Description
Fluffy and wholesome blueberry oatmeal pancakes made with a blend of rolled oats, all-purpose flour, and fresh or frozen blueberries. These pancakes offer a hearty and slightly sweet flavor with the warmth of cinnamon, perfect for a nutritious breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tbsp granulated sugar
Wet Ingredients
- 1 large egg
- 3/4 cup milk (or plant-based milk)
- 1/4 cup plain yogurt
- 1 tsp vanilla extract
- 1 tbsp melted butter or vegetable oil
- 1/2 cup fresh or frozen blueberries
For Cooking
- Butter or oil for cooking
Instructions
- Prepare oat flour: In a blender or food processor, blend the rolled oats until they turn into a fine oat flour, creating a smooth and hearty base for the pancakes.
- Mix dry ingredients: In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and sugar until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the egg, milk, yogurt, vanilla extract, and melted butter thoroughly until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix to keep pancakes tender.
- Add blueberries: Carefully fold in the blueberries to the batter, avoiding breaking them up to retain bursts of blueberry flavor in each pancake.
- Heat skillet: Warm a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook an additional 1-2 minutes until golden and cooked through.
- Serve and enjoy: Serve the pancakes warm with maple syrup, extra fresh blueberries, or a dusting of powdered sugar as desired.
Notes
- Use plant-based milk and oil instead of butter to make the recipe dairy-free.
- For fluffier pancakes, avoid overmixing the batter; lumps are okay.
- Frozen blueberries can be used directly without thawing to prevent coloring the batter too much.
- Adjust cooking temperature as needed to avoid burning before the inside is cooked.
- These pancakes can be kept warm in a low oven while cooking the remaining batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
