Blueberry Oatmeal Pancakes: The Ultimate Healthy Breakfast Treat
These Blueberry Oatmeal Pancakes are the perfect blend of fluffy, wholesome, and slightly sweet. Packed with oats and bursting with juicy blueberries, they make for a hearty and satisfying breakfast. They’re easy to make, and you can enjoy them fresh or store for later – they’re great for meal prep!
Ingredients
- ½ cup rolled oats preferably old-fashioned
- ½ cup milk dairy or plant-based
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt for extra fluff
- ½ cup fresh blueberries or frozen, thawed
- Optional: Maple syrup honey, or additional fruit for topping
Instructions
- Prepare the oats:
- In a small bowl, combine the rolled oats and milk. Let them soak for 5 minutes to soften and absorb the liquid.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Combine the wet ingredients:
- In a separate bowl, beat the egg and then mix in the melted butter (or oil), vanilla extract, and Greek yogurt.
- Combine the wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick. Gently fold in the soaked oats and blueberries.
- Cook the pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve:
- Serve the pancakes hot with maple syrup, honey, or your favorite toppings.
Notes
- These pancakes freeze well! Store leftover pancakes in an airtight container in the freezer for up to 3 months. To reheat, simply microwave or toast until warmed through.
- Feel free to swap in whole wheat flour for a slightly heartier option.
- You can add more flavor by mixing in a pinch of nutmeg or using vanilla-flavored Greek yogurt for a sweet twist.
- If you don’t have fresh blueberries, frozen ones work just as well—just be sure to thaw and drain them first to avoid excess moisture in the batter.
- For extra protein, add a scoop of protein powder or chia seeds to the batter.