Why You’ll Love This Recipe

This recipe is a fantastic twist on traditional pancakes, incorporating rolled oats for added texture and nutritional value. The oats provide a hearty base, while the blueberries add a burst of natural sweetness and antioxidants. These pancakes are light, fluffy, and filling, making them an excellent choice for breakfast or brunch. Plus, they are quick to whip up and can be easily customized with your favorite mix-ins, such as other berries, chocolate chips, or even sliced bananas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 tbsp granulated sugar
1 large egg
3/4 cup milk (or plant-based milk)
1/4 cup plain yogurt
1 tsp vanilla extract
1 tbsp melted butter or vegetable oil
1/2 cup fresh or frozen blueberries
Butter or oil for cooking

Directions

In a blender or food processor, blend the oats until they form a fine oat flour. This creates a smooth, hearty base for the pancakes.
In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, whisk together the egg, milk, yogurt, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries, being careful not to break them up too much.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles begin to form on the surface. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar, if desired.

Servings and Timing

Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes

Variations

Dairy-Free: For a dairy-free version, substitute non-dairy milk and yogurt.
Different Berries: Swap the blueberries for other berries, like raspberries, strawberries, or blackberries.
Add-ins: Add chocolate chips, sliced bananas, or chopped nuts for extra flavor and texture.

Storage/Reheating

Storage: These pancakes can be stored in the fridge for up to 3 days. For longer storage, freeze them for up to 3 months.
Reheating: Reheat in a toaster, on a skillet over low heat, or in the microwave for a few seconds until warm.

FAQs

How can I make these pancakes vegan?

To make these pancakes vegan, use plant-based milk (such as almond or oat milk), a non-dairy yogurt, and replace the egg with a flax egg or a chia egg.

Can I make the pancake batter ahead of time?

Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking.

Can I use quick oats instead of rolled oats?

While rolled oats are recommended for the best texture, you can use quick oats in a pinch. Just be aware that the pancakes may have a slightly different consistency.

How do I prevent the pancakes from sticking to the pan?

Make sure your skillet is well-heated and lightly greased with butter or oil before cooking each pancake. A non-stick skillet works best for easy flipping.

Can I freeze the pancakes?

Yes, these pancakes freeze well. Let them cool completely, then place them in a freezer-safe container or bag. Reheat when needed.

Are these pancakes healthy?

These pancakes are a healthier alternative to traditional pancakes, thanks to the addition of oats, which provide fiber and protein. They also include fresh blueberries, which are rich in antioxidants.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently so they don’t break apart in the batter.

Can I use gluten-free flour in this recipe?

Yes, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour to make this recipe gluten-free.

How do I know when the pancakes are done?

The pancakes are ready to flip when bubbles form on the surface, and the edges start to look set. After flipping, cook for another 1-2 minutes until golden brown.

Can I add spices to this recipe?

Yes, you can add other spices like nutmeg or ginger for extra flavor. Just adjust the amount to your taste.

Conclusion

Blueberry oatmeal pancakes are a delicious, filling breakfast option that combines the best of both worlds: hearty oats and sweet, juicy blueberries. With a few simple ingredients, you can create a wholesome dish that’s perfect for a cozy morning or a special brunch. These pancakes are easy to make, customizable, and sure to become a family favorite.

Blueberry Oatmeal Pancakes

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These fluffy and hearty blueberry oatmeal pancakes offer the perfect balance of wholesome oats and sweet, juicy blueberries. They are light, fluffy, and filling, making them an excellent choice for breakfast or brunch.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 8 pancakes
Category: Breakfast
Method: Griddle, Pancake
Cuisine: American
Diet: Vegetarian

Instructions

In a blender or food processor, blend the oats until they form a fine oat flour.
In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, whisk together the egg, milk, yogurt, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries, being careful not to break them up too much.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles begin to form on the surface. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar, if desired.

Notes

For a dairy-free version, substitute non-dairy milk and yogurt.

Swap the blueberries for other berries, like raspberries, strawberries, or blackberries.

Add chocolate chips, sliced bananas, or chopped nuts for extra flavor and texture.

These pancakes can be stored in the fridge for up to 3 days. For longer storage, freeze them for up to 3 months.

Reheat in a toaster, on a skillet over low heat, or in the microwave for a few seconds until warm.

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 6g
Sodium: 120mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg