These Blueberry Oatmeal Pancakes are lighter and healthier than traditional ones, but just as delicious! Made with oats and fresh blueberries!
Usually around 5pm my daughter watches me gather up my bowls and utensils, and she asks the proverbial question, “what are you making tonight, Mommy?” This time, when I responded with “pancakes,” she immediately went running around the house yelling “pancakes! pancakes!” This, of course, confirmed I had made the right decision.
The sweet or savory options with pancakes are limitless and contribute to their shear awesomeness.
In this case, I adapted a recipe for Oatmeal Cookie Pancakes. I substituted the raisins with blueberries, added pecans, and increased their size. They were perfect.
As a parent of two little ones, my life is ruled by routine, but having breakfast food for dinner now and again is a small relief from that. And it’s fun! Pancakes are also a favorite among all age groups, so you’d be hard pressed to find any objections no matter what time of day you serve them.
When we finished eating, my daughter made a suggestion for tomorrow night’s dinner. “Maybe we can have cookies?” Uh oh.
Other pancake recipes you might like!
How To Make these Blueberry Oatmeal Pancakes
Blueberry Oatmeal Pancakes
- 2 large eggs
- 2 cups buttermilk
- 3 tablespoons unsalted butter ,melted and cooled
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup old fashioned oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup fresh blueberries
- 1/4 cup chopped pecans
- In a large bowl beat the eggs. Add the buttermilk, butter, and vanilla and mix to combine.
- Add flour, oats, sugar, baking powder, baking soda, cinnamon and salt. Mix well until smooth. Fold in blueberries and pecans; let batter set for a few minutes.
- Over medium heat, set a griddle or non-stick pan; spray with cooking spray.
- Pour a 1/4 cup of batter onto the surface. Cook until bubbles form and begin to pop, about 3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, about 2 more minutes.
- Serve with maple syrup or butter.