Blueberry Oatmeal Pancakes

Blueberry pancakes on a plate topped with butter and syrup.

Print Recipe

5 from 4 votes

Prep Time5

Cook Time10

Rest Time10

Total Time25

Servings: (~4.5 Inch) Pancakes

Calories: 82kcal

Ingredients

¾ cups rolled oats
1 tablespoon honey
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup water or milk at room temperature
1 tablespoon unsalted butter melted, or avocado oil or melted coconut oil
1 egg at room temperature
¾ cup blueberries fresh or frozen (don't thaw)

US Customary - Metric

Instructions

In a microwave safe bowl, melt the butter and honey. Add all of the ingredients except the blueberries to the base of a blender and blend on high until smooth.
Stir in the blueberries until just combined. Allow the batter to rest for 10 minutes in order to hydrate the oats (to ensure your pancakes are moist and fluffy).
Preheat a griddle or large non-stick skillet over medium (about 375 °F).
Lightly grease or butter your griddle or skillet and scoop ¼ cup of batter onto your hot griddle or into a heated non-stick pan. Cook for 4-5 minutes until bubbly on top. Flip and cook for 2-3 more minutes until golden brown. Repeat with remaining batter.
Serve warm with your favorite toppings.

Notes

Leftovers

Cool leftover 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. Reheat in a toaster or toaster oven for 3-5 minutes until heated through or warm them in the microwave.

Nutrition