Oatmeal-Blueberry Pancakes

Seems like I’ve been on a bit of a roll with breakfast recipes lately, doesn’t it? Since the last one for those little Hash Brown-Omelet Skillets went over so well, I thought I’d go ahead and share this one with you, too.  Sometimes I feel like a good savory dish in the morning, but sometimes I enjoy something with a little sweetness. Not too sweet, mind you, but just a light touch of sweetness like these pancakes. Now these are not light, airy pancakes like you might be thinking of. They’re really substantial, hearty food. Three of these keep me going until mid-afternoon. That’s because they’re just full of ingredients that are good for you like oatmeal, nuts, and whole wheat flour. Just drizzle on a little maple syrup and add a couple of slices of bacon to the plate you’ll have a real treat for breakfast.

The recipe that I worked from for these oatmeal blueberry pancakes came from a lovely vegetarian cookbook, Welcome to Claire’s, written by Claire Criscuolo. Claire’s recipes use organic, locally grown ingredients, dairy-free butter substitutes, and other things that I don’t normally have in my kitchen. I think that’s wonderful if that’s what you want to do, but y’all know it’s just not how I roll. So I made the recipe using readily available ingredients from my local grocery store. Claire might not approve, but dang these sure were good!


The recipe calls for 1/4 cup of freshly squeezed orange juice and some zest, but I decided to use some of the last of the Christmas clementines instead. It worked out so well! We loved the flavor it added to the pancakes.

Combine oats, milk and orange juice

So, start out by combining the oats, milk and orange juice in a large mixing bowl. Let it sit for 15 minutes until the oats soften.

Add eggs and butter to Oatmeal Blueberry Pancakes

Add the eggs and butter and beat with a wooden spoon until well combined.

Dry ingredients for Oatmeal-Blueberry Pancakes

In a small bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.

Add dry ingredients to Oatmeal-Blueberry Pancakes

Stir the dry ingredients into the wet mixture. Stir until the dry ingredients are fully incorporated.

Fold in blueberries and pecans

Gently fold in the blueberries and pecans.

Oatmeal-Blueberry Pancakes on griddle

Heat a griddle pan over medium heat. If using an electric griddle, heat to about 275-300 degrees. Spray the griddle with cooking spray. Pour the batter in ¼ cupfuls onto the heated griddle. These pancakes tend to run just a bit rather than making perfectly circular pancakes as you may be accustomed to. I rather like the odd shapes myself.

Cook until golden brown, about two minutes on each side. Garnish with additional blueberries and pecans if desired. Serve with warm syrup.

Oatmeal-Blueberry Pancakes
Prep time
Cook time
Total time
Delightful oatmeal and blueberry pancakes made with whole wheat flour, orange zest, blueberries, and pecans. Perfect for breakfast, brunch, or even dinner.
  • 2 cups rolled oats
  • 1 ¾ cups milk
  • ¼ cup freshly squeezed orange juice
  • 2 eggs, lightly beaten
  • 4 tblsp. butter, melted
  • ½ cup whole wheat flour
  • 1 tblsp. turbinado sugar
  • 2 tsp. grated orange zest
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. cinnamon
  • ¼ tsp. cardamom
  • 1 cup blueberries
  • ¼ cup chopped pecans
  • Cooking spray
  • Syrup for serving
  1. In a bowl, combine the oats, milk and orange juice.
  2. Set aside for about 15 minutes until the oats soften.
  3. Add the eggs and butter and beat with a spoon until well combined.
  4. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir well to mix until the dry ingredients are fully incorporated.
  5. Gently fold in the blueberries and pecans.
  6. Heat a griddle pan over medium heat and spray it with cooking spray.
  7. Pour the batter in 1/4 cupfuls onto the heated griddle.
  8. Cook until golden brown, about two minutes on each side.
  9. Serve with syrup.
Original recipe from Welcome to Claire's by Claire Criscuolo,

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other pancake recipes you might enjoy from around the internet:

What I was cooking…

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else. Really.


  1. says

    Love this recipe and the step-step photos. The recipe sounds delicious and nutritious, it’s the kind of recipe that I’m always interested into. It’s not hard to eat well, you just have to find the right recipe. I think I have to give this recipe a try soon, and will let you know how mine turns out. Thanks for sharing :) If I post it on my site, I will for sure give you the credit back!

    • says

      Hi Lana, made these pancakes for breakfast today, and I absolutely enjoyed them. Moist in the inside and slightly crispy on the outside. Served the pancakes with maple syrup, delicious. I used mixed frozen berries instead of fresh blueberries, and they still turned out great. I cooked each side for about 5 minutes to reach the nicely brown. I put up the recipe to my site too, and of course I gave the credit back to your site. Really love your site, I will look for more good recipes here :)

        • says

          Yes, I did cook them longer, because after the first 2 minutes, the pancakes were still runny and hard to flip over, so I had to wait until they were all set, which really made them nicely brown and crispy. I heated up the leftovers this morning, and they were in the oven for a bit too long, then turned into the pancake toasts, haha. But I still enjoyed them very much!

  2. Uncle J says

    After seeing this post last night, I had to make it for breakfast this morning. The girls and I, plus one of the neighborhood kids who slept over, went through 16 of these this morning. I, being a strong team player, ate 6 myself. This is a marvelous breakfast dish. Thank you for sharing it with us.

  3. says

    Hello, new obsession. How are you is everything okay mind if i eat you now? I love that you added some nuts to this batter to give it an extra crunch. And I never thought about letting the oats sit in the liquid to help soften them a bit… I’ll be sure to do that next time I have pancakes, which, let’s face it… will probably be tomorrow and will probably be these!

  4. says

    what a tasty pancake, something about oatmeal and blueberries that go together, well, maybe banana too… these sure do sound like they could keep me going most of the day, at least til lunch anyway… nice Lana, real nice

  5. says

    I’m like you Lana, most of the time I like savory breakfasts, but when I want sweet, I want sweet! I like that these are healthier than other pancakes and it looks like they have a lot of texture too. Yum!

  6. says

    These looks so delicious and I love the orange flavor in them. I bought a basket of fresh blueberries last night so I just might surprise my kids tomorrow morning.

  7. says

    are these dishes Historic America by Johnson Brothers? they caught my eye when i saw this on Pinterest….it is my china and I hardly ever see anywhere……


Leave a Reply

Your email address will not be published. Required fields are marked *