Description
These Blueberry Oatmeal Pancakes are a wholesome twist on classic pancakes, combining the heartiness of rolled oats with juicy blueberries for a nutritious and delicious breakfast. Soaked oats add a tender texture, while buttermilk and warm spices create a flavorful, fluffy batter perfect for a satisfying morning meal.
Ingredients
Scale
Batter
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice)
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Cooking
- Butter or oil for cooking
Instructions
- Soak oats: In a medium bowl, combine the rolled oats with buttermilk. Let this mixture soak for 10–15 minutes to soften the oats, which results in a tender pancake texture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: To the soaked oat mixture, add the eggs, melted butter, and vanilla extract. Mix until the batter is smooth and homogenous.
- Incorporate dry ingredients: Gradually stir the dry flour mixture into the wet oat mixture until just combined, being careful not to overmix to keep the pancakes light and fluffy.
- Fold in blueberries: Gently fold fresh or frozen blueberries into the batter, taking care not to break them apart to keep bursts of flavor in each bite.
- Heat skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges begin to look set.
- Flip and finish cooking: Flip the pancakes carefully and cook for an additional 1–2 minutes until golden brown and cooked through.
- Repeat and serve: Continue cooking with the remaining batter. Serve the pancakes warm topped with maple syrup, extra blueberries, or a dollop of yogurt as desired.
Notes
- For added texture and nutrition, substitute half of the all-purpose flour with whole wheat flour.
- To create a smoother batter, blend the oat and buttermilk mixture before combining with dry ingredients.
- Do not thaw frozen blueberries before adding to prevent bleeding color and maintain fresh flavor bursts.
- Use a non-stick skillet or griddle for even cooking and easy flipping.
