If you’re searching for a breakfast that’s both wholesome and irresistibly delicious, look no further than this Blueberry Oatmeal Pancakes Recipe. These pancakes strike the perfect balance between hearty oats and juicy blueberries, giving you a morning meal that’s comforting, slightly sweet, and full of texture. Whether you’re feeding a crowd or just treating yourself, this recipe transforms simple pantry staples into fluffy, golden stacks that feel like a special occasion every time.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one is crucial for building the perfect blueberry oatmeal pancake. From the rolled oats that add wholesome texture to the cinnamon that offers a subtle warm spice, every component plays a starring role in the final flavor and consistency.
- Rolled oats (1 cup): Ground into oat flour to provide a hearty, nutritious base for the pancakes.
- All-purpose flour (1/2 cup): Ensures your pancakes have the right structure and fluffiness.
- Baking powder (1 tsp): Helps your pancakes rise and become light and airy.
- Baking soda (1/2 tsp): Gives an extra lift and works with the yogurt for tenderness.
- Salt (1/4 tsp): Enhances all the flavors without being overpowering.
- Ground cinnamon (1/2 tsp): Adds a warm, cozy note that pairs beautifully with blueberries.
- Granulated sugar (1 tbsp): Provides subtle sweetness that complements the fruit.
- Large egg (1): Acts as a binder and adds richness.
- Milk or plant-based milk (3/4 cup): Keeps the batter moist and tender.
- Plain yogurt (1/4 cup): Makes the pancakes extra soft and contributes to a slight tang.
- Vanilla extract (1 tsp): Enhances the sweetness and adds aromatic depth.
- Melted butter or vegetable oil (1 tbsp): Adds moisture and richness.
- Fresh or frozen blueberries (1/2 cup): Bursting with juicy flavor and natural sweetness.
- Butter or oil for cooking: Prevents sticking and helps achieve a golden crust.
How to Make Blueberry Oatmeal Pancakes Recipe
Step 1: Prepare the Oat Flour
Start by blending the rolled oats in a blender or food processor until they become a fine flour. This step is key to creating a smooth pancake batter that still carries the hearty flavor and texture oats are known for. Using oat flour instead of just whole oats gives you pancakes that are tender yet full of character.
Step 2: Mix the Dry Ingredients
Combine your freshly prepared oat flour with all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl. Whisk everything together so the raising agents and spices are evenly distributed, which helps your pancakes cook evenly and have consistent flavor throughout.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the egg with milk, yogurt, vanilla extract, and melted butter. This mixture brings moisture and richness, and the yogurt’s acidity works with the baking soda to make your pancakes tender and slightly tangy.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl with your dry ingredients and stir gently just until everything comes together. Be careful not to overmix, or your pancakes might turn out tough instead of fluffy. A slightly lumpy batter is absolutely fine; it means the pancakes will be delightfully tender.
Step 5: Fold in the Blueberries
Gently fold in the fresh or frozen blueberries, doing your best not to crush them. This keeps the blueberries intact so they burst with juicy goodness while cooking, infusing the pancakes with natural sweetness and those beautiful pops of color.
Step 6: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly coat it with butter or oil. Using about 1/4 cup of batter for each pancake, pour onto the skillet and cook until bubbles appear on the surface, about 2-3 minutes. Flip and cook an additional 1-2 minutes until golden brown and cooked through. The result will be warm, fluffy, and irresistibly fragrant blueberry oatmeal pancakes.
Step 7: Serve Warm and Enjoy
Serve the pancakes right away for the best taste and texture, topped with your favorite syrups or garnishes. There’s nothing quite like the first bite of a perfectly cooked blueberry oatmeal pancake, steaming and studded with juicy blueberries.
How to Serve Blueberry Oatmeal Pancakes Recipe
Garnishes
A simple dusting of powdered sugar, a drizzle of pure maple syrup, or a dollop of whipped cream can take these pancakes from tasty to decadent. Fresh blueberries scattered on top add freshness and visual appeal, while a sprinkle of chopped nuts brings a delightful crunch.
Side Dishes
Consider serving these pancakes alongside crispy bacon or savory sausage for a satisfying contrast. A fresh fruit salad or a yogurt parfait also complements the sweet, wholesome flavors perfectly, balancing out the meal with bright acidity and texture variety.
Creative Ways to Present
Stack these blueberry oatmeal pancakes tall and skewer with fresh berries or edible flowers for an inviting brunch centerpiece. You could also drizzle them with a warm blueberry compote instead of maple syrup for a double dose of berry deliciousness that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover blueberry oatmeal pancakes can be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to three days. Keeping them sealed well helps maintain their moisture and flavor.
Freezing
For longer storage, freeze individual pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. This method prevents sticking and lets you enjoy homemade pancakes whenever you want, with minimal effort.
Reheating
Reheat pancakes in a toaster, oven, or microwave. For best results, a toaster or oven at a low temperature will restore the crisp edges and fluffy inside, making your leftover Blueberry Oatmeal Pancakes Recipe taste just as fresh as the first time.
FAQs
Can I use frozen blueberries in this Blueberry Oatmeal Pancakes Recipe?
Absolutely! Frozen blueberries work wonderfully and allow you to enjoy this recipe year-round. Just fold them in directly from frozen to prevent bleeding too much color into the batter.
Is it possible to make these pancakes gluten-free?
Yes! Use certified gluten-free rolled oats and substitute the all-purpose flour with a gluten-free flour blend to keep the pancakes safe for gluten-sensitive eaters without sacrificing flavor or texture.
Can I use a dairy-free milk and yogurt?
Definitely. Plant-based milks such as almond, soy, or oat milk and dairy-free yogurt alternatives work just fine and keep the pancakes moist and flavorful while accommodating dietary restrictions.
What’s the best way to prevent pancakes from sticking to the pan?
Heating a non-stick skillet over medium heat and lightly greasing it with butter or oil before each batch is key. Also, avoiding very high heat helps pancakes cook through evenly without burning or sticking.
Can I substitute the rolled oats with quick oats?
You can, but quick oats tend to create a thinner batter and a slightly different texture. For the best Blueberry Oatmeal Pancakes Recipe experience, stick to rolled oats and blend them into flour.
Final Thoughts
This Blueberry Oatmeal Pancakes Recipe is such a wonderful addition to any weekend breakfast or brunch lineup. It offers that perfect combination of wholesome ingredients and sweet, fruity brightness that feels both nourishing and indulgent. Give it a try and you’ll find it becoming a beloved staple in your recipe collection, guaranteed to bring smiles to the breakfast table every time.
Print
Blueberry Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Oatmeal Pancakes are a wholesome and delicious breakfast option packed with the goodness of oats and fresh blueberries. Lightly spiced with cinnamon and perfectly fluffy, they balance hearty texture with sweet fruitiness and are easy to make from scratch in just about 20 minutes.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tbsp granulated sugar
Wet Ingredients
- 1 large egg
- 3/4 cup milk (or plant-based milk)
- 1/4 cup plain yogurt
- 1 tsp vanilla extract
- 1 tbsp melted butter or vegetable oil
Additional
- 1/2 cup fresh or frozen blueberries
- Butter or oil for cooking
Instructions
- Make oat flour: In a blender or food processor, blend the rolled oats until they become a fine oat flour, creating a smooth, hearty base for your pancakes.
- Mix dry ingredients: In a large mixing bowl, whisk together the homemade oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the egg, milk, plain yogurt, vanilla extract, and melted butter or vegetable oil to blend thoroughly.
- Mix wet and dry: Pour the wet ingredients into the dry mixture and stir gently until just combined, taking care not to overmix to keep pancakes light and fluffy.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to break them and release too much juice.
- Heat skillet: Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook pancakes: Pour 1/4 cup batter per pancake into the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup, extra blueberries, or a light dusting of powdered sugar as desired.
Notes
- For a vegan version, substitute egg with a flax egg and use plant-based milk and yogurt.
- To make it gluten free, use certified gluten free oats and flour.
- Do not overmix batter to avoid dense pancakes; some lumps are fine.
- If using frozen blueberries, do not thaw before folding to reduce color bleeding.
- Adjust cooking heat as necessary to avoid burning pancakes before they are cooked through.
- These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast.
