Fluffy Blueberry Oatmeal Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

An easy blender recipe for fluffy blueberry oatmeal pancakes packed with juicy blueberries in every bite.

5 from 21 votes

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.

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.

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.

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.