Blueberry Oat Pancakes

Blueberry oat pancakes are thick, fluffy, and filled with fresh blueberries. Old fashioned oats are blended and mixed with pantry staples to make this hearty weekend breakfast.

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Author Heather

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.

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.

Nutrition