Blueberry and Oatmeal Pancakes

Start your morning with the wholesome goodness of Blueberry and Oatmeal Pancakes—soft, fluffy, and brimming with bursts of juicy blueberries in every bite. This satisfying recipe blends hearty rolled oats and all-purpose flour for a balanced texture, with a hint of ground cinnamon for a warm, aromatic touch. Sweetened naturally with maple syrup or honey, these pancakes are a healthier alternative to traditional breakfast fare. Perfect for both busy mornings and lazy weekend brunches, they’re easy to make in just 30 minutes and can be customized with dairy or non-dairy milk. Top them off with fresh blueberries, maple syrup, or a dollop of yogurt for a comforting, crowd-pleasing stack the whole family will love!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1.25 cups milk (dairy or non-dairy)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup or honey
• 2 tablespoons melted butter or neutral oil
• 1 cup blueberries
• 1 teaspoon butter or oil

Directions

Step 1

In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, and salt. Stir to mix evenly.

Step 2

In a separate bowl, whisk together the milk, egg, vanilla extract, and maple syrup (or honey) until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4

Fold in the melted butter (or oil) and blueberries gently to avoid bursting the berries.

Step 5

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 6

Spoon about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.

Step 7

Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides.

Step 8

Remove the cooked pancakes from the skillet and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.

Step 9

Serve the pancakes warm with your choice of toppings, such as additional blueberries, maple syrup, or a dollop of yogurt.

Nutrition Facts

Serving size	796.3 grams (796.3g)

Amount per serving	% Daily Value*
Calories	1458

Total Fat 49.10g	63%
Saturated Fat 24.20g	121%
Polyunsaturated Fat 2.00g
Cholesterol 318mg	106%
Sodium 1742mg	76%
Total Carbohydrate 211.50g	77%
Dietary Fiber 16.90g	60%
Total Sugars 53.00g
Protein 44.10g	88%

Vitamin D 179IU	894%
Calcium 528mg	41%
Iron 11mg	60%
Potassium 1110mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 12.0%

Carbs: 57.8%