Hi everyone! It’s Shannon from Cozy Country Living with a decadent breakfast treat! My family just LOVES pancakes! The bigger, fluffier and fruitier they are, the better! There is something so comforting about the smell of pancakes cooking on the griddle that calls everyone to the kitchen in the morning no matter how early it is. I like to make pancake batter on Saturday evening and store it in the refrigerator for our special Sunday breakfasts. Having it made ahead of time and not feeling overwhelmed in the kitchen helps me enjoy breakfast too!
Strawberry Oatmeal Pancakes
With eggs, bacon or sausage and pancakes for breakfast, everyone is usually too full to eat anything but a small snack before dinner that evening. A big breakfast on Sunday is something that everyone in our family looks forward to each week.
These moist, fluffy Strawberry Oatmeal 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. These pancakes 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!
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 they add a nice, nutty flavor. If you like to “freezer cook”, these can also be made ahead of time, frozen, taken out individually and warmed up in the microwave for breakfast. With summer right around the corner, how great would it be to have some pancakes ready to go on a busy morning for breakfast? I know I will be making a few batches just for the freezer because every little bit of freezer cooking helps with a large family like ours!
- 1 cup old fashioned oats
- 1 cup buttermilk
- 2 eggs
- 4 Tbsp. canola oil
- 1½ tsp. vanilla extract
- ½ cup all purpose flour
- ½ cup whole wheat flour
- 2½ Tbsp. sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 cup finely chopped fresh strawberries
- In a large mixing bowl, combine the oatmeal and the buttermilk and let sit for 20 minutes.
- After the 20 minutes, add the eggs, vanilla and oil and mix well.
- Add the flours, sugar, powder, soda, salt and cinnamon and mix until incorporated.
- Gently mix in the fresh strawberries.
- Heat your griddle to 350 degrees.
- Drop the thick batter (about ¾ cup size) onto the griddle, kind of spread into a circle shape and cook for 3 minutes, flip and then cook for 2 or 3 more minutes or until batter is not raw.
- * I find that on my non stick griddle, not greasing it works best to not burn the pancakes. I do however spray my spatula with non stick cooking spray for easy flipping 🙂
- Serve warm with fresh whipped cream, maple syrup or both.
- *To freeze: prepare as usual, let cool completely on a cooling rack, place in freezer friendly plastic gallon sized bags, with parchment paper in between each pancake. To reheat: remove from the freezer and warm in the microwave or oven.
Strawberries are everywhere this time of year in the grocery stores, or at your local fruit stand, so grab a few quarts this weekend and surprise your family with this yummy breakfast!
More yummy recipes from Shannon to try:
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