Blueberry Oatmeal Pancakes – A Hearty Breakfast Staple
A pancake breakfast just has that special something that brings everyone together. In our house, pancakes are a weekend tradition. Whether it’s a healthy blueberry oatmeal pancake recipe, classic buttermilk, or a fun twist with seasonal flavors, they’re always a hit. They’re nutritious, tasty, and great for making in batches so we can enjoy them all week long.
Why You’ll Love This Blueberry Oatmeal Pancake Recipe
This isn’t your typical pancake recipe. These oatmeal pancakes eat more like a warm, comforting bowl of oatmeal.
The texture is hearty because of the whole grain oat flour. They’re full of natural, healthy ingredients that’ll help you feel full and satisfied. And they taste great!
I choose whole grain oat flour instead of refined flour. This gives the pancakes a nice nutty flavor.
This recipe is also naturally gluten-free. Just make sure to use certified gluten-free oats if you need them! Oat flour soaks up a lot of liquid. If your batter gets too thick between batches, just add a little more oat milk to thin it out.
Packed with Clean Protein
I wanted a healthy pancake recipe that didn’t use protein powder. So, I made these blueberry oatmeal pancakes with clean protein from natural sources—eggs, ground flax seeds, hemp seeds, and oats.
These ingredients give you protein, fiber, and healthy fats for a balanced and healthy breakfast choice.
A great way to boost the protein content even further is to use Greek yogurt. You can add it as a topping or mix it right into the batter. You can also blend cottage cheese into the batter for a smooth, high-protein alternative.
Nuts and seeds also play a big role in increasing protein content while adding crunch and extra nutrition. You can sprinkle chopped almonds, walnuts, or sunflower seeds on top or fold them into the batter for an extra layer of texture. A drizzle of almond or peanut butter on warm pancakes can also boost protein and adds a ton of great flavor.
The Best Blueberry Oatmeal Pancakes
Adding fresh or frozen blueberries takes this healthy pancake recipe to the next level. Blueberries bring natural sweetness and antioxidants. They’re a great addition to the hearty oat base. Plus, who doesn’t love the little bursts of juicy blueberries in every bite?
I also love how versatile these fluffy pancakes are. You can change things up by adding a little cinnamon. You can also swap blueberries for raspberries.
Stir in some chopped nuts for extra crunch. Adding grated apple, cranberries, or banana are great options too. The possibilities are endless!
For those who love a little variety, swapping oat milk for dairy milk can add even more protein per serving. If you’re looking for a dairy free option with higher protein, soy milk is an excellent choice. Whether you keep it classic with oat milk or try a protein-rich milk alternative, these pancakes remain a powerhouse breakfast choice.
Meal Prep & Freezing Tips
One of the best things about this healthy oatmeal pancake recipe is how well these pancakes store. I always make a big batch so we have healthy pancakes ready to go for the week. Here’s how to make them last:
- Refrigerate: Store in an airtight container for up to 4 days. Simply reheat in the microwave or on a skillet.
- Freeze: Place blueberry oatmeal pancakes in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe bag. They’ll keep well for up to 3 months. To reheat, pop them in the toaster or warm them in a skillet.
Serving Suggestions
These blueberry oatmeal pancakes are super versatile. Here are a few of my favorite toppings:
- Classic: Drizzle with pure maple syrup or honey for that traditional pancake breakfast feel.
- Protein Boost: Top with Greek yogurt and a sprinkle of hemp seeds for extra protein.
- Bright & Fresh: Add fresh berries and a little lemon zest for a citrusy zing.
- Nutty & Sweet: Spread with almond butter and a touch of honey for a satisfying, nutty flavor.
Blueberry Oatmeal Pancakes: The Perfect Weekend Breakfast
Whether you’re meal-prepping for the week ahead or just looking for a delicious, wholesome breakfast to enjoy with family, this blueberry oatmeal pancake recipe is a must-try. They’re simple, nourishing, and packed with whole grain oat flour, clean protein, and juicy blueberries. They might not be the prettiest pancakes, but trust me—they’re definitely the tastiest!
Give these a try this weekend, and let me know how you top yours!
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Ingredients:
Dry ingredients
- 1 3/4 cups oat flour
- 6 tbsp quick cooking oats
- 1 1/2 tbsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup hemp hearts
- 1 tbsp ground flax seed
- 1 tbsp sugar
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups milk ( I like to use oat) I like to use oat milk
- 3/4 tsp vanilla extract
- 1 large egg
- 1 cup frozen blueberries (grated apple, cranberries, or banana are great options too.) Grated apple, cranberries, banana are good options too!
Instructions:
- Whisk all dry ingredients in a large bowl to remove any clumps. In separate bowl whisk together wet ingredients.
- Pour wet ingredients into dry ingredients and mix together. Do not over mix. Let the batter rest for 2 minutes after mixing to allow some of the milk to be absorbed.
- Heat pan over medium high heat and melt 1 tbsp oil.
- Using a measuring cup add in about 1/4 cup of the batter onto the hot pan. Cook for about 3 minutes, or until bubbles form on the surface and the edges start to set.
- Flip and cook for another 2–3 minutes, until golden brown and cooked through. If the pan looks dry, add another tablespoon of oil between batches. These pancakes take slightly longer to cook than traditional pancakes due to the oats.
- Remove pancakes from heat and serve warm. Top with Greek yogurt, fresh berries, and real maple syrup for the perfect finish.
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