Flourless Blender Strawberry Oatmeal Pancakes with Greek Yogurt are bursting with fresh strawberry flavor.
These moist, fluffy pancakes have fresh juicy pieces of strawberry in every delicious bite. My favorite way to serve them is topped with a delicious homemade strawberry lemon sauce or this roasted strawberry jam. The tartness of the sauce compliments the sweet pancakes well.
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, Tropical Mango Coconut Pancakes, or if you have a sourdough starter, Sourdough Discard Oatmeal Pancakes.
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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.
- Adding fruit to pancakes is an easy way to add additional flavor to plain pancakes. This recipe is perfect for strawberry season.
- Adding oatmeal to pancakes gives them a nutty flavor and makes them a little more filling.
- And if you use gluten-free oatmeal these 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.
Ingredients
Most of the ingredients in these pancakes are pretty standard. There are a few that make these pancakes unique.
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.
Strawberries: Frozen strawberries can be used instead of fresh ones. Unless you have a really high-powered blender you may want to let them thaw slightly before blending.
Greek Yogurt: Greek yogurt helps to make these pancakes soft and fluffy.
Cornstarch: Cornstarch helps to make a lighter fluffier pancake.
Equipment
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Blender: I currently use this blender set from Ninja. It has been a workhorse in my kitchen. It is easy to clean and use and I like that it comes with different size containers. When I am ready to upgrade I will probably be investing in a Vitamix because they have a little more power for handling tougher tasks like chopping ice.
A rubber spatula: This one is my favorite. It is comfortable to hold and isn't too floppy.
Electric Griddle: While not completely necessary, you could cook the pancakes in a skillet on the stovetop, I prefer cooking items like pancakes and french toast on an electric griddle because I can cook larger batches. This is my favorite electric griddle for making pancakes. It is huge! I can cook nine pancakes at one time.
Directions
Add the oats to the blender and pulse a few times until they turn into flour.
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.
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.
Serve warm topped with the strawberry lemon sauce and whipped cream.
Frequently Asked Questions
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 degrees Fahrenheit oven.
Variations
These pancakes will taste amazing with pretty much any berry. Try substituting blueberries, blackberries, or raspberries.
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.
- Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
Storage
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. Ince 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.
More Breakfast Recipes
📖 Recipe
Flourless Blender Strawberry Oatmeal Pancakes with Greek Yogurt
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 turn into flour.
- Place the ½ cup milk, 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.
- 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 degrees Fahrenheit oven.
- Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
Nutrition
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