There’s something extra comforting about waking up to the smell of pancakes sizzling on the griddle. But when those pancakes are filled with juicy blueberries and hearty oats, you’ve just taken your breakfast to the next level. These Blueberry Oatmeal Pancakes are the perfect balance of fluffy and filling, sweet and wholesome.
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Imagine biting into a warm stack of pancakes, the blueberries bursting in your mouth with every forkful, while the oats add a lovely chew and depth of flavor. And the best part? These pancakes are super simple to make, yet feel like a treat, making them perfect for a weekend breakfast or a special brunch. Trust me, these will quickly become a favorite in your kitchen!
Why You’ll Love Blueberry Oatmeal Pancakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re treating yourself to a cozy morning or feeding your loved ones a delicious, healthy breakfast, these pancakes will make everyone’s day. Here’s why they’re a keeper:
Nourishing and Filling: The oats provide an extra dose of fiber and whole grains, making these pancakes not just delicious but satisfying too. You’ll feel full and fueled for hours.
Naturally Sweet: With fresh blueberries and a touch of honey or maple syrup, these pancakes are naturally sweetened, giving you all the flavor without any added sugar.
Simple to Make: These pancakes come together with minimal effort. You don’t need to be a pro in the kitchen to nail this one!
Customizable: Feel free to throw in some extra ingredients like flax seeds, chia seeds, or even a sprinkle of cinnamon to make them your own.
Kid-Friendly: These pancakes are a hit with kids too. The blueberries are not only nutritious but also a fun way to sneak in some fruit.
Ingredients in Blueberry Oatmeal Pancakes
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Oats: Rolled oats are the key to this recipe’s heartiness. They add fiber and texture, turning your regular pancake into a more substantial and satisfying meal.
Whole Wheat Flour: This gives the pancakes a bit of a nutty flavor and makes them even more wholesome. You can also use regular all-purpose flour if that’s what you have.
Baking Powder: The magic behind the fluffy texture of the pancakes.
Egg: A binding agent that helps hold everything together while giving the pancakes a rich texture.
Milk: I recommend using regular milk or a plant-based milk like almond or oat milk for a dairy-free option.
Vanilla Extract: For that classic pancake flavor with a sweet undertone.
Blueberries: The star of the show. Fresh or frozen—either works great!
Honey or Maple Syrup: A natural sweetener that complements the oats and blueberries beautifully.
Instructions
Let’s dive into the steps to create this flavorful breakfast:
Prepare the Dry Ingredients: In a large bowl, combine the oats, whole wheat flour, baking powder, and a pinch of salt. Stir until everything is evenly mixed.
Mix the Wet Ingredients: In another bowl, whisk together the egg, milk, vanilla extract, and honey or maple syrup.
Combine the Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick—don’t overmix, or the pancakes will be dense.
Add the Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them first. Just fold them in carefully so they don’t get mashed.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes on the other side until golden brown.
Serve and Enjoy: Stack those pancakes high, drizzle with more maple syrup if you like, and top with extra fresh blueberries for that picture-perfect finish.
Nutrition Facts
Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
How to Serve Blueberry Oatmeal Pancakes
Yogurt: Serve these pancakes with a dollop of Greek yogurt on the side for extra creaminess and protein.
Fresh Fruit: Pair with extra fresh fruits like bananas, strawberries, or raspberries to add even more flavor.
Nut Butter: A smear of almond or peanut butter on top of the pancakes adds a rich, nutty flavor that pairs beautifully with the oats and blueberries.
Maple Syrup: Never underestimate the power of real maple syrup. Drizzle generously for that perfect sweetness.
Presentation matters too! Stack them high, drizzle with syrup, and top with a handful of extra blueberries. It’s the perfect breakfast to enjoy with family or to spoil yourself with on a quiet morning.
Additional Tips
Make It Ahead: You can prep the dry ingredients the night before. Store them in an airtight container and simply add the wet ingredients in the morning for an even quicker breakfast.
Freeze Leftovers: These pancakes freeze well! Simply stack them with parchment paper between each pancake, then store in a freezer-safe bag. Reheat in the toaster or microwave.
Flax Seeds or Chia Seeds: Want to up the nutrition factor? Add a tablespoon of ground flaxseeds or chia seeds to the batter for extra omega-3s.
Vegan Option: Use plant-based milk and flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg for a vegan-friendly version.
FAQ Section
Q1: Can I use quick oats instead of rolled oats?
A1: I recommend rolled oats for the best texture, but you can use quick oats in a pinch. They will make the pancakes a bit softer, but still delicious!
Q2: Can I make these pancakes gluten-free?
A2: Yes! Simply swap the whole wheat flour with a gluten-free flour blend, and you’ll have gluten-free blueberry oatmeal pancakes.
Q3: Can I make the batter ahead of time?
A3: Absolutely! You can prepare the batter the night before and refrigerate it. Just give it a quick stir before cooking.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or toaster for a quick breakfast.
Q5: Can I use frozen blueberries?
A5: Yes! Frozen blueberries work just as well. You don’t need to thaw them, just fold them in carefully.
Q6: Can I add other fruits?
A6: Totally! You can swap in other berries or even chopped apples, peaches, or bananas for a different twist.
Q7: How do I prevent the blueberries from sinking?
A7: To keep your blueberries from sinking to the bottom, toss them in a little bit of flour before folding them into the batter. It helps them stay suspended in the pancake.
Q8: Can I add protein powder?
A8: Yes, you can add protein powder to the batter. Just make sure to balance it out with a little extra liquid to keep the pancakes from becoming too thick.
Q9: Can I use sweetened yogurt?
A9: You can, but it may make the pancakes a bit too sweet. I recommend using plain Greek yogurt for a better balance of flavors.
Q10: Can I double the recipe?
A10: Absolutely! Just double the ingredients and make more pancakes to feed a crowd or save for later.
Conclusion
These Blueberry Oatmeal Pancakes are a delicious and wholesome way to start your day. Full of flavor, fiber, and fruity goodness, they’ll leave you feeling satisfied and energized. Whether it’s a lazy Sunday morning or a weekday treat, this recipe is sure to become a favorite in your breakfast rotation. So go ahead, grab those oats and blueberries, and let’s make your mornings even better!
Print
Blueberry Oatmeal Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Griddle, Skillet
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Oatmeal Pancakes are a healthy and delicious twist on the classic breakfast dish. Made with oat flour and fresh blueberries, these pancakes are naturally sweetened and perfect for a wholesome start to your day.
Ingredients
- 1 1/4 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons granulated sugar or coconut sugar
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2 tablespoons milk (if needed)
- 1/2 cup blueberries
- 2 tablespoons butter for greasing the skillet
Instructions
- In a large bowl, mix Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
- In another bowl, combine sugar, oat flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry mixture to the wet ingredients and stir until smooth with no lumps.
- If the batter is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Preheat an electric grill to 350°F or heat a non-stick skillet over medium-high heat.
- Melt butter in the skillet, moving it around to coat the cooking surface evenly.
- Pour ¼ cup portions of pancake batter into the skillet, adding 4-5 blueberries to each pancake. Cook until bubbles start forming and the sides become set, about 2-4 minutes.
- Flip the pancakes and cook for another 2-4 minutes or until golden brown.
- Serve with syrup and fresh fruit.
Notes
- Use coconut sugar for a lower glycemic option.
- If you prefer thinner pancakes, add more milk to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 pancake
- Calories: 132
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg