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Home » Recipes » Breakfast Recipes

Flourless Blender Strawberry Oatmeal Pancakes

Modified: Jan 8, 2024 · Published: May 21, 2021 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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Strawberry Oatmeal Pancakes are bursting with fresh strawberry flavor and are quickly mixed together in a blender.

These moist, fluffy pancakes have fresh juicy pieces of strawberry in every delicious bite. My favorite way to serve them is topped with this delicious Roasted Strawberry Jam.

Stack or oatmeal strawberry pancakes topped with whipped cream and strawberries.

For a mixed berry flavor, you could also top them with this Small Batch Blueberry Jam.

Pancakes are one of my favorite breakfast foods. If you love them too you will want to check out my recipes for Fresh Mango Pancakes, or if you have a sourdough starter, Sourdough Discard Oatmeal Pancakes, Buttermilk Sourdough Pancakes, or Sourdough Dutch Baby.

Jump to:
  • Why You Will Love This Recipe
  • How to Pick the Best Strawberries
  • Recipe Ingredients
  • Substitutions and Variations
  • Step by Step Directions
  • Recipe FAQs
  • Expert Tips
  • More Breakfast Recipes
  • 📖 Recipe
  • Save This Recipe to Your Email
  • 💬 Comments

Why You Will Love This Recipe

  • These are some of the easiest pancakes you will ever make. Simply blend all of the ingredients together in a blender and cook, no additional bowls are necessary.
  • This pancake recipe is perfect for strawberry season. Adding fruit to pancakes is an easy way to add additional flavor to plain pancakes.
  • Adding oatmeal to pancakes gives them a nutty flavor and makes them a little more filling.
  • And if you use gluten-free oatmeal these flourless pancakes are naturally gluten-free.
  • These pancakes are freezer friendly. Make a batch today and enjoy them for an even quicker breakfast later.
Strawberries with leaves. Isolated on a white background.

How to Pick the Best Strawberries

  • Purchase local strawberries or visit a local u-pick farm and pick your own. Strawberries have a very short shelf life purchasing local strawberries gives them more time to ripen before picking while also giving you more time before they begin to rot.
  • Purchase strawberries only when they are in season. In-season strawberries are more likely to be grown locally and will be fresher.
  • Look for bright red plump berries. Once a strawberry is picked it stops ripening. Avoid berries that have a lot of green or yellow. Choose berries that are bright red from top to bottom and plump. As a berry ages, it begins to look shriveled and dry.
  • Look for fresh green leaves. Once a strawberry has been picked the leaves begin to wilt and dry out. Fresher-looking leaves mean fresher-tasting strawberries.
  • Size and Shape: The size and shape of a strawberry doesn't matter. Different varieties of strawberries will become different sizes and shapes. 
  • Use your nose. When shopping for produce my nose is usually the best way to detect ripeness. No smell means they are under-ripe. Perfectly ripe berries will have a sweet fragrant smell.
  • Check for signs of mold. Mold on a strawberry means it has begun to rot. Mold on one berry will quickly spread to the surrounding berries.

Recipe Ingredients

All you need are a few simple ingredients to make these bright and fruity Strawberry Oatmeal Pancakes.

Strawberry oatmeal pancake ingredients on a white surface.

Oats: Use old-fashioned rolled oats or quick oats. I don't recommend steel-cut oats. They will be too hard and crunchy. Adding oatmeal to pancakes adds extra fiber and will help you to feel full longer.

Greek Yogurt: Greek yogurt helps to make these pancakes soft and fluffy.

Cornstarch: Cornstarch helps to make a lighter fluffier pancake.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

Strawberries: Frozen strawberries can be used instead of fresh strawberries. Unless you have a really high-powered blender you may want to let them thaw slightly before blending.

Flavors: To change the flavor of these pancakes try adding different fruits. Some fruits to try include mango, pineapple, blueberries, or bananas.

Step by Step Directions

Ground oatmeal in a blender.

Step 1: Add the oats to the blender and pulse a few times until they turn into flour.

Strawberry oatmeal pancake batter in a blender.

Step 2: Place the remaining ingredients in the blender and blend until the batter is smooth, stopping to scrape down the sides of the blender as needed.

Let the batter sit for 10 minutes while you preheat the griddle or skillet.

Strawberry oatmeal pancakes cooking on a griddle.

Step 3: Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter the griddle or skillet.

Once the griddle or skillet is hot, drop ¼ cupful of the batter into the pan. Cook for 3 to 4 minutes, until the pancakes look dry and bubbles form on the top.

Flip and cook on the other side for 1 to 2 minutes. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven while you cook the remaining batter.

Tip: Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.

Stack or oatmeal strawberry pancakes topped with whipped cream and strawberries.

Recipe FAQs

Can pancake batter be made in advance?

No, the baking soda and baking powder are activated the moment they mix with the liquid ingredients. If the batter is mixed too far in advance the pancakes won't rise as well.

How do you know when pancakes are ready to flip?

After a few minutes of cooking the top of the pancake will look dry and start to form bubbles. Now is when you want to flip it. Cook the second side for one to two minutes until it is golden brown. The second side usually cooks faster than the first side.

What is the best way to keep pancakes warm?

Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.

How do you store pancakes?

Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.

To Freeze: Once they have cooled completely, lay the pancakes in a single layer on a parchment or wax paper-lined baking sheet. Place the baking sheet in the freezer. Once the pancakes have frozen solid transfer them to a ziptop bag labeled with the contents and date.

Pancakes will keep in the freezer for up to 6 months. Pancakes can be reheated directly from the freezer in a microwave or toaster.

Expert Tips

  • Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
  • Don't skip the resting time for the batter. Resting the batter allows it to fully hydrate and gives the baking soda and baking powder time to start reacting leading to fluffier pancakes.
  • An electric griddle is my favorite way to cook pancakes because I can cook nine pancakes at one time. If you don't have a griddle the pancakes can easily be cooked in a skillet on your stovetop.
  • Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
  • Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.

More Breakfast Recipes

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Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

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📖 Recipe

Stack or oatmeal strawberry pancakes topped with whipped cream and strawberries.

Strawberry Oatmeal Pancakes

Author: Erica Schramek
Strawberry Oatmeal Pancakes are bursting with fresh strawberry flavor and are quickly mixed together in a blender.
No ratings yet
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Prep Time 12 minutes mins
Cook Time 10 minutes mins
Additional Time 10 minutes mins
Total Time 32 minutes mins
Course Breakfast Recipes
Cuisine American
Servings 12
Calories 149 kcal
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Equipment

  • kitchen scale
  • blender
  • rubber spatula
  • griddle or large skillet

Ingredients
 
 

  • 3 cups old-fashioned oats
  • 1 cup sliced strawberries
  • ½ cup milk
  • ½ cup Greek yogurt
  • 2 large eggs
  • 4 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions
 

  • Add the 3 cups old-fashioned oats to the blender and pulse a few times until they look like flour.
  • Place the 1 cup sliced strawberries, ½ cup milk, ½ cup Greek yogurt, 2 large eggs, 4 tablespoons melted butter, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1 teaspoon vanilla extract, ½ teaspoon baking soda, and ½ teaspoon kosher salt in a blender and blend until the batter is smooth, stopping to scrape down the sides of the blender as needed.
  • Let the batter sit for 10 minutes while you preheat the griddle or skillet.
  • Heat a griddle or large nonstick skillet over medium-low heat. Lightly butter the griddle or skillet.
  • Once the griddle or skillet is hot, drop ¼ cupfuls of the batter into the pan. Cook for 3 to 4 minutes, until the pancakes look dry and bubbles form on the top.
  • Flip and cook on the other side for 1 to 2 minutes. If desired, transfer the pancakes to a baking sheet and keep warm in the oven while you cook the remaining batter.

Notes

Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
Don't skip the resting time for the batter. Resting the batter allows it to fully hydrate and gives the baking soda and baking powder time to start reacting leading to fluffier pancakes.
An electric griddle is my favorite way to cook pancakes because I can cook nine pancakes at one time. If you don't have a griddle the pancakes can easily be cooked in a skillet on your stovetop.
Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
Storage: Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.

Nutrition

Serving: 1Calories: 149kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 298mgPotassium: 135mgFiber: 2gSugar: 5gVitamin A: 174IUVitamin C: 7mgCalcium: 101mgIron: 1mg
Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

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Hi! I'm Erica

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I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

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