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.
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 Pumpkin Spice Pancakes, Fresh Mango Pancakes, or if you have a sourdough starter, Sourdough Discard Oatmeal Pancakes or Sourdough Dutch Baby.
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.
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.
All you need are a few simple ingredients to make these bright and fruity Strawberry Oatmeal Pancakes.
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
Step 1: Add the oats to the blender and pulse a few times until they turn into flour.
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.
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.
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.
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.
Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
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.
- 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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Strawberry Oatmeal Pancakes
- 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
- 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.