Blueberry Oatmeal Pancakes

Blueberry oatmeal pancakes are a healthy take on the delicious breakfast classic. They’re filled with juicy berries and ground oats for a sweet and hearty meal. If you are in a breakfast rut, tired of boring oatmeal bowls, but still looking to get all that fiber, these pancakes are your golden ticket. Made with oat flour, which is basically ground oats, NO WHITE FLOUR at all, these are basically your improved oatmeal bowl in pancake form! Easy, fun, and even kids love them!

Greek Yogurt Blueberry Oatmeal Pancakes are a great way to make a classic breakfast favorite on the healthier side! I am a huge fan of making meals in advance, so I usually make a big batch and freeze some for later. They come in handy for breakfast and as an after-school snack, too, with a tropical smoothie.

My first taste of blueberry oatmeal pancakes was in Germany when I was there for a meeting with restaurant owners in Hamburg. They were having a special that day on oatmeal pancakes, so I decided to try them. I am so happy that I did because I could recreate them and serve them to my family later that week when I got home, and they loved them, too! But I added a few things to my recipe.

I am unsure if they used Greek yogurt in their recipe, but it gives these pancakes a creamy richness that makes them unique. I added a whole cup because I did not want them to be dry. I also added some cinnamon for some zing, lemon zest, and juice. These will be one of the fluffiest, hearty, bursting with blueberry flavor, pancakes that you have ever had!

Why you will love this recipe

• They are healthy: You won’t feel guilty about feeding them to the kids.
• Also delicious: The kids will love them. They taste amazing.
• You will love them too: Adults love them too. They are not too sweet.
• Make in minutes: From start to finish, you can have them done in 20 minutes.

What you’ll need to make blueberry oatmeal pancakes

Special items:

• Bowls – For mixing everything up.
• Electric griddle – To cook your pancakes.
• Spatula – For flipping the cakes.

The ingredients:

• Oat flour – I grind my own from quick oats, but you can use ground-rolled oats for more texture.
• Baking soda – helps your pancakes rise.
• Baking powder – Gives these pancakes their light and fluffy texture.
• Sea salt is an excellent flaky salt for baking with no preservatives.
• Cinnamon – For a warm, sweet, and slightly spicy hint.
• Lemon zest – Make your zest for the best flavor.
• Lemon juice—The same here. Squeeze your own juice, too. It is fast, easy, and makes a big difference.
• Sugar – White, granulated sugar for a pure sweet taste.
• Greek yogurt – Plain or vanilla Greek yogurt gives your pancakes rich creaminess.
• Vanilla – Use 100% pure vanilla extract for the most flavor with no bitter aftertaste.
• Eggs – Large eggs, warmed to room temperature.
• Milk – Only used if needed.
• Blueberries – Fresh blueberries, washed and dried.
• Butter – Used to grease the griddle or pan.

How to make blueberry oatmeal pancakes?

1. Mix it all together: In a large bowl, mix the vanilla, lemon zest, lemon juice, eggs, and yogurt. In a separate bowl, mix the flour, sugar, salt, cinnamon, baking soda, and baking powder. Pour the flour mixture into the egg mixture and stir until fully combined but with a few small lumps. If it is too thick, add the milk one tablespoon at a time and stir again, but do not overmix.
2. Preheat the griddle: Preheat the griddle to 350 degrees F or place a skillet over medium-high heat. Add the butter and let it melt, moving it around to completely coat the entire cooking surface. 
3. Cook and serve: After the griddle is hot enough, pour on pancake batter in quarter cup portions and add five blueberries to each one. Cook until bubbles start forming and the sides start to set. This should take two to four minutes. Flip and cook for two to four minutes or until golden brown. Serve with syrup and blueberries.

Expert tip

Is oat flour healthier than all-purpose flour

In my expert opinion, oat flour is much healthier than all-purpose flour. I use it whenever I can. First of all, it has fewer carbohydrates. In addition, it has triple the amount of fiber. And the glycemic index is half of what all-purpose flour is. Your glycemic index is how fast a food raises your blood sugar levels. This is important because foods with high glycemic levels cause blood sugar spikes and crashes, leading to cravings and fatigue.

Oat flour also has nutrients and vitamins like zinc, magnesium, and iron. It also has a lot of copper, phosphorus, manganese, and selenium. Another great thing about oat flour is that it has no gluten, so you can enjoy these pancakes with those people who are allergic to gluten. It is not just good for gluten allergies, either. It is perfect for other allergies as well.

What’s more, you can make your oat flour. Just toss some oats in a food processor and pulse it until ground into a fine powder. And unlike wheat flour, you can eat it raw, which will not make you sick. The flavor is better, too. It has a sweet and nutty flavor. That is why it works so well in this blueberry oatmeal pancake recipe.

Recipe variations and add-ins:

• Other berries: If you do not have (or do not like) blueberries, use blackberries, chopped strawberries, goji berries, or raspberries.
• Different fruit: Instead of berries, experiment with chopped peaches, apples, pears, mangos, pineapples, and bananas. 
• Chocolate: Toss some chocolate chips into the batter. It will still be healthy. Just a little more delicious.
• Other oats: Some other oats you can use are Scottish oats, steel-cut oats, and groats.
• Spicy blueberry pancakes: For spicy food lovers, sprinkle in ginger or add a pinch of red pepper flakes. 

Serving suggestions:

Pancakes are great for breakfast but can also be for lunch, dinner, or a snack.

• These make a delicious dessert sandwich with a filling of Nutella or whipped cream. Try it with my rich homemade whipped topping recipe. It is simple and easy to make with only two ingredients. You can even make it in chocolate!
• For breakfast, serve with a plate of scrambled eggs and some candied bacon!
• If you want these as a snack, spread them with blueberry jam!
• To serve these for dessert, top them with a scoop of vanilla ice cream and blueberry sauce.
• If you have these at breakfast, enjoy them with a cup of London Fog Latte.
• Top the witj you favorite nut butter, some maple syrup or honey!

Frequently asked questions

Why are my oatmeal pancakes falling apart?

It could be that your batter is too loose. Try adding a teaspoon of flour and stir well. If it still seems thin, add another spoonful until it looks thick enough. You want it thick and lumpy enough to drip off the spoon but not runny. It may also be that your pan is not hot enough. If using an electric griddle, it has to be 350 degrees F. One more thing is that you cannot flip your pancakes until bubbles appear on the surface or they are not firm enough to be flipped.

Why are my pancakes so dense and chewy?

There are several reasons why this can happen. You may have used too many eggs. You only want one egg per cup of flour for the perfect pancake. They will be denser than you want if you use more than that. And if you do not add enough, they will not rise as they should. Also, it could have been overmixed. You want lumps in your pancakes. Do not flour the bottom of the bowl. Just a few lumps here and there. And finally, do not press down on your pancakes. They need air to make them fluffy.

Is an electric griddle or cast-iron skillet better for pancakes?

I prefer an electric griddle because you can turn the temperature exactly where you want it. I usually set it to 375 degrees F to preheat; once it is ready, I turn it down to 350 when I start cooking. I will use my cast-iron skillet on medium-high heat if I do not have my griddle.

Why are my pancakes sticking to the pan?

The pan temperature is vital for so many reasons. One of these reasons is to keep your pancakes from sticking to the pan. If it is too hot, the butter will cook away and not provide the oiliness your pancakes need to keep from sticking. You could use oil or shortening instead or reduce the heat. Also, thinner pans do not cook as evenly as thick ones. Ensure you use a high-quality, heavy-duty pan with lots of butter or grease.

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How to store leftovers:

• Refrigerate: Your leftovers will stay fresh for four days in an airtight container in the fridge. Put parchment or wax paper between them to keep them from sticking.
• Freezing: You can freeze these for up to three months in a freezer-safe container. Don’t forget to place the paper between them to prevent sticking.    
• Defrost: Make sure you thaw them overnight for the best results.
• Reheating: Reheat in the microwave for one minute.  

More pancakes recipes to try:

Recipe tips:

• The batter should be lumpy and thin enough to drip off the spoon but not runny.
• Do not flip your pancakes until they are bubbling on top.
• Ensure your pan is hot enough before you start cooking, but not too hot, or they will stick.
• Always make sure you have enough oil in the pan or on the griddle to prevent them from sticking.
• You need baking powder and baking soda for the height and fluffiness of these pancakes.
• Only use one egg per one cup of flour. I use over one cup of flour with this recipe, so I use two eggs.