Oatmeal Blueberry Pancakes
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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Oatmeal-Blueberry Pancakes
Ingredients
- 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
Instructions
- 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
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.
More Pancake Recipes …
- Queen Elizabeth’s Drop Scones (Scottish Pancakes) from Simply Recipes
- Fluffy Ricotta Pancakes from The Kitchn
- Brown Sugar Pancakes from Cookies and Cups
- Whole Wheat Banana Pancakes from Cookie and Kate
Hey…
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……
Mona
Another awesome breakfast recipe – thanks again for linking up at my breakfast blog hop! Pinned :-)
These look delish! Oatmeal and blueberries are two of my favorites. Thanks for sharing.
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.
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!
I love breakfast food for any time of day and now I am craving pancakes! I love that these look so hearty!
Yum! I LOVE that these have oats in them! What a fantastic idea :)
So glad I am reading this before breakfast. Now I know what to make!
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
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!
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.
I must make some for breakfast too! The photos are stunning!
Just tried them this morning and they were delicious! Thank you for the great recipes.
So glad you like them!
I think they taste absolutely delicious! I have tried blueberry pancakes, but with oatmeal it has to be even more delicious and healthier! Thanks for the recipe!
Have a great weekend :)
Mari – The oatmeal gives the pancakes a lovely chewy quality. We really enjoyed them.
Blueberry pancakes – it’s been ages but they were always my favorite.
drooling these look fantastic!
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!
I’d like to know how you like the recipe if you try it. Thanks!
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 :)
Hmmm. When I make these I don’t get any crispiness at all. But it sounds like you did cook them longer than I do.
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!
ummm….I know what’s for breakfast tomorrow!! :)
Hope you like them!
They look delicious Lana! I love blueberries, they are my favorite fruit!
Thanks, Shelby!