Blueberry Oatmeal Pancakes
These easy blueberry oatmeal pancakes are light, fluffy, loaded with fresh juicy blueberries and taste absolutely delicious! They're made with 100% oat flour, so it's basically like eating a bowl of oatmeal in pancake form. If you're looking for a nutritious and satisfying breakfast that tastes like a treat, these healthy blueberry oatmeal pancakes are for you.
What I love most about these blueberry oatmeal pancakes is that they're essentially a bowl of oatmeal in pancake form.
They're actually better than a bowl of oatmeal because they contain protein from eggs and healthy fats, but taste so much better. Like my Oatmeal Dutch Baby Pancake, they're made entirely from oat flour.
These blueberry oat pancakes are naturally gluten free, can easily be made dairy free and also freeze and reheat well.
They're great for busy mornings when you need a quick, but healthy breakfast that satisfies. I like to make a big batch on the weekend, freeze the leftovers, then heat them up in the toaster oven for easy, healthy weekday breakfasts.
Love blueberries? Try my grandma's famous blueberry pie recipe or this simple, buttery lemon blueberry pound cake!
Why This Recipe Works
- Made with less than 10 simple ingredients.
- Freeze well and great for meal prep.
- No all purpose flour required and completely gluten free.
Oat flour - If you need these pancakes to be gluten free, make sure you use a gluten free oat flour. Oats are often contaminated with gluten unless they are certified gluten free. You can make oat flour from any type of oats by pulverizing in the blender or food processor.
Milk - You can use any type of milk. I've made them with regular milk, buttermilk, unsweetened almond milk and even homemade cashew milk with great results every time. Soy milk and oat milk will also work.
Eggs - Use large eggs for this recipe.
Maple syrup - Maple syrup is used for sweetening the batter and for topping. You can substitute with honey or agave if you don't have any on hand.
Butter or coconut oil - Butter or coconut oil will work. Just don't substitute a liquid fat. You want to use a melted solid fat. If you are sensitive to coconut taste, use butter.
Fresh blueberries - You can usually find fresh blueberries in the summer months in grocery stores. I recommend fresh instead of frozen for this recipe since frozen may make the batter too runny and change the pancake texture.
*Find the full ingredient list in the recipe card below!
How to make oat flour
No oat flour? No problem.
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You can easily make your own oat flour by pulverizing oats (any kind) in a high powered blender or food processor until they form a finely ground flour. That's it!
I like to make a big batch of oat flour and then measure it out as needed for each recipe.
Helpful Equipment
Whisk - A whisk will help blend all the ingredients together. You can also use a fork or a blender.
Griddle - Griddles provide a nice flat surface for pancakes that make flipping easier. You can also use a large skillet.
Step by Step Instructions
- In a medium bowl, whisk together the oat flour, baking powder and salt.
- Add the milk, eggs, maple syrup, vanilla extract and melted coconut oil or butter to the dry ingredients and whisk until thoroughly combined and no lumps remain (you can also do this in a blender or with an immersion blender if it's easier).
- Stir in the blueberries, then let the pancake batter rest for 5 minutes so it can thicken up a bit.
- Melt coconut oil or butter on a hot griddle or large frying pan over medium heat. Pour batter - about ¼ - ⅓ cup at a time - onto the griddle and let cook until a few bubbles appear on top, about 2-3 minutes. Flip and cook the second side for another 2-3 minutes on the other side, until golden brown, then repeat until all the batter is gone.
- Serve warm with butter and maple syrup and/or extra blueberries on top. Leftovers can be frozen and reheated in a toaster oven.
Tips for Success
- Make this recipe even easier by blending all the ingredients together in a blender. Then, you can pour the batter right into the pan from the blender and clean-up is a breeze!
Serving Suggestions
These oatmeal blueberry pancakes are delicious topped with whipped cream or Greek yogurt for some extra protein. I like to sweeten it with a little bit of honey and vanilla extract!
Serve them with these 10 minute Soft Scrambled Eggs with Ricotta and some sticky sweet Candied Bacon for a full brunch spread.
And don't forget the coffee! Serve them with a tall glass of homemade cold brew coffee or an aoffogato (a scoop of vanilla gelato with espresso poured over top) for a little treat!
FAQ
Absolutely! These pancakes store beautifully in an airtight container in the refrigerator for about 3 days. This is also a great recipe for freezing. Once pancakes cool to room temperature, place pancakes on a parchment lined baking sheet and freeze for about an hour. Then transfer to freezer bags. Reheat refrigerated or frozen pancakes in the toaster oven.
It's best to make the pancakes when the batter is fresh. It tends to thicken as it sits, which can alter the texture a bit.
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Easy Blueberry Oatmeal Pancakes
Ingredients
- 2 cups oat flour *see note
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup milk of choice
- 2 large eggs
- 2 tablespoons pure maple syrup plus more for serving
- 2 teaspoons vanilla extract
- 1 tablespoon melted coconut oil or butter plus more for cooking and serving
- 1 cup fresh blueberries
Instructions
- In a medium bowl, whisk together the oat flour, baking powder and salt.
- Add the milk, eggs, maple syrup, vanilla extract and melted coconut oil or butter, then whisk until thoroughly combined and no lumps remain (you can also do this in a blender or with an immersion blender if it's easier).
- Stir in the blueberries, then let the batter rest for 5 minutes so it can thicken up a bit.
- Melt coconut oil or butter on a griddle or large skillet over medium heat. Pour batter - about ¼ - ⅓ cup at a time - onto the griddle and let cook until a few bubbles appear on top, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side, then repeat until all the batter is gone.
- Serve warm with butter and maple syrup. Leftovers can be frozen and reheated in a toaster oven.
These pancakes are so good. Even though they appeared as if they were going to be dry, this was not the case. They were so fluffy. I used oat milk. So glad I found a perfect gluten and dairy free pancakes for Sunday brunch. The only thing missing was a few strips of bacon. 🤣
So glad you love them! Thanks for leaving a review!
One pancake is 10 calories!!!!.....YESSSSSS!!!!!!!
I am always in the hunt for a healthy pancake recipe to make my toddler and the whole family loves this recipe.
Thank you @coleycooks for sharing this recipe. The Oat blueberries pancakes was a hit. Love the sweetness of the fresh frozen blueberries. I didn’t have maple syrup so I replaced it with raw honey and it was delicious.
So glad you loved the recipe! Thanks for the review!
Great recipe! Made mine vegan as well (applesauce instead of eggs.) I've made these blueberry, banana, and pumpkin. All have worked out great!
So glad you love the recipe!