Raspberry Oatmeal Pancakes – a hearty pancake made with Greek yogurt, oats, and fresh raspberries resulting in a really fluffy pancake.
One of the best parts of our weekends is breakfast, actually sitting down together–at the same time–to eat more than a bowl of cereal. On workdays, John and I tag-team in the kitchen. John sets the timer on the coffee maker–thank goodness!–and when it beeps, he heads for the shower while I sip on my first cup and finish waking up. Then the switch–I head for the shower (without breakfast usually) and he hits the kitchen in search of cereal, yogurt, or eggs and toast. Confession: I’m normally not a morning person and therefore my breakfast is often a granola bar eaten in the car on the way to work… maybe because I’m running behind? I think because our lives feel so busy at times, I really treasure our leisurely Saturday mornings and actually cooking something for breakfast this one day of the week–like Raspberry Oatmeal Pancakes–and eating them together.
Saturday breakfast doesn’t have to be complicated–pancakes are the most basic weekend brunch–to make it special. What’s special about our Saturday breakfasts is the time sipping our coffee, talking, laughing–just enjoying being a family. When we have pancakes on Saturday, I typically make the batter and John mans the griddle–the only way to cook pancakes! Several years ago, my Mom bought all the girls in the family (daughters and daughters-in-law) an electric griddle, and it’s one of the most used gifts we’ve ever received…perfect for pancakes, bacon, and grilled cheese sandwiches!
Today’s recipe from Sunset magazine is a hearty pancake that includes Greek yogurt, oats, and fresh raspberries. This batter results in a really fluffy pancake, and although the recipe calls for fresh raspberries, frozen berries well-drained could be substituted, or even any other favorite fruit. I served ours with powdered sugar and maple syrup–very tasty!
Raspberry Oatmeal Pancakes
- 1 1/2 cups old-fashioned oats
- 1 cup Greek yogurt
- 1 1/2 cups milk
- 1 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 teaspoon vanilla
- 1 cup raspberries
- In a large bowl, mix oats with Greek yogurt and milk. Let stand 15-30 minutes for oats to soften. Meanwhile, in another large bowl, mix flour, sugar, baking soda, baking powder, and salt. When 15-30 minutes has passed, beat eggs and vanilla into oat mixture. Pour oat mixture into flour mixture and stir until evenly combined.
- Heat griddle over medium heat. When hot, spray with nonstick cooking spray. Pour batter onto griddle and sprinkle each with berries. Cook until pancakes are lightly browned on the bottom, then turn to lightly brown the other side.
- Serve pancakes right away or keep warm in a single layer on a baking sheet in a 200 degree oven.