Blueberry Oatmeal Pancakes are a delightful twist on the classic blueberry pancake recipe. These pancakes are packed with good for you ingredients and bursting with the sweet and tangy flavor of blueberries.
Pack in even more blueberry flavor with blueberry syrup for pancakes!
These delicious pancakes bring two of the most popular breakfast items together, oatmeal and pancakes! How can you go wrong? Add a handful of blueberries and you've got the most perfect breakfast! I love oatmeal for breakfast! I especially love Oreo overnight oats and banana pancakes too!
In the Summer we are always going blueberry picking, so I have tons of blueberries in my refrigerator. When I am looking for recipes to make, these are top of my list! They are a hearty change to classic blueberry pancakes and will keep you full until lunch!
Whether you're enjoying them as a calm weekend brunch or as a quick and nutritious breakfast on a busy morning, Blueberry Oatmeal Pancakes are sure to satisfy your taste buds and provide you with a great start to your day.
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Why You'll Love These Pancakes
- They are gluten free! Since we are using rolled oats or oat flour instead of all purpose flour, these pancakes are gluten free.
- They are great for meal prep! Make a big batch of these on the weekends and enjoy them throughout the week!
- They are filling! The oats in these pancakes make these pancakes more filling than you standard pancakes.
Ingredients to Gather
- Whole rolled oats. These have the whole grain still in tact and are chewier than instant oats. If you have oat flour on hand you can use that too.
- Blueberries. Fresh or frozen juicy blueberries will work great in this recipe.
- Eggs. The eggs will help keep the pancakes together.
- Spices. Vanilla extract and cinnamon give these pancakes a warm flavor.
- Leavening agents. Baking powder will give the pancakes their fluffy texture and help them not be as dense as they would be without the baking powder.
- Butter. To add a little richness to the pancake batter. You can also use vegetable oil or coconut oil if that is what you have in hand.
See printable recipe card for full recipe information on ingredients and quantities.
Step By Step Instructions
Step 1: In the bowl of a food processor, add the rolled oats. Pulse until the oats turn into a fine powder. Add the baking powder, cinnamon, and salt. Set that aside.
Step 2: In a large bowl, add the sugar, butter, and milk. Mix well.
Step 3: Mix in the eggs and vanilla.
Step 4: Add the dry ingredients to the wet ingredients and mix until a pancake batter forms.
Step 5: Fold in the blueberries to the pancake batter and set that aside.
Step 6: Melt butter in a small frying pan over low heat and then turn the heat up to medium heat. Pour batter into the drying pan and cook the pancake for 4-5 minutes until the edges start to dry out. Flip it over and cook until golden brown.
Lynn's Tip!
To get fluffy pancakes, resist the urge to push the pancakes down with the spatula once you flip them. Let them cook on their own and only touch them each time you flip them. Pushing them down while they cook with result in a tough, dense pancake.
Variations
- The oatmeal in these pancakes makes them very hearty. If you prefer lighter pancakes, substitute half of the oatmeal with whole wheat pastry flour, white whole wheat flour, or your favorite gluten free flour blends.
- Whole milk, 2% milk, almond milk, soy milk, or your favorite type of milk would all work perfectly in this recipe.
- Top these blueberry oat pancakes with pure maple syrup, blueberry sauce, or a dollop of Greek yogurt for a hearty and satisfying breakfast. Serve them with fresh fruit and some fruit juice too!
Storage Tips
- How to store the batter. Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
- How to store leftover pancakes. Once the homemade pancakes are cooked, place the cooked pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan over medium-low heat.
- To keep the pancakes warm, after they are cooked place them on a parchment paper lined baking tray or baking sheet and keep them warm in a 200 degree oven. Make sure to keep the pancakes in a single layer so they do not stick together.
Frequently Asked Questions
Yes, you can. You will still want to pulse the oats in the food processor to make them into flour form.
Yes! Once they have cooked, wrap them individually and place them in a gallon sized Ziploc bag. Freeze them for up to 3 months. Defrost them in the refrigerator and then heat them up in the toaster oven, oven, or a dry pan.
More Pancake Recipes
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📖 Recipe
Hearty Blueberry Oatmeal Pancakes Recipe
Ingredients
- 2 cups Old Fashioned Rolled Oats
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- ⅓ cup Sugar
- ½ cup Milk Whole Milk, 2%, or non dairy milk
- 2 tablespoon Melted Butter
- 1 teaspoon Vanilla extract
- 1 cup Blueberries Fresh or Frozen
Instructions
- Add the oats to the bowl of a food processor and process for a minute until a flour forms. Add the cinnamon, salt, and baking powder. Set that aside.
- In a large bowl, add the milk, eggs, vanilla, and butter. Mix well.
- Add the dry ingredients to the wet ingredients and mix until a pancake batter forms.
- Mix in the blueberries to the batter. Do not overmix.
- Melt 1 tablespoon of butter on a griddle or frying pan. Add a scoop of batter over medium heat. Cook for 4-5 minutes or until the outside of the pancake looks dry and there are bubbles in the center. Flip the pancake over and cook until the other side is done. Serve with maple syrup or a dollop of Greek yogurt.
Notes
- The amount of pancakes that you will get depends on how much batter you use per pancake.
- Oat flour can be used instead of rolled oats. You would not have to process the oat flour if you use that instead.
- Fresh or frozen blueberries can be used in this recipe.
- These pancakes are quick thick and hearty. They need to cook fully on one side for 4-5 minutes and then another 3 or 4 minutes on the second side until they are completely done through.
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