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Oatmeal Blueberry Pancakes

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5 from 1 vote
Delightful oatmeal and blueberry pancakes made with whole wheat flour, orange zest, blueberries, and pecans. Perfect for breakfast, brunch, or even dinner.
Cook Time 10 minutes
Total Time 30 minutes
These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans. https://www.lanascooking.com/oatmeal-blueberry-pancakes/

These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans.

These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans. https://www.lanascooking.com/oatmeal-blueberry-pancakes/

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

Three clementines and their zest on a board.

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.

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Combining oats, milk and orange juice in a mixing bowl.

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.

Adding eggs and butter to oatmeal mixture.

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

Dry ingredients in a blue mixing bowl.

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

Adding dry ingredients to wet mixture.

Add the dry ingredients to the wet mixture. Stir until the dry ingredients are fully incorporated.

Folding in blueberries and pecans to batter.

Gently fold in the blueberries and pecans.

Pancakes cooking on an electric 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.

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These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans. https://www.lanascooking.com/oatmeal-blueberry-pancakes/

Oatmeal-Blueberry Pancakes

Delightful oatmeal and blueberry pancakes made with whole wheat flour, orange zest, blueberries, and pecans. Perfect for breakfast, brunch, or even dinner.
5 from 1 vote
Print It Rate It
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 491kcal
Author: Lana Stuart

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

Serving: 3pancakes | Calories: 491kcal | Carbohydrates: 55g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 560mg | Potassium: 468mg | Fiber: 7g | Sugar: 14g | Vitamin A: 702IU | Vitamin C: 13mg | Calcium: 234mg | Iron: 3mg

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.

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27 Comments

  1. 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

  2. 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.