Blueberry Oatmeal Pancakes are a delightful and wholesome twist on the classic blueberry pancake recipe. These pancakes are packed with nutritious ingredients and bursting with the sweet and tangy flavor of blueberries.
Each bite of these pancakes is a delightful balance of softness and a slight chewiness, making them incredibly satisfying. The combination of the oats and blueberries creates a harmonious blend of flavors that is both comforting and refreshing.
Whether you're enjoying them as a leisurely 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 wholesome start to your day.
Be sure to top these blueberry pancakes with blueberry syrup for pancakes for an extra kick of blueberry flavor!
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 have more health benefits than regular pancakes. The health benefits of the oatmeal and fresh blueberries make these pancakes high in fiber and antioxidants. Not to mention they are filling and delicious!
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 information on ingredients and quantities.
Step By Step Instructions
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.
- 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!
- 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.
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
Hearty Blueberry Oatmeal Pancakes Recipe
- 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
- 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.
- 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.