Hearty Blueberry Oatmeal Pancakes Recipe

A stack of blueberry oatmeal pancakes have a glass of coffee behind them.

5 from 2 votes

Hearty Blueberry Oatmeal Pancakes Recipe

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.

Prep Time4

Cook Time8

Total Time12

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 172kcal

Author: Lynn Polito

Equipment

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.

Nutrition