July 2, 2020

Strawberries and Cream Pancakes

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!

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!

A stack of Strawberries and Cream Pancakes with homemade strawberry syrup.

Healthy and Wholesome Ingredients

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:

  • Homemade buttermilk: my new favorite trick! Now you don’t have to worry about buying a carton of buttermilk and wasting 75% of it or all the calories that come with it
  • Unsweetened applesauce: replaces an egg as the binding agent and adds moisture, fiber, and vitamin C to the batter
  • Country Crock Plant-based Butter: I use this specific tub of table spread butter for small portions of butter in my baking to lower the calories and fat from traditional butter, but any butter will do!
  • Oat flour: replaces traditional flour and adds a boost of fiber and a unique texture to the batter. I always make fresh oat flour by grinding up old-fashioned rolled oats in a food processor until I’m left with a fine flour!
  • Touch of cinnamon: compliments the sweet strawberries and adds a boost of antioxidants
  • Fresh strawberries: for making the homemade syrup and topping the finished pancakes!
  • Maple syrup: natural, vegan-friendly sweetener for the fresh strawberry syrup. Coconut sugar or stevia (or honey for non-vegan diets) will also work well!

A stack of Strawberries and Cream Pancakes with homemade strawberry syrup.

How to Make Homemade Buttermilk

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:

  1. Pour 1 tablespoon of lemon juice in a glass measuring cup.
  2. Pour your favorite milk into the measuring cup UP TO the 1 cup measuring line (equivalent to 3/4 C + 3 Tbsp). Let the mixture sit for 10 minutes until curdled.
  3. Use buttermilk according to recipe directions!

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!

A bowl of fresh strawberries.

How to Make Fresh Strawberry Syrup

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:

  • 1 lb fresh strawberries, quartered
  • 2 tablespoons lemon juice
  • 1 tablespoon natural sweetener (maple syrup, coconut sugar, honey, or stevia)

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.

A stack of Strawberries and Cream Pancakes with homemade strawberry syrup.

Making the Pancakes

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:

  1. Start the strawberry syrup: once you’ve diced the strawberries and added all the syrup ingredients to the saucepan, you can let it simmer on the stove while you prep the other ingredients. Just remember to stir occasionally!
  2. Make the buttermilk: add lemon juice to a glass measuring cup, then your milk of choice. Let sit while you finish the syrup and the remaining ingredients.
  3. Whisk together dry ingredients: if you’re making homemade oat flour, simply pulse old-fashioned rolled oats in a blender or food processor until you have a fine flour. Then, whisk baking powder, baking soda, salt, and cinnamon into the flour. Set aside.
  4. Whisk together wet ingredients: by now (10 minutes later), your buttermilk should be finished. Add remaining wet ingredients—applesauce, melted butter, and vanilla—into the glass measuring cup and stir until combined.
  5. Combine wet and dry ingredients: pour the DRY ingredients into the WET ingredients and stir until just combined. Be careful not to over mix.
  6. Heat your skillet: after testing this recipe a couple times, I noted that the pancake batter needs time to sit before pouring onto the skillet. If my skillet was hot and I added the batter right after mixing it, the first couple pancakes were thin, watery, and not very impressive. By heating the skillet AFTER mixing the batter, you’re allowing the baking powder time to complete its first leavening process, which ensures each pancake is thick and fluffy! From here, make your pancakes per usual.
  7. Garnish: once the pancakes are done, serve immediately with the warm strawberry syrup, yogurt, and extra strawberries! YUM.

A stack of Strawberries and Cream Pancakes with homemade strawberry syrup.

Friendly Substitutions

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:

  • Use white distilled vinegar in place of lemon juice for the buttermilk
  • Buy buttermilk from the grocery store! Use 1 cup as instructed.
  • Swap the applesauce for an egg
  • Use 1 1/4 C all-purpose flour or gluten-free all-purpose flour in place of the oat flour. Batter might require more liquids. Note: alternate flours have not been tested and cannot be guaranteed to turn out the same as oat flour.
  • Sub in your favorite berries for the homemade syrup! Blueberries, raspberries, and blackberries would taste wonderful!

A stack of Strawberries and Cream Pancakes with homemade strawberry syrup.

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! ❤️

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Strawberries and Cream Pancakes

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!


Brooke Harmer













For the Pancakes

  • 1 Tbsp lemon juice (or vinegar)
  • 1 C almond milk
  • ¼ C unsweetened applesauce
  • 1 ½ Tbsp melted butter (I use Country Crock 8% table spread)
  • ½ Tbsp vanilla
  • 1 ⅓ C oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • vanilla yogurt or whipped cream (for garnish)

For the Strawberry Syrup

  • 1 lb fresh strawberries
  • 2 Tbsp lemon juice
  • 1 Tbsp sugar-free maple syrup (or coconut sugar)


  1. Heat all syrup ingredients in a saucepan over low heat, stirring occasionally to prevent burning. Let simmer while you prepare the rest of the pancake ingredients. When ready to serve, transfer to a blender and pulse until syrup is thick but pourable.
  2. To make the buttermilk: add lemon juice to a glass measuring cup, then pour in almond milk TO THE 1 CUP LINE. You will not use all the milk you portioned out. If you aren't comfortable "eyeballing" it, you'll need exactly 3/4 cup plus 3 tablespoons milk. After adding the milk, let it curdle in the measuring cup for 10 minutes.
  3. While the syrup is reducing and the buttermilk is curdling prepare the dry ingredients. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
  4. When buttermilk has curdled, stir in applesauce, melted butter, and vanilla. Pour into a medium-sized mixing bowl. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Let the batter thicken while the stove warms up.
  5. Heat a large skillet or griddle to medium heat and spray with cooking spray. Scoop pancake batter with a 1/4 cup measuring up onto the skillet. When the edges have set and bubbles appear, flip the pancake and cook for another minute. Repeat with each pancake until batter is finished.
  6. Serve immediately with yogurt, strawberry syrup, and extra strawberries.


Nutrition facts are a calculated estimate of 4 pancakes and 1/2 cup of strawberry syrup.


Serving: 4 pancakes / Calories: 324 / Fat: 8.8g / Saturated Fat: 1.2g / Carbohydrates: 55.2g / Fiber: 7.6g / Sugar: 11.6g / Protein: 6g