Welcome to your new favourite pancake breakfast!
These pancakes are fluffy and packed with blueberries; so, if you’re a blueberry fan these are for you.
Made with oats for some extra protein and super wholesome bites of deliciousness!
I’ve been working on these blueberry oatmeal pancakes for a while and they finally hit the mark!
To ensure the pancakes keep their light and fluffy texture, a bit of extra waiting time (just 10 minutes) to let the oats soak in the pancake batter is needed. But other than that, you can make these blueberry pancakes with fairly simple ingredients.
Ingredients in Blueberry Oatmeal Pancakes
Flour: The base of any pancake recipe, all-purpose flour is used for these pancakes. You could also try whole-wheat flour too.
Rolled Oats: Making these pancakes heartier, the rolled oats add a bit of texture too. Be sure to use rolled oats (gluten-free oats may work too).
Other dry ingredients: Baking powder, baking soda and salt round out the dry ingredients needed for this recipe.
Maple syrup: Add a touch of sweetness to the overall pancake mix.
Egg: Acts as a part of the binder to keep these pancakes together.
Milk: While some recipes use buttermilk, I use 2% milk for these pancakes but I’ve also tried almond milk which works quite well too!
Fresh blueberries: The other star of these pancakes, blueberries are so delicious when cooked and fresh as a topping too.
Not a fan of blueberries? Make this recipe without adding them and then top pancakes with maple syrup and your favourite fruits or toppings!
Blueberry Oatmeal Pancakes
If you are looking to start your perfect day with a hearty breakfast, try these fluffy and healthy blueberry oatmeal pancakes!
- 1 cup all-purpose flour
- 1/2 cup old fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup milk
- 2 tbsp melted butter
- 2 tbsp maple syrup
- 2/3 cup fresh blueberries
- more fresh blueberries for topping
- butter or olive oil for cooking
In a medium bowl stir together the flour, oats, baking powder, baking soda and salt.
In a small bowl whisk together egg, milk, butter and maple syrup.
Add the milk mixture to the flour mixture and stir until just combined. Then gently stir in blueberries. Let the batter rest for 10 minutes to soften the oats.
When you're ready to start cooking, head a large non-stick pan or griddle over medium heat. When the pan is hot, add a dollop or butter or drizzle of oil and add pancake batter 1/3 cup at a time. Cook pancakes for about 3-4 minutes or until golden brown and tiny bubbles form on the surface of the pancakes. Then flip the pancakes and cook until golden brown on both sides, about 2 minutes more.
Serve pancakes with fresh blueberries, butter and maple syrup.
You can use a griddle or a frying pan to cook up these golden brown pancakes. Then top them with more fresh blueberries for a yummy breakfast or brunch!
How to keep blueberry pancakes warm
If you want to make these ahead of time and keep them warm, set the oven to 200F and place pancakes on a pan in the oven until ready to enjoy.
More breakfast recipes using oats to love from the blog:
Until the next cooking adventure,