Easy Oatmeal Pancakes Recipe with Strawberries

Fluffy, fruity, and full of flavor, these Oatmeal Pancakes with strawberries are a fun and easy breakfast that even the pickiest of eaters will love.

Pin

Breakfast is one of my favorite meals of the day, it doesn’t matter if it is savory or sweet breakfast is just good overall and is one of the most important meals of the day! And these Oatmeal Pancakes really hit the spot.

These moist, fluffy pancakes have fresh, juicy pieces of strawberry in every bite. Old fashioned oats, buttermilk, and whole wheat flour give these pancakes a wonderful texture, while the fresh berries and a hint of cinnamon round out this delicious, warm breakfast.

They can be topped with fresh whipped cream, maple syrup, or even both! To be honest, they really don’t even need any toppings. My toddler has been known to eat these plain with her hands!

I know you might be saying “but I like my super fluffy pancakes!” Hear me out, though. This oatmeal pancake recipe has a seriously amazing flavor and texture.

If you have never used oatmeal in your pancakes before, you should give it a try. The oatmeal not only makes the pancakes a little more filling, but it also adds a nice, nutty flavor.

We make a few batches just for the freezer because every little bit of freezer cooking helps!

So let’s dive into this recipe for Oatmeal Pancakes. Pick your favorite topping. Prepare your cooking surface. It’s time for an amazing breakfast!

Pin

1. Easy pantry staple ingredients help these come together quickly.
2. The batch can be doubled to make more for a crowd or save for later.
3. Other fruits can be added if desired.

• Old fashioned oats
• Buttermilk
• Eggs
• Canola oil or melted butter
• Vanilla extract
• All-purpose flour
• Whole wheat flour
• Granulated sugar
• Baking powder
• Baking soda
• Ground cinnamon
• Fine sea salt
• Strawberries
• Whipped cream for serving
• Maple syrup for serving

Pin

1. In a large bowl, stir the oats and buttermilk together. Let sit for 20 minutes.
2. Add the eggs, vanilla, and oil to the bowl and whisk to combine.
3. Add the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir together until combined.
4. Fold in the strawberries.
5. Place a large skillet over medium heat. Lightly spray with cooking spray.
6. Add ½ cup of the batter to the skillet and spread it out into a circle shape.
7. Cook for 3 minutes on the first side until bubbles come up in the center and burst.
8.  Flip and cook for an additional 3 minutes or until the bottom is browned.
9. Serve immediately with whipped cream and maple syrup.

Pin

WHAT IF I DON’T HAVE WHOLE WHEAT FLOUR?

I know that not everyone keeps this ingredient on hand and doesn’t want to run out to the store to get it just for one recipe.

So, if you do not have it on hand and do not want to go get any, you can substitute all-purpose flour instead.

DO I HAVE TO USE OLD FASHIONED OATS?

Yes, this is what we recommend.

You will want it to sit for 20 minutes to soak up some of the liquid, but the old-fashioned oats are what give these pancakes their texture.

We have not tried quick-cooking oats, but they would be too small, and your pancakes would be runny.

Pin

WHAT OTHER TOPPINGS CAN I USE?

Some other yummy toppings: salted butter, a scoop of ice cream, chocolate syrup, melted peanut butter, caramel sauce, fresh fruit, or vanilla sauce.

ANY ADDITIONS?

A pat of butter or some fresh strawberries. You’ve got some delicious pancakes ahead!

• Blueberries or raspberries to add more fruity flavor to your pancakes.
• A handful of chocolate chips or butterscotch chips for a sweet twist.
• Add chopped pecans or walnuts for some extra crunch.
• A sprinkle of ground flax seeds or chia seeds boosts the nutrition of your whole grains.
• Top with Greek yogurt for a creamy, tangy addition to your pancakes.
• A drizzle of honey or real maple syrup instead of regular syrup for a natural sweetness.
• Coconut flakes for a tropical touch.
• Mix in peanut butter or almond butter to give your pancakes a nutty flavor.
• Fold in some sliced bananas for a classic flavor combo.
• Add a dash of ground ginger or nutmeg for a bit of spice.

ANY SUBSTITUTIONS?

The best way to find your favorite way is to experiment!

These tender pancakes can be changed in so many ways.

• Swap almond milk for buttermilk to make the recipe dairy-free.
• Substitute white whole wheat flour for the regular whole-wheat flour for a lighter texture.
• Replace canola oil with coconut oil for a hint of coconut flavor.
• Use a buttermilk substitute (milk mixed with a tablespoon of lemon juice or vinegar) if you don’t have buttermilk on hand.

Leftover pancakes can be stored in an airtight container in the refrigerator where they will keep for up to 2 days, any longer the strawberries will start to break down.

They can also be frozen, place in a freezer bag or container and they will keep frozen for up to 3 months. 

To defrost, place in the refrigerator overnight until thawed. Reheat on a griddle or in the oven; I do not recommend the microwave. 

Pin

Want a fun and easy breakfast that is fill and super flavorful?

Then you’ve come to the right place, these Oatmeal Pancakes with strawberries will make you come back for more.

If you’ve tried these OATMEAL PANCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!