Made with oats, you get some extra protein and super wholesome bites of deliciousness the whole family will love.

These fluffy pancakes are packed with juicy blueberries; so, if you’re a blueberry fan these are for you!

I can never say no to a stack of oatmeal pancakes for a yummy breakfast! Soft, fluffy and filled with nourishing ingredients, this blueberry oatmeal pancakes recipe is simple to make and oh so delicious.

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.

Health benefits of blueberries

• We often call blueberries a superfood due to their high values of Vitamin C and antioxidants!
• They are nutrient-dense and 1 cup of blueberries contains almost 13% of the daily value of fiber.
• Studies suggest fresh blueberries are good for your skin, heart and bone health.

why you’ll love this blueberry oatmeal pancakes recipe

• Made with wholesome ingredients that you probably already have in your kitchen.
• You only need 10 key ingredients to make these blueberry oatmeal pancakes!
• It’s an easy recipe to make for weekend brunch or meal prep for weekday breakfasts.
• This blueberry oatmeal pancakes recipe can be easily made gluten free!
• You don’t need any fancy equipment to make these pancakes, just a couple of bowls and a frying pan.

Ingredients need for this blueberry oatmeal pancakes recipe

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 rolled oats work too).

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 with pure maple syrup; add a drizzle of maple syrup to the cooked pancakes!

Egg: An egg acts as a part of the binder to keep these pancakes together.

Milk: the type of milk I like to use is 2% or whole milk for this blueberry oatmeal pancakes recipe; alternatively you could swap it for unsweetened almond milk

Fresh blueberries:  The other star of these pancakes, blueberries are so delicious when cooked and fresh as a topping too.

How to make these delicious pancakes

Step 1: In a large bowl stir together the dry ingredients – flour, oats, baking powder, baking soda and salt.

Step 2: In a small bowl whisk together the wet ingredients – egg, milk, butter and maple syrup.

Step 3: 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.

Step 4: 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 1/3 cup of the batter 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.

Step 5: Serve pancakes with fresh blueberries, butter and maple syrup. Or, even top with plain Greek yogurt!

Expert tips

• 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.
• If you want to keep the finished pancakes warm while you cook the rest of the batter, set the oven to 250F and place pancakes on a baking sheet in the oven until ready to enjoy.
• These pancakes work well for meal prep, you can freeze the cooked pancakes and just reheat in the microwave when you want to enjoy them!
• More favorite toppings for these pancakes – plain or vanilla Greek yogurt; coconut yogurt; other fresh berries like raspberries or strawberries; chia seeds, flax seeds or hemp hearts for an extra boost of daily values of fiber.
• If everyone in your family isn’t team blueberry, make this blueberry oatmeal pancakes recipe without adding them and then top pancakes with maple syrup and your favourite fresh fruit toppings (including blueberries for those who like them)!

Common questions

Can I make these pancakes gluten free?
Yes! To make these blueberry oatmeal pancakes gluten-free use a 1:1 gluten free flour and gluten free rolled oats. Since my husband is celiac, we make these pancakes gluten-free every Sunday so I can attest that they’re great with gluten-free ingredients. (We love to use Bob’s Red Mill 1:1 flour).

Will non-dairy milk work in these blueberry oatmeal pancakes?
Yes! This recipe works well when made with unsweetened almond milk to replace the dairy milk.

Can I use frozen blueberries instead of fresh?
In a pinch, you can use frozen blueberries but do not defrost / thaw them first. Make sure when you add them to the batter, you just gently stir them so the colour of the blueberries doesn’t turn your batter blue 🙂

Will quick oats work in this recipe?
I have not tried quick oats in this recipe. If that’s all you have on hand, you can use them but note the batter may be not quite as thick.

How to store these blueberry oatmeal pancakes

Allow the pancakes to cool completely and then store leftover pancakes in an airtight container for up to 3 days in the fridge. You can also freeze the cooled pancakes in an airtight container for up to 2 months. To defrost, reheat in the microwave for 30-90 seconds until warmed through.

more delicious breakfast recipes to love from the blog

Carrot Cake Oatmeal Pancakes

Healthy Crustless Veggie Breakfast Quiche Recipe

High Protein Peach Baked Oatmeal (with fresh peaches)

Print

Easy & Healthy Blueberry Oatmeal Pancakes Recipe

This fluffy and Healthy Blueberry Oatmeal Pancakes Recipe is the best way to start the day or enjoy for weekend brunch!

Course Breakfast, brunch

Cuisine American

Keyword pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 medium pancakes

Author Jess

Ingredients

• 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

Instructions

• 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.

Notes

• 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.
• If you want to keep the finished pancakes warm while you cook the rest of the batter, set the oven to 250F and place pancakes on a baking sheet in the oven until ready to enjoy.
• These pancakes work well for meal prep, you can freeze the cooked pancakes and just reheat in the microwave when you want to enjoy them!

The post Easy & Healthy Blueberry Oatmeal Pancakes Recipe appeared first on Cooking in my Genes.

So I’ve curated my best summer brunch ideas you must make this season.

From sweet to savoury, it’s no doubt you’ll find a brunch recipe you’ll love.I don’t know about you but brunch is by far my favourite meal, especially on the weekend!

And during the summer months when the days are longer I like to take advantage of a more chill morning involving some of my brunch recipe favourites.

It can be overwhelming to decide on what types of recipes to make for brunch too.

So I’ve rounded up my best summer brunch ideas to help make choosing your brunch menu super delicious and much easier!

4 Easy & Creative Breakfast Toast Recipes You’ll Love

I love these breakfast toasts! There are 4 to choose from and easy to whip up. Perfect with a cup of coffee!

Summer Brunch Board

This summer brunch idea is perfect for using season ingredients. You can mix and match to your heart’s content to create a stunning board that is perfect for sharing.

Blueberry Oatmeal Pancakes

My favourite pancake recipe ever! This pancake dough even does well overnight in the fridge so it’s ready to go for your weekend brunch plans the next day.

Stone Fruit Breakfast Crumble

Think of your favourite fruit crisp or crumble BUT for brunch! Using plums and peaches, this crumble comes together simply in one pan and then serve with yogurt if you choose.

Easy Baked Croissant French Toast

This recipe uses raspberry jam but you could use any summer jam to make this baked french toast.

Easy Breakfast Tacos

These breakfast tacos are always such a hit! It’s easy to use fresh ingredients you have on hand plus eggs and taco shells to make a delicious bite. You could even setup a breakfast taco bar for everyone to make their own.

Easy Skillet Coconut & Almond Granola

One of the most simple recipes, make this granola in a snap and then serve with milk or yogurt and fruit or jam.

Easy Herb Drop Biscuits

Use fresh herbs in these easy drop biscuits for the ultimate flavour. Serve with some simple scrambled eggs and bacon for a complete meal!

Mixed Summer Berry Goat Cheese Crostini

Use fresh berries to make an easy and tasty bite for brunch! These are so super satisfying and hit the sweet AND savoury mark.

Peanut Butter Banana Baked Oatmeal Cups

These oatmeal cups are perfect for a lighter summer brunch because they can be made ahead of time. Then simply serve alongside some fresh fruit and you’re all set.

Can’t get enough of brunch?!

Might I suggest a few cocktails that go perfect with brunch too:

Berry Rhubarb Kombucha Sangria

Lavender French 75 Cocktail

Citrus Vodka Crush

Well I think we’re ready for brunch season friends. I hope these summer brunch ideas help inspire you to get-together with family and friends to enjoy some delicious food!

Until the next cooking adventure,
Jess

The post Summer Brunch Recipes to Make This Weekend appeared first on Cooking in my Genes.

It’s a bit funny as a lot of my pancake memories link back to eating them for dinner instead of breakfast.

Growing up my Oma would make these delicious apple pancakes for dinner, yes, for dinner. As a kid this was one of my absolute favourite meals (for obvious reasons) – does it get better than pancakes topped with cinnamon and sugar?!

The actual German name for this dish which I can remember from growing up is “Apfelkrapfen” (‘up-full-grep-fen’) – this word actually translates directly to mean ‘apple fritter.’  However, in my Oma’s recipe we always cooked them in a frying pan on the stove-top.

The recipe is a simple crepe-style dough in which you dip whole apple slices, then cook them.

Such simple ingredients with such a delicious outcome – you can make these for breakfast, lunch/brunch or (my personal favourite) dinner.  Heck you could probably even serve them for dessert!

I have not eaten or made these in at least 10 years  so when I made them the taste and smell immediately transported me back to being a kid – I could picture myself and my brother in my Oma’s kitchen eating them up.

Prep time: 30 minutes
Equipment: Small & Large Mixing Bowls, Frying Pan (Optional: Apple Corer)
Servings: 4-6

Ingredients:

Crepe Dough:
4 eggs
1 ½ cups whole milk (3.25%)
2 cups all-purpose flour, sifted
1 tsp sugar
pinch (1/8 tsp) salt
Extra: ½ cup whole milk (3.25%) in case you need to thin out your batter
Extra: butter for the frying pan when cooking

Apples:
6 large apples peeled & cored (Gala apples are my preferred apple but Granny Smith would work too)
**Helpful tip: If you don’t have an apple corer, you can simply use a small knife.  Use the knife to cut around the core from both ends and then press from one end to pop the core out.  Once you cut the apple slices you might have to trim a bit if there is any core left.

Cinnamon-Sugar Mix:
½ cup sugar
1 tsp cinnamon
**Helpful tip:  You can double, triple this sugary mix if you need to OR add more cinnamon or sugar to adjust the taste to your liking.

Instructions:

Mix the wet ingredients together (eggs and 1 ½ cups of milk) and set aside.

Sift the flour into a large mixing bowl, then whisk in the sugar and salt.

Add the wet ingredients into the dry ingredients, whisking until you get a smooth batter.  If for some reason your batter is not as smooth as you like it and/or a bit thick, this is where the extra ½ cup of milk comes in.  Gradually add a few drops of milk and whisk again – repeat this until your batter smooths out then set aside.

Next up are the apples.  Peel and core the apples.

**Helpful tip: If you don’t have an apple corer, you can simply use a small knife.  Use the knife to cut around the core from both ends and then press from one end to pop the core out.  Once you cut the apple slices you might have to trim a bit if there is any core left.

Then, cut into approximately 1/2-inch slices – for me each apple gave me about 6 slices.

Then, mix the cinnamon and sugar together and set aside.

Now, time to cook! At this time give your batter another good stir.

Turn your frying pan to medium and add butter to melt and cover the bottom of the pan (approximately 1 tbsp).   As soon as the pan heats up and butter is melted (and before butter turns brown), using a fork or knife (chefs choice) grab an apple slice, dip into the batter letting excess drip off and then place in the pan.

I fit about 6 slices per batch in my frying pan.

Cook for 5 ½ minutes (batter will start to bubble on top and edges will start to brown).

Flip and cook another 4 ½-5 minutes until both sides are golden.

Take the batch out of the pan and serve immediately.  Then, start the process over again with butter in the pan and dip and drop the apples into the pan for the next batch.

Cook’s Note:  After a few batches I found I needed to give my pan a good clean with a paper towel as some of the leftover butter started to brown quite a bit.  Then you can start with a few more batches.

If you want to keep them warm in order to serve more than one batch at a time, turn your oven to 200F and you can keep the pancakes warm on a baking sheet until ready to eat.

Cook’s Note:  If you find one side of the pancake is getting darker than the other, just turn your dial down a bit to just under medium – you might have to adjust as you go depending on how hot your stove-top gets.

Lastly, serve up the pancakes and cinnamon-sugar mix for each person to customize their plate.

Until the next cooking adventure,
Jess

The post Apple Pancakes appeared first on Cooking in my Genes.