Best 11 Oatmeal Blueberry Pancakes Recipes

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Indulge in a delightful culinary experience with our enticing Blueberry Oatmeal Pancakes! These fluffy and wholesome pancakes are crafted with a harmonious blend of oats, blueberries, and a touch of sweetness. Savor the perfect balance of flavors in every bite, as the natural sweetness of blueberries complements the hearty texture of oats, all while being enveloped in a golden-brown, crispy exterior. Treat yourself to a stack of these delectable pancakes for breakfast, brunch, or even as a sweet snack. Elevate your pancake game with our additional delightful recipes, including gluten-free, vegan, and protein-packed variations. Each recipe offers a unique twist on the classic, ensuring there's something for every palate and dietary preference. Join us on this culinary adventure and discover the perfect pancake for your taste buds!

Here are our top 11 tried and tested recipes!

BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.

Provided by TheLadyBrianna

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 eggs
⅓ cup honey
¼ cup almond milk
1 tablespoon coconut oil, or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed

Steps:

  • Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
  • Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
  • Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g

OATMEAL BUTTERMILK BLUEBERRY PANCAKES



Oatmeal Buttermilk Blueberry Pancakes image

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

Provided by Martha Rose Shulman

Categories     easy

Time 1h20m

Yield A dozen pancakes

Number Of Ingredients 13

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

  • Combine the milk and rolled oats in a bowl, and set aside.
  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  • If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  • Serve hot with a small amount of butter and maple syrup.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams

MOM'S OATMEAL BLUEBERRY PANCAKES



Mom's Oatmeal Blueberry Pancakes image

These pancakes were a regular feature on Sunday mornings when I was growing up. They're still the best I've ever had. Buttermilk pancakes with oatmeal and blueberries.

Provided by steviewonderbread

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 ½ cups rolled oats
½ cup all-purpose flour
2 teaspoons white sugar
¼ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 eggs
2 cups buttermilk
1 cup frozen blueberries

Steps:

  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
  • Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 45.7 g, Cholesterol 97.9 mg, Fat 5.9 g, Fiber 4.5 g, Protein 13 g, SaturatedFat 1.8 g, Sodium 905.3 mg, Sugar 11.8 g

BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy, and inexpensive! -Amy Spainhoward, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 14 pancakes (1-1/4 cups syrup).

Number Of Ingredients 13

2 cups all-purpose flour
2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
BLUEBERRY SYRUP:
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.

Nutrition Facts : Calories 171 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY BUTTERMILK OATMEAL PANCAKES



Blueberry Buttermilk Oatmeal Pancakes image

DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.

Provided by LAURIE

Categories     Breakfast

Time 13m

Yield 12 pancakes

Number Of Ingredients 9

1 1/4 cups old-fashioned oatmeal (not instant)
2 cups buttermilk
2 eggs, beaten
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2-2 cups blueberries (fresh or frozen)

Steps:

  • Mix oatmeal and buttermilk.
  • Add eggs.
  • Combine dry ingredients separately.
  • Add to the oatmeal mixture.
  • Stir in the butter.
  • Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
  • Cook on hot greased griddle until bubbles show through.
  • Flip and cook on other side until golden brown.

BLUEBERRY BANANA OATMEAL PANCAKES



Blueberry Banana Oatmeal Pancakes image

1/3 cup = 1 packet of instant oatmeal. Try plain oatmeal or experiment with the flavored ones. It's cholesterol free, low in fat, with a serving of fiber, fruit and protein!

Provided by ChefMT

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 9

1/3 cup quick-cooking oatmeal
1/2 teaspoon baking powder
1 tablespoon flour
1 egg white
1/2 teaspoon vanilla
3 tablespoons low-fat milk
1/4 cup frozen blueberries
1/2 banana
2 teaspoons sugar (optional)

Steps:

  • Combine all ingredients. You can substitute any fruits you like.
  • Cook in 2 minutes on each side in preheated nonstick pan or until golden. Makes either one large or several small pancakes.
  • Delicious plain or with syrup!

Nutrition Facts : Calories 274.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.3, Sodium 259, Carbohydrate 53.5, Fiber 5.7, Sugar 21.9, Protein 11.1

BANANA-OATMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP



Banana-Oatmeal Pancakes with Blueberry Maple Syrup image

Breakfast is generally the only meal I'm able to share with my boyfriend, so I like to make a delicious healthy morning meal for us to enjoy. He's a pancake fanatic, so these banana pancakes make a regular appearance at the table.-Jennifer Walker, Denver, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 18 pancakes (2 cups syrup).

Number Of Ingredients 15

1-1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons baking powder
2 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 large eggs
2 cups 2% milk
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla extract
2/3 cup mashed ripe bananas (about 2 medium)
3 cups fresh or frozen blueberries, divided
1 cup maple syrup
Sliced ripe banana, optional

Steps:

  • In a large bowl, whisk oats, flours, baking powder, brown sugar, salt and cinnamon. In a another bowl, whisk eggs, milk, applesauce and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in bananas. Let stand 5 minutes., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., In a small saucepan, combine 1-1/2 cups blueberries and syrup. Bring to a boil; cook and stir 4-5 minutes or until berries are softened. Mash blueberries. Press through a fine-mesh strainer into a bowl; discard pulp. Stir in remaining blueberries. Serve pancakes with syrup and banana slices if desired.

Nutrition Facts :

OATMEAL BLUEBERRY PANCAKES



Oatmeal Blueberry Pancakes image

Tasty and filling...these are nutritional and packed with flavor, you won't miss the calories and fat. Frozen blueberries are fine, just thaw first and fresh cranberries are great around the holidays. Around the holidays, if I have a partial can of pumpkin I use that instead of the applesauce and it is wonderful!

Provided by CaliforniaJan

Categories     Breakfast

Time 20m

Yield 20 pancakes, 4-6 serving(s)

Number Of Ingredients 10

2 cups skim milk
1 1/2 cups rolled oats
1/2 cup Egg Beaters egg substitute
1/4 cup unsweetened applesauce or 1/4 cup pumpkin puree
1/2 cup wheat flour
1/2 cup white flour
2 tablespoons Splenda granular
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup blueberries

Steps:

  • Pour milk over oats and let stand 2 - 5 minutes.
  • Beat in egg beaters, applesauce, then remaining ingredients.
  • Fry on a hot griddle.

Nutrition Facts : Calories 291.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 2.5, Sodium 883.8, Carbohydrate 55.2, Fiber 5.7, Sugar 3.7, Protein 12.6

FLOURLESS OATMEAL BLUEBERRY PANCAKES



Flourless Oatmeal Blueberry Pancakes image

I was looking for a hearty flourless pancake recipe that didn't require buying special ingredients and that tasted great. In all my searching, I couldn't find one so I made up my own. Enjoy!

Provided by HJWilson

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 cups quick cooking oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
⅓ cup honey
4 egg whites
¼ cup milk
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen blueberries

Steps:

  • Combine oats, cinnamon, baking powder, and salt in a bowl. Set aside. Mix honey, egg whites, milk, coconut oil, vanilla extract in a separately bowl. Stir the oat mixture into the egg mixture and mix well.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and top with blueberries. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 57.7 g, Cholesterol 1.2 mg, Fat 17.1 g, Fiber 5.3 g, Protein 9.8 g, SaturatedFat 13.2 g, Sodium 417.4 mg, Sugar 28.3 g

OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES



OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES image

Yield 16

Number Of Ingredients 11

1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup brown sugar
1/4 cup baking powder
1-1/2 teaspoons salt
3 cups quick cooking oats
4 cups rice milk
6 eggs, beaten
1/2 cup olive oil
1 cup frozen blueberries
13 large chicken sausages from whole foods.

Steps:

  • 1.Preheat a lightly oiled griddle over medium heat. 2.In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt. 3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries. 4 Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned. Grill Sausages on stove.

OATMEAL BLUEBERRY PANCAKES



OATMEAL BLUEBERRY PANCAKES image

Categories     Cake     Fruit     Breakfast     Quick & Easy     High Fiber

Yield 12-16 pancakes

Number Of Ingredients 10

1/2 cup white flour
1/2 cup whole wheat flour
1 cup quick oats
2 tablespoons sugar
½ teaspoons salt
1 tablespoon Baking powder
1 ½ cup milk
1 egg
1 tablespoon oil
¾ cup blueberries

Steps:

  • Mix dry ingredients together well. Stir in blueberries. Mix wet ingredients together well. Add wet ingredients to dry and mix until just combined. Cook in a medium hot skillet lightly coated with Pam or canola oil until golden on both sides.

Tips:

  • Use ripe blueberries: Fresh, ripe blueberries burst with flavor and add a pop of color to your pancakes.
  • Don't overmix the batter: Overmixing can make the pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat: This will help them cook evenly without burning.
  • Serve the pancakes warm: Pancakes are best enjoyed warm, so serve them right away with your favorite toppings.

Conclusion:

These oatmeal blueberry pancakes are a delicious and nutritious way to start your day. They're packed with fiber, protein, and antioxidants, and they're sure to please everyone at the table. Whether you're looking for a healthy breakfast option or a special treat, these pancakes are sure to hit the spot. So next time you're in the mood for pancakes, give this recipe a try. You won't be disappointed!

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