Blueberry oatmeal pancakes are a wholesome, delicious twist on the breakfast classic. Packed with hearty oats, bursting blueberries, and a hint of vanilla, these pancakes are as nutritious as they are satisfying. Perfect for a leisurely weekend breakfast or a quick weekday treat, they pair wonderfully with maple syrup, fresh fruit, or a dollop of yogurt for a balanced start to your day.
Ingredients
- 1 cup rolled oats
- 1 cup milk (or non-dairy alternative)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1 tbsp honey or sugar (optional)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil, for cooking
Instructions
- Soak the Oats:
- In a medium bowl, combine the oats and milk. Let sit for 10 minutes to soften.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Combine the Wet Ingredients:
- Add the egg, melted butter or coconut oil, honey (if using), and vanilla extract to the oat mixture. Stir until well combined.
- Make the Batter:
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the blueberries.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve:
- Serve the pancakes warm with maple syrup, extra blueberries, or your favorite toppings.
Blueberry oatmeal pancakes are fluffy, flavorful, and a great way to enjoy a healthier take on a breakfast favorite. These pancakes are sure to become a staple in your morning routine!
