:
This has easily become one of my favorite kitchen hacks…EVER. Homemade buttermilk is so easy — all you need is your favorite milk and lemon juice! Here’s how to make homemade buttermilk in just 10 minutes with three simple steps:
In my research, I’ve seen that all dairy and most non-dairy milks will work with this technique. If you’re sticking with non-dairy milk, I recommend using soy milk or almond milk. Coconut milk will not work. For dairy milk, I’ve used anything from skim to whole milk for this recipe and it turned out great!
I’d be lying if I said that this homemade strawberry syrup wasn’t the reason I wrote this recipe. When I dreamed up this pancake recipe, I was dying to enjoy an all-natural, refined-sugar-free breakfast syrup! My friends, this is it. This is what dreams are made of:
If you’re worried about extra time and effort just for some [measly] syrup, DON’T CLICK AWAY. I wrote this recipe so the strawberry syrup would be nearly finished by the time the buttermilk is finished!
Before you make your buttermilk, heat all syrup ingredients in a saucepan over low heat, stirring occasionally. You’ll see the strawberries begin to soften and reduce to half solid, half liquid.
Simply pulse with an immersion blender or transfer to a high-speed blender and pulse until the syrup is thick but pourable. Ét voilá!
If I still haven’t convinced you to make the syrup, just peep at the picture below. You know you want it. You know you need it.
If you’re reading this blog post, or the recipe card, you’re probably old enough to have made pancakes before. However, since there are a few extra steps with this delicious recipe, I’ll make sure the steps are clear and simple:
Like I mentioned earlier, I wrote this recipe and realized after the fact that it was vegan! That being said, most, if not all, of the ingredients are common pantry/fridge staples. Here are some substitutions that would work well for this recipe:
I’m SO EXCITED for you guys to try these pancakes! Fresh berries are in full swing right now and this is the perfect way to enjoy them! If you make this recipe, be sure to tag me on social media and leave a comment and rating below!
Each review helps improve the content here on KPC and I love seeing how my recipes turn out in your kitchen! ❤️
Made with vegan buttermilk, oat flour, and homemade strawberry syrup, these Strawberries and Cream Pancakes are sweet, fluffy, and perfect for your next weekend brunch, Sunday morning, or special holiday breakfast!
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