Blueberry Oatmeal Pancakes

Mornings just got a whole lot better with these Blueberry Oatmeal Pancakes! Imagine biting into a stack of soft, fluffy pancakes with juicy blueberries tucked inside, all wrapped up in the wholesome goodness of oats. These pancakes are the perfect combination of sweet and hearty, with a touch of cinnamon to spice things up. They’re the kind of breakfast that makes you want to stay in your pajamas a little longer, sip on your favorite coffee, and savor every bite.

Trust me, once you try these, you’ll be hooked. They’re not only delicious but also a little healthier than your typical pancake, thanks to the oats and fresh fruit. So let’s dive into this recipe and bring some pancake magic to your morning!

Why You’ll Love Blueberry Oatmeal Pancakes

There’s so much to love about these pancakes. Here’s why they’ll become your go-to weekend breakfast:

Wholesome and Filling: Oats and fresh blueberries make these pancakes not just delicious but also hearty and filling. You won’t be hungry again in an hour!

Customizable: Add a handful of nuts, a sprinkle of chia seeds, or even a dollop of yogurt on top for extra flavor. These pancakes are easy to personalize!

Quick and Easy: They come together super quickly—no need to spend hours in the kitchen. You can whip up a batch of these in less than 30 minutes!

Naturally Sweetened: With fresh blueberries and a touch of maple syrup, you don’t need to rely on heavy sugar. The natural sweetness of the fruit shines through.

Perfect for Meal Prep: Make a big batch and store the extras for busy mornings. These pancakes reheat wonderfully in the microwave or on the stovetop.

Ingredients in Blueberry Oatmeal Pancakes

Here’s what you’ll need to make these wholesome, delicious pancakes:

Rolled Oats

The star of the show! Oats add a lovely texture and help make these pancakes extra filling.

Whole Wheat Flour

For a bit of added fiber and earthiness. It pairs beautifully with the oats.

Baking Powder

To give these pancakes that light, fluffy texture.

Ground Cinnamon

A pinch of cinnamon adds warmth and depth to the flavor.

Salt

Just a pinch to balance out the sweetness.

Eggs

To help bind everything together and give the pancakes structure.

Milk

The liquid that brings the batter together. You can use dairy or non-dairy milk, whichever you prefer.

Vanilla Extract

A splash of vanilla adds that extra touch of flavor.

Maple Syrup

A drizzle of maple syrup in the batter for that cozy, naturally sweet flavor.

Blueberries

Fresh or frozen, the blueberries add bursts of juicy sweetness in every bite.

Instructions

Ready to make some delicious pancakes? Let’s dive in:

Prepare the Dry Ingredients

In a large bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and salt. Whisk it all together to make sure the ingredients are well mixed.

Mix the Wet Ingredients

In a separate bowl, whisk the eggs, milk, and vanilla extract. Then, add the maple syrup and stir to combine.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until everything is just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy!

Fold in the Blueberries

Gently fold the blueberries into the batter, being careful not to break them up too much.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, or until golden brown.

Serve and Enjoy

Stack your pancakes on a plate, drizzle with extra maple syrup, and maybe even a handful of fresh blueberries for that extra burst of sweetness. Serve warm and enjoy every bite!

Nutrition Facts

Servings: 4
Calories per serving: 250
Carbohydrates: 38g
Sugar: 12g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Protein: 7g
Fiber: 5g
Cholesterol: 60mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Blueberry Oatmeal Pancakes

These pancakes are delicious all on their own, but here are a few ideas to make your breakfast even more exciting:

Fresh Fruit: Add extra fruit like banana slices, strawberries, or raspberries for even more sweetness and a pop of color.

Yogurt: A dollop of Greek yogurt on top makes the pancakes even creamier and adds a little extra protein.

Nuts: A sprinkle of chopped almonds or walnuts gives these pancakes a nice crunch and extra richness.

Syrup and Butter: Of course, a drizzle of maple syrup and a pat of butter never hurt anyone!

Additional Tips

Make-Ahead: You can make a batch of these pancakes ahead of time. Let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Make Them Dairy-Free: Use almond milk or oat milk and replace the butter with a plant-based oil for a dairy-free version of these pancakes.

Frozen Blueberries: Frozen blueberries work just as well as fresh! Just be sure to fold them in gently so the batter doesn’t turn purple.

Spice It Up: Want a bit more flavor? Add a pinch of nutmeg or ginger to the dry ingredients for an extra kick.

Batch It Up: Double the recipe and freeze extras for a quick and easy breakfast on busy mornings!

FAQ Section

Q1: Can I make these pancakes without eggs?
A1: Yes! You can replace the eggs with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes).

Q2: Can I use quick oats instead of rolled oats?
A2: Rolled oats work best for texture, but quick oats can be used in a pinch. The pancakes may be slightly softer.

Q3: Can I make these pancakes gluten-free?
A3: Yes! Just swap the whole wheat flour for a gluten-free flour blend, and you’re good to go.

Q4: Can I use frozen blueberries?
A4: Absolutely! Frozen blueberries work great. Just be sure to fold them in gently to prevent the batter from turning blue.

Q5: How do I store leftover pancakes?
A5: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat in the microwave or on the stovetop.

Q6: Can I make these pancakes vegan?
A6: Yes! Use a flax egg and non-dairy milk (like almond milk) to make them vegan.

Q7: How do I prevent the blueberries from sinking to the bottom?
A7: Toss the blueberries in a little bit of flour before adding them to the batter. This helps them stay evenly distributed in the pancakes.

Q8: Can I add other mix-ins?
A8: Absolutely! You could add chocolate chips, nuts, or even some shredded coconut for a fun twist.

Q9: Can I make the batter the night before?
A9: You can! Just store the batter in an airtight container in the fridge overnight. Give it a quick stir before cooking.

Q10: How can I make these pancakes healthier?
A10: You can use whole grain flour or even a flour blend like almond or coconut flour for a healthier option. Add chia seeds or flaxseed for extra fiber and omega-3s.

Conclusion

These Blueberry Oatmeal Pancakes are the perfect combination of comforting and nourishing. With a tender, fluffy texture and bursts of juicy blueberries in every bite, they’ll quickly become a breakfast favorite in your house. Whether you’re making them for yourself or sharing with family and friends, these pancakes are sure to bring joy to your morning!

Print