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Learn how to make soft and fluffy Blueberry Oatmeal Pancakes with this easy recipe. Perfect for breakfast or brunch, these healthy blueberry pancakes come together in a blender in under 10 minutes. Quick, simple and so versatile that you can even make them high protein or vegan!
I still remember the calls with my grandma back in Summer. “Matteo, amore della nonna, you should see the amount of fresh blueberries we just picked up from our garden. They’re so sweet and juicy that your brother already ate a whole basket. I just with i could send you some…But don’t worry, I’m freezing some for when you come and visit. All for you, I promise!!”.
Well, let me tell you that one of the things I miss the most about living with my family in Italy is having access to unlimited fruit and vegetables. Especially those huge, juicy and irresistible blueberries my grandma was talking about.
After almost a year, last week I finally went to visit my family. I walked into Nonna Angela’s house in the late hours of a cold December day, with a frozen nose and sleepy eyes. But no matter how late or cold it was, my grandma was there, sitting in her kitchen holding two huge bags of frozen blueberries all for me. Oh dear friend, describing my excitement into words is as hard as impossible. All my repressed cravings came back, stronger than ever before. Seeing those juicy babies, I already knew what was on the menu for breakfast the next day: Oatmeal Blueberry Pancakes. But only after a big bowl of blueberry yogurt right before bed.
Table of Contents
Ingredients for blueberry oat pancakes
- Egg. One of the key ingredients in this recipe, the egg will make your pancakes soft and fluffy without the need for butter or oil. In case you follow a vegan diet, replace with half mashed banana.
- Rolled oats. We are going to blend the oats together with all other ingredients until the flakes become flour and the batter gets smooth. This recipe can be prepared with either old fashioned rolled oats, quick oats, or even oat flour. Be sure your oats are gluten-free, if you have dietary allergies or intolerances.
- Maple syrup. The maple syrup will sweeten your oatmeal blueberry pancakes in a healthy way, without the need for refined sugars or artificial sweeteners. You can replace with honey, agave syrup, coconut sugar, brown sugar or any other sweetener you want.
- Milk of choice. You are free to use any type of milk, dairy or dairy-free. My suggestions are unsweetened almond milk, soy milk, semi-skimmed milk and oat milk.
- Baking powder. This ingredient will help blueberry oat pancakes rise, get soft and super fluffy as we like.
- Blueberries. Both fresh and frozen blueberries work, but I recommend making healthy oatmeal pancakes with fresh blueberries. These are juicer and tastier.
Can I make blueberry pancakes with protein powder?
Of course you can make oat pancakes with protein powder. Just replace about 30 grams (1/3 cup) of the oats with a scoop of your favorite protein powder and adjust with some more milk in case that the batter gets too thick. Whey, casein and vegan protein powder are all great.
This being said, my recommendation is to opt for casein or plant based options because whey protein powder tends to produce drier pancakes. Speaking of flavor, feel free to choose any. My favorite picks are vanilla, chocolate and unflavored.
Vegan blueberry pancakes
Here is how to adapt this recipe in case you follow a vegan diet. First and foremost, replace the egg with half mashed banana or one flaxseed egg. Last but not least, opt for dairy-free milk alternatives such as almond milk, soy milk or oat milk.
How to make blueberry oatmeal pancakes in a blender?
Making blueberry pancakes with oatmeal is very simple. It doesn’t require anything more than a blender, a skillet and 10 minutes or you day. All you should do is adding to a blender all ingredients, except from the blueberries, and mixing until you get a smooth batter. Once ready, stir into into the mixture a handful of blueberries and cook your pancakes until nicely fluffy.
How to store oatmeal pancakes?
After making, serve the blueberry pancakes right away or save them for later. Leftovers can be stored in the fridge or in the freezer.
- Fridge: Let cool, then place the oil-free pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a skillet.
- Freezer: Let cool completely, then line the pancakes over a baking tray and freeze for about 2 hours. After two hours, place in a zipper bag and freeze for up to 2 months. Freezing in two batches ensures that they do not stick together in the bag. Before eating, reheat in the microwave or toaster until they’re soft and fluffy once again.
Recipe tips
- Use fresh blueberries. Although frozen and fresh berries will all work, my strongest recommendation is to prefer fresh fruit whenever possible. Fresh blueberries tend to be juicer, sweetener and a way more delicious.
- Sweeten to taste. The amount of maple syrup you’ll need depends on your own taste preferences. I recommend starting with 1 tablespoon and adding up to 2 tablespoons if it is necessary. Also keep in mind that the blueberries are going some extra sweetness.
- Don’t blend too much. Add all ingredients to your food processor and process just until getting a smooth batter. Overmixing will make your blender pancakes quite tough and dry.
- Cook on medium-low heat. For even cooking and fluffiness, cook your pancakes over medium-low heat. Avoid high temperatures, as they can cause them to burn and get dry.
- Let cool before serving. Out of experience I can say that healthy pancakes have a better taste after they have cooled a bit. They will get more flavor, at least for me.
- Serve with your favorite toppings. To get the most out of your breakfast, consider serving them with a drizzle of maple syrup, honey and a good spread of your favorite nut butter. I really like cashew butter, it perfectly fits with blueberries. And make sure you pair your oil-free pancakes with a bowl of Greek yogurt for additional protein!
FAQ – Frequently asked questions
Yes, this recipe can be prepared with either fresh or frozen berries depending on what available at home. Having said that, I still recommend fresh berries because they have more taste and hold better their shape while preparing pancakes.
Quick cooking oats are almost as good as rolled oats. You’ll get nearly the same result both in terms of taste and texture, but the batter may get sightly thicker. Fix it with additional milk if this happens. The reason is that quick oats tend to absorb more liquid.
Yes, you can also prepare these pancakes using directly oat flour instead of blending the flakes into powder. In this case, you can choose to mix all ingredients into a bowl as you would do for normal flour. No need for blender!
The amount of maple syrup or sweetener to use depends on your preferences. For me one tablespoon is already enough, but you may need to add more in case you want sweeter pancakes.
This recipe makes 2 abundant servings of oat pancakes, each of which provides about 290 calories, 13 grams of protein, 36 grams of carbohydrates and 9 grams of fats. Please beware that these nutritional values are approximations only. For precise information calculate your own nutritional values.
More healthy pancake recipes
- Low calorie pancakes
- Healthy Greek yogurt pancakes for one
- Healthy sheet pan pancakes
- Protein pudding pancakes
- Pumpkin pancakes
- Healthy apple pancakes
- Cottage cheese pancakes
- Oat flour pancakes
- Protein pancakes without banana
- Protein pancake pizza
- Cottage cheese pancakes (Syrniki)
- Low carb coconut flour pancakes
- Keto chocolate protein pancakes
Blueberry Oatmeal Pancakes
Ingredients
- 1 egg, or ½ mashed banana for vegan pancakes
- 120 grams (1 ¼ cups) rolled oats
- 1 to 2 tbsp maple syrup, or honey, to taste
- 1 tsp baking powder
- 100 ml (⅓ cup 1 tbsp) milk of choice
- 60 grams (⅓ cup) blueberries, fresh or frozen
High Protein Blueberry Pancakes
- replace 30 grams (1/3 cup) of oats with your favorite protein powder
Instructions
- Add to a blender oats, maple syrup, baking powder, egg (or 1/2 banana) and milk of choice. Process until you get a smooth pancake batter; the oats should have become flour.
- Using a spatula or a spoon, stir blueberries into oatmeal pancakes batter.
- Pour one scoop of batter into a hot and greased pan. Cook the pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
- Serve blender oatmeal pancakes with more blueberries and nut butter if desired.
