There’s nothing quite like a stack of warm pancakes on a slow morning.
These oatmeal strawberry pancakes are naturally sweet, fluffy, and loaded with juicy fruit.
Made with wholesome oats and banana, they’re both nourishing and delicious.
Why You’ll Love This Recipe
These pancakes are made with rolled oats for a hearty, gluten-free base.
The banana adds natural sweetness and moisture, so you need less sugar.
Fresh strawberries bring bursts of flavor and color in every bite.
They cook quickly and are perfect for a weekend breakfast or a cozy brunch.
What You’ll Need (Ingredient Highlights)
Rolled oats give the pancakes structure and a nutty taste once blended.
A ripe banana provides natural sweetness and helps bind the batter.
Apple cider vinegar reacts with baking powder to create fluffiness.
Fresh strawberries make the pancakes fruity, bright, and refreshing.
Milk of choice lets you customize for dairy or plant-based versions.
Pro Tips Before You Start
Blend the batter until smooth for the best pancake texture.
Chop strawberries into small pieces so they distribute evenly.
Cook on medium heat; too high will burn the outside before the inside sets.
Lightly grease the skillet between batches to prevent sticking.
How to Make Oatmeal Strawberry Pancakes
Step 1 – Prep the ingredients
Gather oats, banana, vanilla, apple cider vinegar, milk, baking powder, and strawberries.
Step 2 – Blend the batter
Add oats, milk, banana, vanilla, vinegar, and baking powder to a blender.
Blend until smooth.
Step 3 – Add the strawberries
Fold in the chopped strawberries gently so they don’t break apart.
Step 4 – Heat the skillet
Warm a skillet with butter or oil over medium heat.
Step 5 – Cook the pancakes
Scoop batter into the pan, cooking 2–3 minutes per side until golden and cooked through.
Step 6 – Serve and enjoy
Top with butter, syrup, yogurt, or whipped cream for the perfect finish.
What to Serve Them With
Drizzle with maple syrup or honey for classic sweetness.
Pair with Greek yogurt and extra fruit for a balanced breakfast.
Serve with crispy bacon or eggs for a hearty brunch plate.
Variations / Substitutions
Use blueberries, raspberries, or peaches instead of strawberries.
Swap banana for applesauce if you prefer a milder flavor.
Add a pinch of cinnamon or nutmeg for warmth.
Make them vegan by choosing non-dairy milk and skipping dairy toppings.
Storage & Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or toaster for best texture.
Freeze pancakes in a single layer, then store in a freezer bag for up to 2 months.
FAQs
Can I make these pancakes without a blender?
Yes, use oat flour instead of oats and whisk the batter by hand.
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.
How do I make them extra fluffy?
Let the batter rest for 5 minutes before cooking to allow the baking powder to activate.
Can I double the recipe?
Absolutely—just blend in batches if needed.
What toppings go best with these pancakes?
Maple syrup, nut butter, yogurt, or extra fruit are all delicious.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats.
Final Thoughts
These oatmeal strawberry pancakes are wholesome, fruity, and irresistibly fluffy.
They’re easy enough for weekdays but special enough for a weekend breakfast spread.
Once you try them, they’ll become a favorite way to start the day.
Oatmeal Strawberry Pancakes
Ingredients
Method
- Prepare all ingredients.
- Blend oats, milk, banana, vanilla, vinegar, and baking powder until smooth.
- Fold in strawberries gently.
- Heat a skillet with butter or oil over medium heat.
- Scoop batter into pan and cook for 2–3 minutes per side, until golden brown.
- Serve with toppings of choice such as butter, syrup, whipped cream, or yogurt.
- See full steps with tips & photos → https://theboatshedcafe.com/oatmeal-strawberry-pancakes/
Notes
- For extra fluffy pancakes, let the blended batter rest for 5 minutes before cooking.
- Use almond milk or oat milk for a fully dairy-free option.
- If the batter is too thick, add a splash more milk until pourable.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.