Strawberry Almond Pancakes (Light, Fluffy & Perfect for Spring)

Fresh strawberry almond pancakes made with almond milk and a hint of vanilla. Light, fluffy, and perfect for a cozy spring breakfast or brunch.

Strawberry Almond Pancakes (Light, Fluffy & Perfect for Spring)

There’s something about bringing a little piece of a trip home with you—especially when it comes from a place as cozy and memorable as the Salish Lodge & Spa.  They are a beautiful lodge (previously named Snoqualmie Falls Lodge) located outside of Seattle, WA at the top of Snoqualmie Falls.

On a recent trip, I picked up their Old Fashioned Pancake & Waffle Mix and I knew exactly what I wanted to make first—something simple, comforting, and perfect for spring mornings.

These Strawberry Almond Pancakes are perfect for Spring. Light and fluffy, made with almond milk, and filled with fresh strawberries, they feel just a little bit special without being complicated.

It’s the kind of breakfast that feels a little special… without much effort.

Enjoy!

Ingredients

The Base

• Pancake mix - I used a lodge-style pancake mix here, but any good-quality mix—or even your favorite homemade version—will work beautifully.
• Unsweetened Almond milk - keeps things light but still rich
• Egg + melted butter - (structure + flavor)

Flavor Boosters

• Vanilla extract -  warm, classic flavor
• Almond extract -  just enough to pull in that almond flavor

The Star

• Fresh strawberries - tossed lightly with a little mix to prevent sinking

Ingredient Spotlight

If you want to recreate the exact flavor and texture I used, you can try the pancake mix from Snoqualmie Falls Lodge—it has that classic, slightly nostalgic pancake feel that works perfectly here.

-- Let's Make it Together 

1. In a bowl, whisk together:
   • Almond milk
   • Egg
   • Melted butter
   • Vanilla + almond extract
2. Add pancake mix and stir gently.
   (A few lumps are perfect—don’t overmix.)
3. Let batter rest for 5 minutes.
4. Toss strawberries with 1 teaspoon pancake mix, then gently fold into batter.
5. Heat a greased skillet over medium heat.
6. Scoop 1/4 cup batter per pancake.
7. Cook until bubbles form across the surface, then flip and cook until golden.

-- Add Your Touch

• Top with sliced almonds for crunch
• Add extra strawberries on top
• Drizzle with warm maple syrup
• Dust lightly with powdered sugar

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

I hope you enjoyed this recipe.  I look forward to cooking with berries every year and this recipe is light and delicious.  

If you’re leaning into those cozy, seasonal flavors, there are plenty more ways to bring them into your kitchen. From fruit-filled breakfasts to easy desserts and weekend bakes, it’s the perfect time of year to keep things fresh, light, and full of flavor.

More Recipes to Try Next:

• Easy Strawberry Crisp
• Dutch Baby Pancake with Roasted Berries
• Blueberry Smash Muffins
• Blueberry & Strawberry Cornmeal Pancakes
• Berry Almond Smoothie Bowl

Before You Start

Can I use a different pancake mix?
Yes! Any good-quality pancake mix will work here. This recipe is flexible and designed to work with what you have.

Can I make these from scratch instead of using a mix?
Absolutely. If you have a favorite homemade pancake batter, you can use that as your base and follow the same method.

Why toss the strawberries in pancake mix first?
This helps keep them from sinking to the bottom and distributes them more evenly throughout the pancakes.

Can I use frozen strawberries?
Fresh is best for texture, but if using frozen: thaw first, pat dry well, and dice smaller to avoid excess moisture.

Can I make the batter ahead of time?
It’s best made fresh, but you can mix the wet ingredients ahead and combine with the dry just before cooking.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster for the best texture.

Can I freeze these pancakes?
Yes! Let them cool completely, then freeze in layers. Reheat in a toaster or oven until warmed through.

 

 

 

Easy Strawberry Crisp (Fresh, Light & Perfect for Spring)

 

A lighter strawberry crisp made with fresh berries and a simple oat topping. An easy, feel-good dessert perfect for spring and everyday baking.

Easy Strawberry Crisp (Fresh, Light & Perfect for Spring)

There’s a moment during spring when strawberries are finally bursting with strawberry flavors—sweet, juicy, and just begging to be turned into something simple.

This Strawberry Crisp is one of those recipes I come back to every year. No fuss, no complicated steps—just fresh berries, a buttery oat topping, and a warm-from-the-oven kind of comfort that feels a little lighter this time of year.

It’s the kind of dessert you make when you want something homemade… but easy. Something cozy… but still fresh.

And honestly? It might be one of the simplest ways to let those beautiful strawberries shine.

Enjoy!

Ingredients

This is a short, simple ingredient list—but each piece plays a role.

For the Strawberry Filling

• 6 cups strawberries, hulled + quartered
• Fresh lemon juice (brightens everything)
• Flour (helps thicken those juices)
• Brown sugar (just enough sweetness)

For the Crisp Topping

• Flour + rolled oats (that classic crumb texture)
• Baking powder (a little lift)
• Cinnamon (warmth, not overpowering)
• Brown sugar (for that caramel note)
• Cold butter (this is key for a crumbly topping)

Optional

• Vanilla ice cream or frozen yogurt (highly recommended)

Equipment You May Need

• Oval or small baking dish
• Mixing bowls
• Pastry cutter (or your fingers)
• Measuring cups + spoons

-- Let’s Make It Together

1. Preheat oven to 375°F and lightly grease your baking dish.
2. Add strawberries to the dish and toss with lemon juice.
3. In a small bowl, mix flour + 1 tablespoon brown sugar.
   Sprinkle over strawberries and toss to coat.
4. In another bowl, whisk together:
   • Flour
   • Oats
   • Baking powder
   • Cinnamon
   • Salt
   • Remaining brown sugar
5. Cut in the cold butter until crumbly.
6. Sprinkle topping evenly over strawberries.
7. Bake 30–35 minutes, until:
   • Golden brown on top
   • Bubbling around the edges
8. Let cool 10 minutes before serving.

-- Perfecting the Crisp (Key Tips)

• Cold butter is everything → gives you that perfect crumble
• Don’t skip the lemon juice → it balances the sweetness
• Bake until bubbling → that’s how you know the filling is set
• Let it rest → it thickens as it cools

-- Add Your Touch

This is where it gets fun:

• Swap strawberries → blueberries, peaches, or mixed berries
• Add a splash of vanilla to the berries
• Sprinkle with coarse sugar before baking
• Top with whipped cream instead of ice cream
• Serve with Greek yogurt for a lighter twist

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Strawberry Crisp is simple in the best way—fresh ingredients, minimal effort, and a dessert that feels just right for the season.

If you’re loving all things strawberry right now, you might also enjoy a few more of my favorites—from cozy fruit crisps to classic pies that make the most of peak-season berries.

• Mixed Berry Oatmeal Bars
• Strawberry Cornmeal Skillet Cake
• Strawberry Shortcake Scones
• Grandma Landon's Strawberry Cake
• Strawberry Cloud Dessert

Before You Start (FAQ + Prep Notes)

Can I use frozen strawberries?
Yes—just thaw and drain excess liquid first.

Can I make this ahead?
You can prep it and refrigerate before baking.

How do I store leftovers?
Cover and refrigerate up to 3 days.

Can I reheat it?
Yes—warm in the oven or microwave.

 

 

 

Turn leftover veggies and simple ingredients into a flavorful stir fry with this easy “Art of the Cleanout” formula. A simple way to use what you have and create a quick, delicious weeknight dinner.

The Art of the Cleanout: Stir Fry Formula

There’s a certain moment at the end of the week when you open the refrigerator and pause.

A bell pepper is just starting to soften. A container of mushrooms needs to be used soon. There’s chicken you meant to cook yesterday, and a handful of odds and ends that don’t quite feel like a plan.

It’s easy to see a collection of “almosts” and close the door.

But what if that moment wasn’t the problem…what if it was the beginning?

This is where The Art of the Cleanout begins.

It’s about shifting the way we look at what’s left behind at the end of the week—those wilting vegetables, small portions, and even those left over roasted veggies from last night's dinner—and turning them into something intentional, flavorful, and completely satisfying.

This stir fry formula is the first step. Simple, flexible, and full of bold flavor, it comes together quickly and makes the most of what you already have.  It will create infinite possibilities. I been doing this for quite some time with my stir frys and today I will show you how I made this chicken stir fry using this formula.

Once you start thinking this way, you’ll realize something:

You don’t need a perfect plan to make a really great meal.

Enjoy!

A simple stir fry made from what was already in the fridge—nothing fancy, just really good.

The Art of the Cleanout: Stir Fry Formula

A simple way to turn what you have into dinner.

Once you learn this simple formula, you can clean out your fridge and create a completely different stir fry every single time.

Ingredients

This version used chicken, bell peppers, mushrooms, and a quick savory-sweet sauce.

What I Used (My recipe is down below)

• Chicken - I had chicken that I needed to use
• Bell peppers - 2 lonely bell peppers that were getting wrinkly
• Mushrooms - a pint of mushrooms I forgot to use this week
• Cashews - a staple that I love and always sneak into my stir frys
• Sauce (recipe below)

Make It Your Own

• “Use any protein”
• “Swap in whatever veggies you have”

This is your “works every time” base:

• 1 Tbsp lite soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 1 1/2 tsp chili-garlic sauce
• 1 1/2 tsp fresh ginger, finely chopped
• 1 tsp garlic, minced
• 1 tsp cornstarch

👉 Whisk and set aside before cooking

The sauce is what brings everything together—savory, slightly sweet, and just a little heat.

Equipment You May Need

• Large skillet or wok - I've made stir frys in both a skillet and a wok,  and they both work well.  A wok is designed to centralize high heat on the bottom while the sides are cooler.  This allows for rapid movement of food from high to low heat.  The high walls allow you to toss large amounts of food without spilling, which would not work well in a skillet.  
• Cutting board + sharp knife
• Small bowl (for sauce)
• Wooden spoon or spatula - I've always used a wooden fork like this one when I stir fry.  It was how I was originally taught in a class by Chef Martin Yan.  A nice spatula like this one is great too. 

-- Let’s Make It Together

Start by whisking your sauce together in a small bowl. This is your flavor base, and having it ready makes everything come together quickly once you start cooking.

Heat a large skillet or wok over medium-high heat. Add a drizzle of oil, then add the protein (this can be any sliced or ground meat) in a single layer. Let it cook undisturbed for a few minutes so it develops a little golden color, then stir and cook until just done. Transfer to a plate.

In the same pan, add your vegetables. This is where the cleanout magic happens—use what you have. Stir fry for 4–5 minutes until they’re just tender but still vibrant.  If using leftover roasted veggies you just want to warm them up, so adjust the timing down to fit that.

Return the protein to the pan and pour in the sauce. Stir everything together and let it cook for a couple of minutes until the sauce thickens and coats everything beautifully.

Add the cashews at the end for crunch, give it one final toss, and serve it hot over rice if you like.

Finished with cashews for crunch and a little extra texture.

-- Perfecting the Cooking Process

The key to a great stir fry is high heat and quick cooking—this keeps the vegetables crisp-tender and prevents the chicken from overcooking while allowing the sauce to thicken just enough to coat everything evenly.

Golden edges, tender chicken, and just the right amount of sauce.

-- The Art of the Cleanout: Swaps

Cleanout Swaps That Work

• Chicken → shrimp, ground turkey
• Peppers → broccoli, zucchini
• Cashews → peanuts, sesame seeds

-- Add Your Touch

This is where the recipe really shines.

Swap in whatever vegetables you have—broccoli, snap peas, zucchini, even leftover roasted vegetables work beautifully here.

Want a little more heat? Add extra chili-garlic sauce. Prefer it sweeter? A touch more honey balances everything out.

You can even switch the protein—shrimp, leftover steak, or tofu all work perfectly.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This is just the beginning of The Art of the Cleanout.

If you’ve ever stared into your fridge wondering what to make, this series is for you. Next up, we’ll take another round of odds and ends and turn them into something completely different—and just as delicious.

👉 Stay tuned for the next installment!

You never know what will turn up next.  It could be any of the following ideas:

• Grain bowl, frittata, or a quick soup

If you love this post you may also like:

• How to Build a Salad Without a Recipe (My 5-Part Formula)
• Ground Turkey Stir Fry

BEFORE YOU START (FAQs + Prep Notes)

Can I use different vegetables?
Absolutely—this recipe is designed to be flexible.

Can I make this ahead?
It’s best fresh, but leftovers reheat well the next day.

What if I don’t have chili-garlic sauce?
You can substitute a pinch of red pepper flakes or a little hot sauce.

Do I have to serve it with rice?
No—this is just as good on its own or over noodles.

 

If you’re new to this, here’s the exact stir fry I made. It’s a great starting point—and once you’ve tried it, you can start making it your own.