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Whole-Grain Lemon-Buttermilk Pancakes with Strawberries

Photo: Thomas J. Story

At Home time 15 mins
In Camp time 30 mins

Makes 8 cups mix (enough for 4 batches, 12 pancakes per batch) (serving size: 3 pancakes)

"Healthy--and delicious" was the verdict from our Camp Sunset guests. Make the mix for these tender, moist pancakes at home, and they'll be ready in no time in camp.


  • 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
  • 2 cups mix
  • 2 large eggs
  • 1/4 cup vegetable oil, divided
  • Sliced strawberries
  • Butter
  • Berry syrup or maple syrup

Nutrition Information

  • calories 371
  • caloriesfromfat 43 %
  • protein 12 g
  • fat 18 g
  • satfat 2.7 g
  • carbohydrate 42 g
  • fiber 3.8 g
  • sodium 697 mg
  • cholesterol 112 mg

How to Make It

  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.