There’s just something magical about waking up to a warm stack of Blueberry Oatmeal Pancakes. They’re delightfully fluffy, bursting with juicy blueberries in every bite, and thanks to hearty oats, they’ve got a wholesome nutty texture you’ll love. This recipe is the perfect balance of comfort food and nutrition, making it a favorite weekend breakfast in my house—you get a golden pancake with just enough sweetness and a pop of color from those blueberries! Whether you’re cooking up a special brunch or just want a cozy weekday treat, these Blueberry Oatmeal Pancakes are bound to become your new go-to.
Ingredients You’ll Need
The ingredient list for Blueberry Oatmeal Pancakes couldn’t be simpler, but don’t be fooled—each one brings something unique and special to the table. These pantry staples come together to create incredible flavor, a tender crumb, and that signature blueberry burst with every bite.
- Old-fashioned oats: Ground up to create a hearty, slightly nutty base for each pancake.
- All-purpose flour: Gives structure and keeps pancakes light and fluffy while complementing the oats.
- Brown sugar: Adds warmth and a gentle sweetness that pairs perfectly with blueberries.
- Baking powder: Lifts the batter, making pancakes rise and turn deliciously airy.
- Baking soda: Teams up with buttermilk for extra fluffiness and a tender texture.
- Salt: Just a pinch wakes up all the flavors and balances the sweetness.
- Cinnamon (optional): For a cozy, aromatic note that mingles with the oats and fruit.
- Buttermilk (or milk + 1 tbsp vinegar): Gives a subtle tang and helps make the pancakes tender.
- Large egg: Binds the batter and helps everything set up nicely when cooked.
- Melted butter or coconut oil: Adds richness and helps keep pancakes moist.
- Vanilla extract: Provides a dash of sweet perfume that enhances the berry flavor.
- Fresh or frozen blueberries: The star of the show— bursting pockets of juicy flavor in every forkful!
How to Make Blueberry Oatmeal Pancakes
Step 1: Prepare Your Oats
Start by giving your oats a quick blend or pulse in a food processor. You want them to look like coarse flour—not too fine, but not too chunky. This not only adds texture but also allows the oats to blend seamlessly into the batter for those signature Blueberry Oatmeal Pancakes.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together your freshly ground oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon if you’re opting for extra coziness. Make sure everything is evenly combined to avoid any pockets of baking soda or salt that could surprise you later!
Step 3: Whisk Wet Ingredients
In a separate bowl, crack the egg and beat it lightly. Add the buttermilk, melted butter (or coconut oil), and vanilla extract, and whisk well until the mixture looks smooth and creamy. The buttermilk here is key for extra fluffiness and that slightly tangy background flavor.
Step 4: Combine Wet and Dry Mixes
Pour the wet ingredients into your bowl of dry ingredients. Gently stir everything together just until you see the flour disappear. Don’t overmix—it’s okay if the batter is a little lumpy! This keeps the pancakes tender. Reserve patience and fold your blueberries in gently at the very end, so you don’t burst them and stain the batter purple.
Step 5: Let the Batter Rest
Give your batter a breather! Let it sit for about five minutes so the oats can soak up some moisture. This little pause helps your Blueberry Oatmeal Pancakes cook up thicker, fluffier, and with that perfect chew in every bite.
Step 6: Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat, then lightly grease it with a dab of butter or oil. For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2–3 minutes until you see little bubbles forming and the edges look set, then flip and cook for another minute or two until delightfully golden brown. Repeat for the rest of the batter and get ready for pancake bliss!
How to Serve Blueberry Oatmeal Pancakes
Garnishes
You can dress up your Blueberry Oatmeal Pancakes in dozens of ways. Try a pat of melting butter, an extra sprinkling of blueberries, a drizzle of golden maple syrup, or a cool dollop of tangy Greek yogurt. If you want to get fancy, dust with powdered sugar or add a few toasted nuts for crunch—every topping brings another layer of flavor and fun!
Side Dishes
These pancakes pair beautifully with savory breakfast staples. Crisp bacon, maple sausage links, or soft scrambled eggs all make wonderful partners on the plate. For a lighter option, serve alongside a fresh fruit salad—citrus, strawberries, and bananas all highlight the blueberry notes and bring extra sunshine to your breakfast spread.
Creative Ways to Present
Stack those Blueberry Oatmeal Pancakes high on a platter for a dramatic brunch centerpiece, then scatter with blueberries and fresh mint. Or, try making smaller silver dollar-sized pancakes for a brunch buffet that’s easy to nibble on. If you’re feeling adventurous, layer pancakes with yogurt and fruit in a parfait glass for a breakfast that doubles as dessert!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Blueberry Oatmeal Pancakes (lucky you!), let them cool completely, then store them in an airtight container in the fridge for up to three days. The oats help them hold up beautifully, so they’ll still be moist and tasty when you’re ready for round two.
Freezing
Absolutely! Layer the cooled pancakes with parchment paper between each piece, then seal them in a zip-top bag or airtight container and freeze for up to two months. They thaw quickly and keep their texture, so you can have homemade pancakes anytime you need a treat.
Reheating
You can reheat Blueberry Oatmeal Pancakes in the microwave for about 20–30 seconds per pancake, or pop them in a preheated 300°F oven for 5–10 minutes. For extra crispness, give them a quick kiss in a skillet with a pat of butter—irresistible!
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, quick oats will work in a pinch and will blend up even finer, giving a slightly softer texture. However, old-fashioned oats offer a little more bite and whole-grain goodness, making them my favorite for Blueberry Oatmeal Pancakes.
Do I need to thaw frozen blueberries?
No need! Just fold frozen blueberries straight into the batter. If you want to minimize purple streaks, toss them in a teaspoon of flour before mixing them in.
What’s the best way to make these pancakes gluten-free?
Simply swap in certified gluten-free oats and your favorite gluten-free flour blend for an easy gluten-free version. The pancakes still come out hearty and delicious with no noticeable difference!
Can I make the batter the night before?
Yes, you can prep the dry and wet ingredients separately and store them overnight, then combine and cook in the morning. Because the oats soak up liquid, it’s best to mix right before cooking for the best texture in Blueberry Oatmeal Pancakes.
How do I keep pancakes warm for a crowd?
Arrange the finished pancakes on a baking sheet in a low oven (around 200°F). This keeps them warm and fluffy until it’s time to serve, and nobody misses out on that pillowy texture!
Final Thoughts
It’s truly a joy to share this Blueberry Oatmeal Pancakes recipe with you. There’s just something so comforting about making a stack from scratch—especially when you know every bite is packed with wholesome oats and sweet, juicy blueberries. Whether you’re feeding family, friends, or treating yourself to a homemade breakfast, these pancakes promise a little bit of weekend magic any day. Give them a try and let them become your own new favorite morning tradition!
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Blueberry Oatmeal Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Blueberry Oatmeal Pancakes are a wholesome and delicious breakfast option. Made with hearty oats, fresh blueberries, and a touch of cinnamon, these pancakes are perfect for a cozy morning treat.
Ingredients
Dry Ingredients:
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon (optional)
Wet Ingredients:
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Pulse Oats: In a blender or food processor, pulse the oats until they resemble coarse flour.
- Mix Dry Ingredients: In a large bowl, combine the ground oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Blend Batter: Pour the wet ingredients into the dry and stir until just combined. Gently fold in the blueberries. Let the batter sit for 5 minutes to thicken slightly.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve: Serve warm with desired toppings.
Notes
- Use gluten-free oats and flour for a gluten-free version.
- Frozen blueberries work well—no need to thaw, just fold them in gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
