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
Scale
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
