Oatmeal Berry Pancakes
Start your morning with a wholesome twist by indulging in these Oatmeal Berry Pancakes—a hearty blend of rolled oats and all-purpose flour enhanced with the warmth of cinnamon and the natural sweetness of honey or maple syrup. This easy-to-make pancake recipe is bursting with juicy mixed berries, offering a delightful pop of flavor in every bite. Perfect for a cozy weekend breakfast or brunch, these pancakes are prepared in just 30 minutes and cater to both dairy and non-dairy options. Serve them hot, topped with extra berries, a drizzle of syrup, and a dollop of yogurt for a nutritious, crowd-pleasing meal that's sure to become a family favorite. Whether you're looking for a hearty start to your day or a fun way to use fresh or frozen berries, these fluffy oatmeal pancakes deliver on both taste and texture.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 0.5 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 cup milk (dairy or non-dairy)
- 1 egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- 0.75 cup mixed fresh or frozen berries (e.g., blueberries, raspberries, strawberries)
- 2 teaspoons oil or butter (for cooking)
Instructions
In a blender, pulse the rolled oats until they form a coarse flour consistency. If you prefer, you can leave some texture for added heartiness.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, salt, and ground cinnamon. Whisk together until evenly mixed.
In a separate bowl, whisk together the milk, egg, honey or maple syrup, vanilla extract, and melted butter until smooth and well-combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few small lumps are okay.
Fold in the mixed berries gently to avoid breaking them apart. If using frozen berries, there's no need to thaw them beforehand.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil or butter.
For each pancake, pour about 1/4 cup of batter onto the skillet. Spread slightly with the back of a spoon if needed.
Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges appear set. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, re-greasing the skillet as needed.
Serve the pancakes warm, with additional berries, a drizzle of honey or maple syrup, and a dollop of yogurt if desired. Enjoy!
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 61.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 434 mg | 33% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1083 mg | 23% | |
*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.
