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
-
In a bowl, whisk together:
- Almond milk
- Egg
- Melted butter
- Vanilla + almond extract
-
Add pancake mix and stir gently.
(A few lumps are perfect—don’t overmix.) - Let batter rest for 5 minutes.
- Toss strawberries with 1 teaspoon pancake mix, then gently fold into batter.
- Heat a greased skillet over medium heat.
- Scoop 1/4 cup batter per pancake.
- 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
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.
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