Are you in the mood for a breakfast that's both satisfying and easy to whip up? This Oatmeal Blueberry Pancakes recipe is just the ticket!
Imagine the perfect blend of hearty oats and sweet, juicy blueberries in every fluffy pancake. This breakfast delight brings the homely comfort of oatmeal together with the burst of flavor from fresh blueberries.
These homemade blueberry pancakes are not only delicious but also a breeze to make, ideal for those mornings when you want something special without too much fuss. They are perfect for a lazy weekend brunch or a delightful breakfast treat during the week.
Why You'll Love This Recipe
Satisfying - These Blueberry Oatmeal Pancakes are hearty, blending the wholesomeness of oatmeal with the sweet tang of blueberries.
Simple - This oatmeal pancakes recipe is quick and easy, so that you can prepare a delicious breakfast in no time. It's ideal for busy mornings or when you're craving something special without the hassle.
Ideal for Advance Preparation - Not only are these pancakes delicious fresh off the griddle, but they also reheat beautifully. They are a great option for meal prep or enjoying leftovers the next day.
Adaptable - This pancake recipe is versatile. If you're looking for gluten-free options or want to use plant-based milk, this recipe can be easily modified to suit your preferences.
Ingredients and Variations
- Oats: You have a few choices here:
- Old-Fashioned Rolled Oats: For a heartier, chewier texture.
- Instant/Quick Oats: My personal choice. These will make the batter smoother and the pancakes softer, as they're more finely cut and cook faster.
- Oatmeal Flour: Ground oatmeal flour gives a finer, more uniform consistency, similar to using traditional flour.
- All-Purpose Flour: For the base of the pancake batter. For a gluten-free version, you can substitute with your favorite gluten-free flour blend.
- Baking Powder: For light and fluffy pancakes.
- Ground Cinnamon (optional): For a warm, comforting spice.
- Plant-Based Milk: The liquid part of the batter. Feel free to use dairy or any variety of plant-basked milk.
- Greek Yogurt: Adds creaminess to the batter. For a dairy-free version, use a plant-based yogurt.
- Egg: Binds the ingredients together.
- Melted Butter or Coconut Oil - Provides richness. You can also use plant-based butter.
- Fresh or Frozen Blueberries: The star ingredient that adds sweetness and a burst of flavor.
- Maple Syrup: For drizzling over the cooked pancakes.
- Extra Blueberries: To serve on top for added flavor.
- Add-Ins: Feel free to stir in additional ingredients like chocolate chips into the batter for a different twist.
- Sweetener Adjustments: Depending on your preference, you can adjust the amount of sugar in the batter or choose alternative sweeteners like honey or agave syrup.
How to Make Oatmeal Blueberry Pancakes
Preparing the Batter: Start by mixing your choice of oats with the all-purpose flour, baking powder, cinnamon, and a pinch of salt.
In a different bowl, combine the wet ingredients – the milk, melted butter Greek yogurt, and an egg. Pour the wet mixture into the dry ingredients, stirring until just combined to form your pancake batter.
Adding the Blueberries: Gently fold in the fresh or frozen blueberries.
TIP: To prevent the blueberries from sinking to the bottom of the batter, lightly dust them with a small amount of flour before folding them into the mixture. This helps distribute the blueberries evenly throughout the pancakes.
Cooking the Pancakes: Heat a non-stick pan over medium heat and lightly grease it with butter or coconut oil.
Pour scoops of batter onto the pan, forming individual pancakes. Cook until bubbles form on the surface, then flip each pancake and cook until golden brown on the other side.
Serving: Once cooked, serve the pancakes warm. They are best enjoyed with a drizzle of maple syrup and a handful of additional blueberries on top for extra flavor and freshness.
Making Ahead and Storing
Advance Preparation: Blueberry Oatmeal Pancakes are perfect for those busy mornings when time is short.
You can make the batter the night before and store it in the refrigerator. Give it a gentle stir in the morning before cooking. The oats will have absorbed some of the liquid, so if needed, add some more milk.
Storing Leftovers: If you have leftover pancakes, they store wonderfully.
Let them cool down, place them in an airtight container, and separate each pancake with parchment paper to prevent sticking. They'll stay fresh in the refrigerator for up to 3 days.
Freezing for Later: These pancakes freeze exceptionally well.
Wrap them individually or store them in a freezer-safe bag, with parchment paper between each pancake. They can be frozen for up to 2 months. When you’re ready, reheat the pancakes in the toaster, microwave or oven.
Reheating: To reheat, place the pancakes in a toaster or a warm oven until heated through.
You can also microwave them for a quick reheat, though this may not retain the pancakes' crisp edges.
Absolutely! To make these Blueberry Oatmeal Pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.
Additionally, make sure your oats are certified gluten-free. The rest of the recipe can remain the same, offering you delicious, gluten-free pancakes with all the original flavor and texture.
A common issue with fruit in pancakes is sinking. To prevent this, lightly coat your blueberries in a bit of flour before folding them into the batter. This helps to distribute them evenly throughout the pancakes.
Alternatively, you can add the blueberries directly on top of each pancake right after pouring the batter into the pan.
Oatmeal Blueberry Pancakes
- 95 g all-purpose flour (¾ cup)
- 45 g old-fashioned rolled oats (or instant/quick oats or oatmeal flour) (½ cup)
- 2 tbsp. sugar
- 1½ tsp. baking powder
- ½ tsp. ground cinnamon optional
- ¼ tsp. salt
- 180 mL milk dairy or plant-based (¾ cup)
- 60 g non-fat Greek yogurt or plant-based yogurt (¼ cup)
- 2 tbsp. melted butter or coconut oil or plant-based butter + extra for cooking
- 1 large egg
- 150 g fresh or frozen blueberries (1 cup)
- maple syrup
- fresh blueberries
- Mix the flour, oats, sugar, baking powder, cinnamon, and salt in a large bowl.
- In another bowl, blend the plant-based milk, Greek yogurt, melted butter, and egg. Combine the wet and dry ingredients until just mixed.
- Lightly dust blueberries with flour to prevent sinking, then fold them into the batter using a spatula.
- On a medium-heated, greased pan, pour ¼ cup of batter for each pancake. Cook until bubbles form and edges are set, then flip and cook until golden brown.
- Enjoy warm with maple syrup and extra blueberries.