Whole Grain Lemon Buttermilk Pancakes with Strawberries Tell a Friend

Rate this recipe:

Whole Grain Lemon Buttermilk Pancakes with Strawberries 4 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


The Mix
  • 2 1/2 cups - regular rolled oats
  • 3 - large lemons, zest only, rinse and dry lemons well before zesting to keep mix dry
  • 2 cups - whole wheat flour
  • 2 cups - all-purpose flour
  • 1 1/2 cups - dried buttermilk
  • 1/3 cups - packed brown sugar
  • 2 tablespoons - baking powder
  • 1 tablespoons - baking soda
  • 2 teaspoons - kosher salt
  • 1 Batch Pancakes - makes 12 pancakes
  • 2 cups - mix
  • 2 - large eggs
  • 1 cups - water
  • 1/4 cups - vegetable oil, divided
  • - sliced strawberries, for serving
  • - butter, for serving
  • - berry syrup or maple syrup, for serving
  • Directions:

    AT HOME:
    1. Make the 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. (Measure the mix into one-batch portions and bring to the campground in small baggies for easy preparation there).

    AT CAMP:
    2. Make pancakes - In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tablespoons 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 tablespoon oil.

    3. Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown (about 5-6 minutes total). Add 1 teaspoon oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast.

    4. Serve with strawberries, butter, and syrup.

    Make-ahead: Make up the Mix and store in an airtight container at room temp for up to 2 weeks or chilled for up to 1 month.

    Brief Description

    Moist, tender pancakes with a tang of lemon; for camping, make up the mix at home and they'll be ready in no time at the campground.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 18 min


    The mix makes 8 cups (enough for 4 batches of pancakes with 12 pancakes per batch).


    Sunset magazine

    Posted By:


    Posted On:

    April 22, 2015

    Print Recipe


    1. […] Whole Grain Lemon Buttermilk Pancakes with Strawberries […]

    Speak Your Mind