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Perfect Whole Wheat Strawberry Pancakes
5 from 5 votes

Perfect Whole Wheat Strawberry Pancakes

These Perfect Whole Wheat Strawberry Pancakes are the most fluffy, thick hotcakes to ever grace your breakfast plates. Bursting with full strawberry flavor and topped with a light, non-dairy coconut whipped cream and coconut flakes, these pancakes will leave you wanting another round right after you've indulged in the first one. Vegan option available.

Course: Breakfast, Brunch
Keyword breakfast, brunch, classic, dairy-free, easy, fluffy, pancakes, plant-based, strawberry, sweet, vegan, vegetarian, whole wheat
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 pancakes
Creator Shanika | Orchids + Sweet Tea


  • 1 cup organic whole wheat flour (I use Bob's Red Mill)
  • 2 tsps organic pure cane sugar (I use Wholesome Sweets)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup dairy-free buttermilk (See Notes!)
  • 1 large organic egg, room temp. (I use Organic Valley; See Notes for Vegan option!)
  • 2 Tbsps unsalted butter, melted (I use Land O'Lakes; See Notes for Vegan option!)
  • 1 tsp vanilla extract
  • 1 Tbsp strawberry extract (I use McCormick)
  • 1/2 cup Homemade strawberry compote (See Notes!)


  • CocoWhip!, optional
  • coconut flakes, garnish
  • pure maple syrup, garnish


  1. Start by whisking together the whole wheat flour, sugar, baking powder, baking soda, and sea salt in a large bowl and set aside. 

  2. In a separate bowl, add the buttermilk, egg, melted butter, vanilla extract, and strawberry extract and whisk together until well combined.

  3. Now, add the wet ingredients in with the dry ingredients and stir together with a spatula until well combined. Once fully combined, add the strawberry compote and stir a few times. **Try not to Over-mix.**

  4. Add a thin slice of butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it's opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.

  5. Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

  6. To serve, stack pancakes onto one another and add a scoop of strawberry compote, CocoWhip!, and sprinkle a few coconut flake shavings on top and lightly drizzle with maple syrup, if desired.

  7. Bon Appetite!

Tips | Notes:

DAIRY-FREE BUTTERMILK: Simply whisk together 1 cup of coconut milk (or your favorite plant-based milk!) and 2 Tbsps of lemon juice. Set aside for 10 minutes before using in recipe.

STRAWBERRY COMPOTE: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.

EGGS (VEGAN OPTION): Substitute by using 'flax eggs'. Simply stir together 1 Tbsp of ground flaxseed meal and 3 Tbsps of water together and let mixture sit for 15 minutes before using. It should thicken.