These are the BEST blueberry pancakes! Moist, fluffy, and packed with yummy oats! Skip the bowl of oatmeal and fix these blueberry OATMEAL pancakes instead!
Well hello fluffy pancakes, it’s so good to see you this morning. Now to be completely honest, I have no problem eating cake for breakfast. I’m talking 4-inch tall chocolate frosted cake goodness. Birthday cake, wedding cake, (NOT fruitcake – ewe), Sunday family gathering bunt cake – it mattereth not. Cake is wonderful and I will eat it anytime of day or night.
Someone once upon a time did not share my bold 7 AM cake-eating ways and so they invented a panCAKE to make themselves feel a bit better about having cake for breakfast. I don’t see much of a difference, you’re basically pouring liquid frosting all over it. It’s cake.
Regardless, I’m a BIG huge ever-lovin’ pancake fan so I’ll be forever grateful they were invented. And today I’m introducing you to my new best friends, the blueberry oatmeal pancakes. This is one of those hybrid recipes that comes as a result of my innate indecisiveness. Shall I have blueberry pancakes? Or blueberry oatmeal?? Ummmmmmm, BOTH! Ahhhhhh, I feel much better. I love the fluffiness of these pancakes and the fact that they have no extra crazy ingredients, just stuff you’ve probably got in your pantry already plus a few blueberries. And they are yum to the max!
Blueberry Oatmeal Pancakes
- 3/4 cup flour (more as needed)
- 1/4 cup rolled oats
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half & half (or other milk)
- 2 tablespoons vegetable oil (or melted butter)
- 1 egg
- 1 cup fresh blueberries, rinsed and patted dry
- optional: syrup, additional fresh blueberries, powdered sugar
- Whisk together flour, oats, sugar, baking soda, and salt. In a separate bowl mix half and half (or milk), oil, and egg until smooth.
- Add wet ingredients to dry ingredients and stir until combined. (It will still be a little lumpy - this is GOOD. It will keep your pancakes nice and fluffy) Gently stir in blueberries.
- Preheat a large nonstick skillet or griddle to medium-high heat (or about 300 degrees). Spray with cooking spray.
- Pour 1/4 cup of batter onto the skillet. Cook for 2-3 until bubbles form in the top of the pancake and the edges start to look "dry". Flip and cook another 2 minutes on the other side. Repeat with remaining batter.
- Optional: Serve warm with syrup (I used blueberry), fresh blueberries, and sprinkle with powdered sugar.