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Blueberry Oatmeal Pancakes
5 from 15 votes

Blueberry Oatmeal Pancakes

Blueberry Oatmeal Pancakes combine oat flour, Greek yogurt, and fresh blueberries for a tender and mildly sweet breakfast treat. The batter includes lemon zest and cinnamon, adding a subtle citrus and warm spice note. Cooking on a buttered skillet creates golden pancakes with soft centers speckled by juicy blueberries. These pancakes work well with syrup and additional fresh fruit for a wholesome start to your day.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 10 pancakes
Calories: 132 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/4 cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt sea salt
  • ½ teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 4 tablespoons granulated sugar or coconut sugar
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 egg lightly beaten
  • 2 tablespoons milk if needed
  • 1/2 cup blueberries
  • 2 tablespoons butter for greasing the skillet

Instructions

    Cup of Yum
  1. Mix the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla in a large bowl until smooth.
  2. Mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon in another bowl.
  3. Add the flour mixture to the egg mixture and stir until thoroughly combined with no lumps.
  4. If the batter is too thick, add milk, one tablespoon at a time.
  5. Preheat an electric grill to 350 degrees F, or place a non-stick skillet over medium-high heat.
  6. Add the butter and melt it by moving it around to coat the cooking surface thoroughly.
  7. Pour ¼ cup portions of pancake batter, add 4-5 blueberries to each pancake, and cook until bubbles start forming and the sides become set, about 2-4 minutes.
  8. Flip and cook for 2-4 minutes on the other side or until golden brown.
  9. Serve with syrup and fresh fruit.

Notes

  • Let the batter rest for 10-15 minutes before cooking to improve texture by allowing the oat flour to absorb the liquids.
  • Mix ingredients until just combined; avoid overmixing to keep pancakes light and tender.
  • Watch the batter consistency; it should be lumpy and thick enough to drop from a spoon without running.
  • Flip pancakes only when bubbles form on top and edges look set to ensure proper cooking and fluffiness.
  • Use enough butter or oil in the pan to prevent sticking and promote even browning.
  • Use one egg per cup of flour for best height and texture; this recipe uses two eggs for a bit more structure.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 34mg (11%) Sodium 222mg (9%) Potassium 146mg (3%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 148IU (3%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 pancakes

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 17g 6%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 34mg 11%
Sodium 222mg 9%
Potassium 146mg 3%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 148IU 3%
Vitamin C 1mg 1%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.