Make a batch of blueberry oat pancakes filled with fresh, juicy blueberries. Old fashioned oats are blended and mixed with pantry staples to make this hearty weekend breakfast.
Heather's recipe summary
Flavor/texture: Oat pancakes are like the hearty cousin of Classic Pancakes. They're made with blended old fashioned oats, juicy blueberries, and a hint of warm cinnamon.
Yield: 7 pancakes
Similar to: Lemon Poppy Seed Pancakes and Applesauce Pancakes
Ingredients and substitutions
- Oats- I used old fashioned oats, but quick cook oats will also work since we're processing them into a powder.
- Fresh blueberries - Fresh blueberries can be substituted with frozen blueberries that have been thawed and strained of any excess juices.
- Cinnamon - Can be substituted with a teaspoon of lemon zest or orange zest for a burst of citrus flavor.
How to make blueberry oat pancakes
- Add oats to a food processor and blend into a powder.
- Add to a bowl with remaining ingredients and stir to combine. Allow batter to rest while pan preheats.
- Portion batter into a nonstick skillet and cook until you see bubbles across the top and the edges look dry.
- Carefully flip and allow to cook on the second side.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. When using a nonstick skillet, your pancakes flip effortlessly with no sticking.
Frozen blueberries - They'll need to be thawed first and drained of any excess juices, which can make your batter thin.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
Wait until you see bubbles - Do not try to flip your pancakes until you see bubbles across your pancake and the edges look dry. These indicators mean your pancake is ready to flip.
Frequently asked questions
Your burner is too hot. Turn the heat down slightly. I like to cook my pancakes on medium-low heat. Every stove is different, so you may have to experiment to find the perfect temperature.
You may be using a baking powder with aluminum. Look for baking powder labeled as 'aluminum-free' to prevent a metallic aftertaste in your baked goods.
Try my recipe for Classic Pancakes or Buttermilk Pancakes instead, adding ½ cup of blueberries to the batter. This recipe is developed specifically for oat flour only.
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📖 Recipe
Blueberry Oat Pancakes
Ingredients
- 1 ¾ cups (120 g) old fashioned oats
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup (227 g) whole milk
- 1 teaspoon vanilla extract
- ½ cup (75 g) fresh blueberries
Instructions
- Add oats to a blender or food processor and process until you have a smooth, fine powder.
- Pour into a bowl and add granulated sugar, baking powder, cinnamon, and salt. Stir to combine.
- Add egg, milk, melted butter, and vanilla extract. Stir until just combined.
- Add blueberries and stir to incorporate. Allow batter to rest while pan preheats.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient - this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner's sugar.
Equipment Recommendations
Notes
- Pancakes raw in the middle?: Your heat is too high, or you're not cooking your pancakes long enough. Turn the heat down slightly, return your pancakes to the pan, and heat slowly to cook the middle without burning the outsides.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or frozen for 1-2 months in a freezer-safe container.
- Optional mix-ins: Add 1 teaspoon of lemon zest or orange zest for a burst of citrus flavor.
Hi! I really liked your recipe! The only thing is that I noticed them a little too salty. Could it be it needs less salt? Also, how much vanilla should I add? The instructions mention vanilla but I couldn't find it in the ingredients list. Thanks!
Hi Veroca, the salt could definitely be reduced by half if they're to salty for you. Thank you for noticing, there should be 1 teaspoon of vanilla extract in this recipe!