Whole-Grain Lemon-Buttermilk Pancakes With Strawber

Name: Whole-Grain Lemon-Buttermilk Pancakes With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: THE MIX; 2 1/2 cups regular rolled oats; Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry); 2 cups whole-wheat flour; 2 cups all-purpose flour; 1 1/2 cups dried buttermilk*; 1/3 cup packed brown sugar; 2 tablespoons baking powder; 1 tablespoon baking soda; 2 teaspoons kosher salt; 1 BATCH PANCAKES; 2 cups mix; 2 large eggs; 1/4 cup vegetable oil, divided; Sliced strawberries; Butter; Berry syrup or maple syrup

Servings: persons

THE MIX
2 1/2 cups regular rolled oats
Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry)
2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 cups dried buttermilk*
1/3 cup packed brown sugar
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 BATCH PANCAKES
2 cups mix
2 large eggs
1/4 cup vegetable oil, divided
Sliced strawberries
Butter
Berry syrup or maple syrup

1
AT HOME
2
Make mix: Whirl oats and lemon zest in a food processor until ground with only tiny pieces remaining. Pour into a bowl and whisk in remaining mix ingredients. Transfer to an airtight container or bag.
3
IN CAMP
4
Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. oil until smooth. (Batter thickens as it sits.) Heat a large cast-iron skillet over medium heat on a camp stove; grease skillet with 1/2 tbsp. oil.
5
Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.
6
*Find in the baking aisle at well-stocked grocery stores.
7
Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.

1547

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: THE MIX, 2 1/2 cups regular rolled oats, Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry), 2 cups whole-wheat flour, and more.

Yes, Whole-Grain Lemon-Buttermilk Pancakes With Strawberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole-Grain Lemon-Buttermilk Pancakes With Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions