Strawberry Oatmeal Pancakes
Strawberry Oatmeal Pancakes are bursting with fresh strawberry flavor and are quickly mixed together in a blender.
Servings: 12
Calories: 149kcal
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: 1 | Calories: 149kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 298mg | Potassium: 135mg | Fiber: 2g | Sugar: 5g | Vitamin A: 174IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 1mg
