These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans.
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 Oatmeal Blueberry Pancakes.
Now these are not light, fluffy 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, add a couple of slices of bacon to the plate, and you’ll have a real treat for breakfast.
How to Make Oatmeal Blueberry Pancakes
The recipe calls for 1/4 cup of freshly squeezed orange juice and some zest, but you can also substitute tangerines or clementines. The day I photographed the recipe, I happened to have clementines on hand so that’s what I used.
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 the eggs and butter and beat with a wooden spoon until well combined.
In a small bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.
Add the dry ingredients to the wet mixture. Stir until the dry ingredients are fully incorporated.
Gently fold in the blueberries and pecans.
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.
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- 2 cups rolled oats
- 1 ¾ cups milk
- ¼ cup freshly squeezed orange juice
- 2 eggs lightly beaten
- 4 tablespoons butter melted
- ½ cup whole wheat flour
- 1 tablespoon turbinado sugar
- 2 teaspoons grated orange zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 cup blueberries
- ¼ cup chopped pecans
- Cooking spray
- Syrup for serving
- In a bowl, combine the oats, milk and orange juice.
- Set aside for about 15 minutes until the oats soften.
- Add the eggs and butter and beat with a spoon until well combined.
- Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir well to mix until the dry ingredients are fully incorporated.
- Gently fold in the blueberries and pecans.
- Heat a griddle pan over medium heat and spray it with cooking spray.
- Pour the batter in 1/4 cupfuls onto the heated griddle.
- Cook until golden brown, about two minutes on each side.
- Serve with syrup.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.