These Blueberry Oatmeal Pancakes made with a combination of whole oats and oat flour are a healthy and delicious choice for breakfast or brunch.
I like pancakes - a lot. In fact, this is my seventh pancake recipe published on this blog. (If you want to try some of the others, search "pancake" on my homepage, or see some of my favorites below.)
I always have some type of pancakes stashed in the freezer to reheat and eat for a quick weekday breakfast.
This time, I wanted a pancake that was a little heartier, with the added benefit of fiber. So I came up with Blueberry Oatmeal Pancakes, and I can't wait to eat the leftovers for breakfast for the next few days.
How to Make Blueberry Oatmeal Pancakes:
Making these blueberry oatmeal pancakes is easy and similar to making any other pancakes. However, it does have the added step of processing whole oats in a food processor to make oat flour. If you don't have a food processor or prefer to skip this step, simply purchase oat flour instead.
Make sure to mix the whole oats with the milk before prepping any other ingredients. This gives the oats some time to soak and soften, which provides a better texture for your pancakes.
I also encourage you to let the batter rest for 5-10 minutes before starting to cook your pancakes. This ensures that the dry ingredients are fully hydrated, and allows the pancakes to rise more fully.
When cooking your pancakes, make sure your skillet or griddle is at the right temperature. You want it to be hot enough to fully brown the pancakes within a reasonable amount of time without burning them.
If you find that your pancakes are too pale or burning, adjust the heat as needed.
Flip your pancakes when the bottoms are golden brown. Signs to look for that your pancakes are ready to flip: the bubbles in the tops of your pancakes are not sealing up with raw batter within a couple of seconds, and the edges are starting to solidify.
Serve your pancakes hot with syrup (maple syrup, or any other syrup that you prefer) and more berries. They're also good with a dollop of sweetened yogurt.
Blueberry Oatmeal Pancakes Ingredients:
- Rolled oats
- Milk (use your favorite dairy-free milk to make this recipe Dairy-Free)
- All-purpose flour (use your favorite gluten-free flour blend to make this recipe gluten-free)
- Baking powder
- Baking soda
- kosher salt
- Ground cinnamon
- Freshly grated nutmeg or ground nutmeg
- Plain or vanilla Greek yogurt (use your favorite dairy-free yogurt to make this recipe dairy-free)
- Large eggs
- Canola oil
- Brown sugar
- Vanilla extract
- Fresh or frozen blueberries
- Butter, oil, or bacon grease for the skillet
- Maple Syrup if desired, to serve
Are Oats Gluten-Free?
Calling oats gluten-free is a bit controversial. Oats are not considered gluten-free in many countries.
While oats on their own are gluten-free, they are often contaminated with other gluten-containing grains.
In addition, some people with celiac disease are not able to tolerate oats, even if they have not been contaminated with gluten.
In the US, oats are generally considered gluten-free and are typically labeled as such. In Canada, oats must be grown and processed in a certain way to prevent cross-contamination to be labeled gluten-free. They may also be called "pure oats".
If you plan on serving oats to a person that follows a gluten-free diet, make sure to ask them whether they are able to consume oats first.
Blueberry Oatmeal Pancake Substitutions:
If you don't have or don't like blueberries, feel free to substitute another fruit or skip any mix-ins altogether. Having our pancakes plain (oatmeal pancakes or regular) is actually my family's preference.
Here are some other ideas to flavor your oatmeal pancakes:
- chopped apples or pears
- coarsely chopped walnuts or pecans
- sliced bananas
- chopped strawberries
- chopped peaches (maybe served with whipped cream to make them peaches and cream pancakes)
Want more Pancake recipes?
Blueberry Oatmeal Pancakes Nutrition Notes:
The nutrition information in the recipe below is for one pancake, but a complete meal for an adult would contain two or more pancakes.
The nutrition information in the recipe below uses low-fat vanilla Greek yogurt and 1% milk for the calculation. Note that if you choose unsweetened yogurt with a different fat content, or a different type of milk, the nutrition facts for your pancakes may differ slightly.
To make these pancakes gluten-free, replace the all-purpose flour with a gluten-free flour blend, and ensure that the person(s) you're serving them too can tolerate oats (see "Are Oats Gluten Free" above)
To make these pancakes dairy-free, replace both the milk and yogurt with dairy-free versions of the ingredients. Note that the pancakes will not be vegan, as they will still contain eggs.
Blueberry Oatmeal Pancakes
Equipment
- Large Skillet or Griddle
- Silicone Spatula
Ingredients
- 2 ½ cups rolled oats divided, see note
- 1 cup milk (use your favorite dairy-free milk to make this recipe Dairy-Free)
- ½ cup all-purpose flour (use your favorite gluten-free flour blend to make this recipe gluten-free)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 1 cup plain or vanilla Greek yogurt (use your favorite dairy-free yogurt to make this recipe dairy-free)
- 2 large eggs
- 3 Tablespoons canola oil
- 2 Tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter, oil, or bacon grease For the skillet
- Maple Syrup if desired, to serve
Instructions
- Add 1 cup of the rolled oats and the milk to a medium bowl. Stir them together and let the oats soften while you prepare the other ingredients.
- Add the remaining 1 ½ cups of rolled oats to the bowl of a food processor. Process the oats at high speed until they are finely ground and resemble flour, about 30-45 seconds.
- Whisk the processed oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Add the Greek yogurt, eggs, canola oil, brown sugar, and vanilla to the milk-oat mixture. Whisk to combine. Pour into the bowl containing the oat flour mixture, and gently fold with a spatula until no more pockets of flour remain. Let sit for about 5-10 minutes while you wait for your griddle to heat.
- Heat a large griddle or skillet on medium temperature. Once it's hot, brush generously with butter, saved bacon grease, or oil to prevent the pancakes from sticking.
- If you're using fresh blueberries, very gently fold them into the batter with a spatula just before you're ready to start cooking. Note that the batter will be thick, resembling cooked oatmeal. If you're using frozen blueberries, don't mix the berries into the batter as the juice will mix into the batter making the pancakes appear grey (see next step).
- Using a small ladle or large spoon, spoon the batter onto the hot griddle, making sure to leave several inches between each pancake. Gently spread the batter into a circle. If you are using frozen blueberries, drop several blueberries onto each pancake while it's still raw, before flipping. Cook the pancakes until they're golden brown on the bottom, approximately 3 minutes, then carefully flip them. Adjust the heat as needed if the pancakes are browning too quickly or are too pale.
- Repeat with the remaining batter, brushing the skillet with more butter or grease between each batch.
- Serve the pancakes immediately with more blueberries and syrup as desired. If you need to keep the pancakes warm after cooking, place them on a tray in a 200°F oven. To store leftovers: cool pancakes to room temperature, then place in a zipper bag and freeze. Reheat leftover pancakes in the microwave.
Notes
Nutrition
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