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These blueberry pancakes are made with oats and blended into a hearty, pourable batter that’s ready in minutes.
Fluffy Blueberry Oat Pancakes
These blueberry oat pancakes have a thick, satisfying texture and come together fast in the blender, so they never fall apart. For a blender-free recipe, add blueberries to my oatmeal pancakes.
They’re made without bananas (save that for my banana oatmeal pancakes), so the sweet flavor of juicy blueberries really shines. This recipe is a close second to my classic fluffy blueberry pancakes, just with a more wholesome twist.
Ingredients
Old-fashioned oats (rolled oats) and fresh or frozen blueberries are at the heart of these blueberry oatmeal pancakes, baking powder makes them fluffy, and a little salt enhances the flavor. Milk, dairy or non-dairy, is the liquid, and eggs bind the batter. Melted butter adds moisture, and a little touch of sugar, which you can leave out, gives them golden edges and sweetness.
How to Make Blueberry Oatmeal Pancakes
The batter is blended, the berries are folded, and the pancakes are cooked to perfection. If it’s your first time, watch the quick video in the recipe card before you start.
- Make the batter in the blender by adding all the ingredients except the blueberries, with the liquids at the bottom. Blend long enough until you have a thick batter and the oat flakes aren’t visible.
- Fold the blueberries into the batter after transferring it into a bowl. Let the batter sit in the bowl for 5 minutes so the oats have time to absorb the moisture.
- Cook them on a hot, greased pan, over medium heat, pouring about ¼ cup of batter per pancake, for about 2 minutes per side. If they don’t cook through but the outsides are brown, this means your heat is too hot.
- Serve them warm, drizzled with your favorite pancake syrup or a homemade blueberry syrup you can make in 10 minutes.
Batter Texture for Oat Pancakes
This batter is thicker and darker than traditional pancakes made with all-purpose flour. Blending the oats breaks them down to absorb the liquid, creating a rich, thick texture that’s perfect for pancakes.
Make next: Apple Oat Pancakes
How to Keep Oatmeal Pancakes from Falling Apart
Oatmeal pancakes often fall apart when the oats are mixed in by hand and don’t absorb enough liquid. Blending the batter helps the oats break down and soak up the moisture at the same time, creating a sturdier, more cohesive texture.
Fluffy Blueberry Oatmeal Pancakes
Watch how it’s made:
Ingredients
- 1 cup milk, any
- 2 eggs
- 3 tablespoons butter, melted
- 2 cups old-fashioned oats
- 1 tablespoon baking powder, aluminum-free
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup blueberries, fresh or frozen
Instructions
Make the pancake batter:
- Place all the ingredients in the blender in the order listed, except the blueberries, making sure the milk is first to ensure a smooth batter. Blend for 1 minute until smooth. Pour the batter in a large bowl, using a spatula to scrape the sides of the blender to get it all in.
- Fold the blueberries into the batter. Let it rest for 5 minutes so the oats absorb all the moisture. The batter will be thick.
Cook the pancakes:
- Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of pancake batter onto the greased pan, making sure each pancake has several blueberries.
- Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the blueberry oatmeal pancakes over and cook for another 2 minutes on the other side. Avoid pressing down with the spatula; this yields dense pancakes. Repeat with the rest of the pancake batter.
Serve & Store:
- Build a stack of warm blueberry oatmeal pancakes on a plate and top them with your favorite toppings and syrup.
- Refrigerate leftover pancakes for up to 3 days or freeze them for up to 3 months.
Notes
- Use aluminum-free baking powder to avoid the metallic aftertaste. Check the ingredients on the package. will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
- Old-fashioned oats or rolled oats will hold the pancakes together best. You’ll need to use more oats if using quick-cooking (about 2 tablespoons to ¼ cup).
- If the middles are not cooked but your pancakes are browning, this means your pan is too hot. Rinse the pan under water, reduce the heat source for the next batch.
Ann-Marie says
The recipe is great! I add 3/4 of a banana, a tablespoon of organic peanut butter, and use coconut oil on the pan.
Datleane Tayler says
I am wanting to know if I could use a Bullet as a Blender? Also, can you keep unused batter in the refrigerator & if so for how long? Thank you, Darleane
Laura Fuentes says
Yes, you can use a “bullet” blender to make this recipe. Use the larger size. Store uncooked pancake batter in the fridge for up to 2 days. Let it come to room temperature before cooking it again because cold batter is very thick. Cooked pancakes can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
Dee says
Great and easy recipe
Amanda says
These were delicious, healthy and so easy to make. We loved them. I topped mine with a tablespoon of maple syrup and two tablespoons Greek yogurt with a sprinkle of cinnamon on top. Thank you for a no fuss healthy pancake recipe!
Ieva says
Yum! Just had these for breakfast and they are super delicious! Made them with fresh blueberries, but will try them with frozen blueberries again this weekend!