Healthy Blueberry Oat Pancakes
These fluffy pancakes are made with 7 good for you ingredients! Enjoy them on the weekend or freeze for a quick healthy breakfast all week!
A big family breakfast on Saturday is a must in my house. Sometimes we go savory and sometimes only sweetness will do. These Healthy Blueberry Oat Pancakes are often requested and I am usually happy to oblige.
The best part? They come together in just a few minutes with only 7 ingredients.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Old fashioned rolled oats or quick cooking oats
- Milk (almond, oat, or cow’s milk)
- Pure maple syrup
- Vanilla extract
- Baking powder
Blend everything together except for the blueberries. Heat a large skillet or griddle over medium heat. Add a little oil or butter to help prevent sticking.
Once the pan is hot, spoon 1/4 cup of the batter into the skillet to create a pancake. Repeat to create multiple pancakes but be sure that the pancakes aren’t touching. Add a few blueberries to each pancake.
Once you see a few bubbles on the surface of your pancake use a spatula to carefully lift the pancake a bit. You’re looking for a nice golden color on the side touching the pan. When you’ve achieved that color you’re ready to flip the pancake. Cook until remaining side is also golden brown. Remove the finished pancakes from the pan and set aside on a plate.
I hope you enjoy and make these pancakes part of your family’s weekend tradition too!
How do oat pancakes compare to pancakes made with all purpose flour?
These are soft, perhaps not quite as fluffy as if you’d used white flour but close! And the flavor is truly everything you want in a blueberry pancake. I doubt someone will even be able to notice that they’re made with oats.
Can you use oat flour?
For these pancakes we’re blending oats to create our own oat flour; however, if you have oat flour handy you can go ahead and use that. Just use 1 cup of the flour to achieve the right batter consistency.
Can you use steel cut oats?
No. This recipe has been tested with old fashioned rolled oats and quick cooking oats. They work best because they have already been partially processed so they blend easily and cook quickly.
Is this recipe dairy free and vegan?
Yes, just be sure to use a dairy free milk like almond or oat milk.
Is this recipe gluten free?
Yes, if you use gluten free oats.
Can you prepare the batter ahead of time?
No. Oat batter continues to thicken as it sits so I don’t recommend making the batter more than a few minutes before cooking the pancakes.
Can you freeze these pancakes?
Absolutely! I like to make two or three batches at once so that I can freeze lots of them! Once they’ve cooled store them in a freezer safe container (I use freezer bags) with wax or parchment paper between layers. This will keep the pancakes from sticking together.
Healthy Blueberry Oat Pancakes
- 1 1/2 cups old fashioned rolled oats or quick cooking oats
- 1 cup milk of any kind, unsweetened and unflavored
- 1/3 cup applesauce
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 cup blueberries
- Add the oats, milk, applesauce, maple syrup, vanilla extract, and baking powder to the blender. Blend until smooth.
- Oat batter continues to thicken as it sits. For thinner pancakes start cooking right after blending. This will yield 10 pancakes. For thicker pancakes let the batter sit for a few minutes. This will yield 8 to 9 pancakes. (I like to start cooking mine immediately but it's really a matter of personal preference.)
- Heat a large skillet (nonstick or cast iron both work well) or griddle over medium heat. Add a little oil or butter to help prevent sticking.
- Once the pan is hot, spoon 1/4 cup of the batter into the skillet to create a pancake. Repeat to create multiple pancakes but be sure that the pancakes aren't touching. The size of your skillet or griddle will determine how many you can fit at one time. Add a few blueberries to each pancake.
- Once you see a few bubbles on the surface of your pancake use a spatula to carefully lift the pancake a bit. You're looking for a nice golden color on the side touching the pan. When you've achieved that color you're ready to flip the pancake. Cook until remaining side is also golden brown, usually 2 to 3 minutes. Remove the finished pancakes from the pan and set aside on a plate.
- Repeat this process until you've used all the batter. You may find that you need to reduce the heat to medium low as you cook the next few batches. It really just depends on how well your pan holds heat. Adjust the temperature as necessary.
- Serve pancakes immediately with butter, maple syrup, and/or fresh blueberries on top.