Add a fiber-packed healthy twist to a breakfast favorite with a recipe for Raspberry Oatmeal Pancakes starring smashed fresh or frozen raspberries folded into every light and fluffy bite.
When it comes to breakfast carbs, doughnuts and pancakes take the top two spots on my list. While it’s hard to deny the allure of a warm, soft glazed doughnut, if I want to semi-indulge with a side of healthy benefits, it’s Raspberry Oatmeal Pancakes for the morning win!
Tips and Tricks for Fluffy Oatmeal Pancakes
Oats offer up all the good stuff, from fiber to vitamins to antioxidants. For all their goodness on the nutrition front, they’re a dense whole grain, which is not exactly the texture we’re aiming for when it comes to flipping flapjacks.
I’ve perfected a balance of oats, flour, and leaveners that yields light and fluffy pancakes packed with whole grains and fresh fruit. Smashing the raspberries and folding them into the batter sprinkles that juicy fruit flavor into every bite.
Can You Refrigerate Pancake Batter Overnight?
While it’s technically possible to refrigerate pancake batter overnight (as in, it will not spoil), your results the next morning may be less than stellar on the fluffy front. Why is that? The leavener (in our case, baking powder) goes to work as soon as the batter is mixed, creating air bubbles that lead to a beautiful rise. The longer those bubbles sit, the more deflated they become.
Long story short? If you’re in a pinch, yes you can refrigerate pancake batter overnight, but don’t expect the same airy, sky-high stack the next morning! If you’re looking for a pancake-like batter that stands the test of time, check out my recipe for Strawberry Cream Cheese Crepês, which is a batter that absolutely can be made ahead of time.
How Do You Add Fruit to Pancake Mix?
There are two options for incorporating fresh or frozen fruit into pancake mix: Stir it into the batter or add the fruit atop the pancakes while they’re cooking (and just prior to flipping).
It’s important to note that if you’re using frozen fruit, it should be defrosted and drained prior to adding it to the batter, as any excess liquid or water can cause the batter to become too runny.
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- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned oats, uncooked
- 2 1/2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole or non-fat milk
- 1 large egg
- 2 Tablespoons unsalted butter, melted
- 1 cup raspberries, smashed
- Maple syrup, for serving
- In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
- In a separate medium bowl, whisk together the milk, egg and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberries. (Do you overmix the batter.)
- Place a nonstick pan or griddle over medium-low heat. Grease it with oil (optional). Drop about ¼ cup of the batter onto the hot pan, spacing the pancakes at least 2 inches apart. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.