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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.

Ingredients

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

Instructions

  1. In a blender or food processor, blend the oats until they form a fine oat flour.
  2. In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
  3. In a separate bowl, whisk together the egg, milk, yogurt, vanilla extract, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries, being careful not to break them up too much.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. 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.
  8. 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

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