Blueberry Oatmeal Pancakes

A stack of these fluffy blueberry oatmeal pancakes is a great way to start the day on lazy days or busy mornings alike. Mixed in the blender, this wholesome recipe uses rolled oats in place of flour (or you can use oat flour and mix them by hand) and is packed full of juicy blueberries.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• And if you liked this recipe...
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• Comments

Not much beats a good stack of fluffy pancakes in the morning. Especially when they are filled with wholesome oatmeal and juicy blueberries (just like these oat flour blueberry muffins are).

From apple cinnamon pancakes to these banana pancakes (that taste like banana bread!), oat flour pancakes and more, I've shared several variations of this breakfast favorite.

The one thing that remains a constant throughout these healthy pancake recipes, though, is that oatmeal, rather than flour, is the base. (Oatmeal are a key ingredient in all of these oat recipes as well).

Still, these fluffy oatmeal blueberry pancakes taste every bit as good as classic pancakes but are naturally sweetened and whole grain.

Mixed in the blender (or you can use oat flour if you'd like to mix them by hand), they come together rather simply and quickly (as do baked oats for one).

However, when making pancakes with oats, it is important to rest the batter to give the oats time to hydrate so don't be tempted to skip that step.

Now, let's make some blueberry oat pancakes!

Or if waffles are more your thing, check out oatmeal and oat flour waffles instead.

The Ingredients

• Rolled Oats- If you need gluten-free pancakes, ensure you are using certified gluten free oats. Large flake or quick oats will work.
  • You can also make these with oat flour, you will need 150 g or flour or 1 and ¼ cups lightly packed (use either a kitchen scale or this method to measure). Check out these oat flour pancakes for how to mix without a blender.
• Honey- I really like the flavor of honey with the blueberries in these pancakes but you could also use pure maple syrup, agave syrup, coconut sugar, brown sugar or leave the sweetener out. For more on alternatives, see this post on maple syrup substitutes.
• Butter- If you don't need them to be dairy free, butter adds fantastic flavor. However, you can substitute with avocado oil or melted coconut oil.
• Blueberries- Fresh or frozen will work. If using frozen, no need to thaw first. You could also try using a different berry.
• Egg- Important for binding. If you need it egg free, you can try using a flax egg but the pancakes will likely be more fragile.
• Water or Milk- Water or milk (dairy or dairy free) will all work for this recipe.
• Baking Powder- If you don't have any baking powder on hand, you can try using ½ teaspoon of baking soda and a teaspoon of apple cider vinegar or lemon juice.
• Sea Salt- Table or kosher salt will work as well.

The Method

1. Blend. Place all of the ingredients, except the blueberries, into a high-powered blender.

Blend on high until smooth.

2. Add Berries. Stir the blueberries into the batter until incorporated.

3. Sit. Allow the oatmeal pancake batter to rest for 10 minutes to let the oats soften and absorb some of the moisture- this helps make the fluffiest pancakes possible! Preheat a griddle or a large non-stick skillet to medium-high heat (~375-400 F).

4. Cook. Scoop ¼ cup (yields ~4.5 inch diameter pancakes) of batter onto your hot griddle or non-stick pan and cook for 2-3 minutes until bubbly on top. Flip and cook for 1-2 more minutes until lightly golden brown. Repeat with remaining batter.

5. Serve.

Leftovers and Storage

To Store: Cool leftover oatmeal blueberry pancakes on a wire rack in a single layer and then store in an airtight container for up to 4 days or freeze for up to 3 months.

To Reheat: Reheat pancakes in a toaster or toaster oven for 3-5 minutes until heated through. Alternatively, you can warm them in the microwave.

Make it Your Own

• Chocolate Chip- Replace the blueberries with 1 cup of chocolate chips. (Or try some chocolate chip oat flour muffins).
• Use a Different Berry- Replace the blueberries with blackberries, strawberries (quartered or sliced), raspberries or a blend.
• Make Smaller Pancakes- For ~3 inch diameter pancakes, you can use ⅛ cup (2 tablespoons) of batter per pancake, which will yield about 12 pancakes.

Serving Ideas

Enjoy these Blueberry Pancakes with any of your favorite toppings such as:

• A spread of butter and honey or a drizzle of maple syrup
• Almond Butter, Peanut Butter, Macadamia Nut Butter or Pumpkin Seed Butter
• Sliced Bananas or Extra Blueberries and Whipped Cream
• Greek Yogurt
• Or try one of these 23 Delicious Healthier Toppings for Pancakes

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And if you liked this recipe...

...you might also like:

• Oat Tortillas
• Honey Blueberry Oat Muffins
• Sourdough French Toast

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