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
Scale
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.
