Blueberry and Oatmeal Pancakes
Start your morning with the wholesome goodness of Blueberry and Oatmeal Pancakes—soft, fluffy, and brimming with bursts of juicy blueberries in every bite. This satisfying recipe blends hearty rolled oats and all-purpose flour for a balanced texture, with a hint of ground cinnamon for a warm, aromatic touch. Sweetened naturally with maple syrup or honey, these pancakes are a healthier alternative to traditional breakfast fare. Perfect for both busy mornings and lazy weekend brunches, they’re easy to make in just 30 minutes and can be customized with dairy or non-dairy milk. Top them off with fresh blueberries, maple syrup, or a dollop of yogurt for a comforting, crowd-pleasing stack the whole family will love!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.25 cups milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- 2 tablespoons melted butter or neutral oil
- 1 cup blueberries
- 1 teaspoon butter or oil
Instructions
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, and salt. Stir to mix evenly.
In a separate bowl, whisk together the milk, egg, vanilla extract, and maple syrup (or honey) until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the melted butter (or oil) and blueberries gently to avoid bursting the berries.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides.
Remove the cooked pancakes from the skillet and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your choice of toppings, such as additional blueberries, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 53.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 528 mg | 41% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
