These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans.
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 these Oatmeal Blueberry Pancakes 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, 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.
The recipe that originally inspired 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 adapted the recipe using readily available ingredients from my local grocery store. Claire might not approve, but dang these sure were good!
These hearty Oatmeal Blueberry Pancakes are packed full of whole grain oatmeal, blueberry, orange zest, and pecans. Click To TweetHow to Make Oatmeal-Blueberry Pancakes
The recipe calls for 1/4 cup of freshly squeezed orange juice and some zest, but I decided to use a few clementines I had on hand instead. It worked out so well! We loved the flavor it added to the pancakes.
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.
Enjoy!
More Pancake Recipes on Never Enough Thyme:
pancake recipes from Other Bloggers:
- Queen Elizabeth’s Drop Scones (Scottish Pancakes) from Simply Recipes
- Eclectic Recipes’ Bacon Strip Pancakes
- Fluffy Ricotta Pancakes from The Kitchn
- Brown Sugar Pancakes from Cookies and Cups
- Whole Wheat Banana Pancakes from Cookie and Kate
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.
Ingredients
- 2 cups rolled oats
- 1 3/4 cups milk
- 1/4 cup freshly squeezed orange juice
- 2 eggs, lightly beaten
- 4 tblsp. butter, melted
- 1/2 cup whole wheat flour
- 1 tblsp. turbinado sugar
- 2 tsp. grated orange zest
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. cardamom
- 1 cup blueberries
- 1/4 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.
Notes
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Inspired by a recipe from Welcome to Claire's by Claire Criscuolo,
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Nutrition Information:
Yield: 4 Serving Size: 3Amount Per Serving: Calories: 700Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 132mgSodium: 673mgCarbohydrates: 112gFiber: 8gSugar: 42gProtein: 15g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
mona says
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
Katherine Martinelli says
Another awesome breakfast recipe – thanks again for linking up at my breakfast blog hop! Pinned :-)
Elizabeth says
These look delish! Oatmeal and blueberries are two of my favorites. Thanks for sharing.
Bibi 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.
Zesty Cook 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!
Bianca @ Confessions of a Chocoholic says
I love breakfast food for any time of day and now I am craving pancakes! I love that these look so hearty!
Sues says
Yum! I LOVE that these have oats in them! What a fantastic idea :)
Maris (In Good Taste) says
So glad I am reading this before breakfast. Now I know what to make!
Drick 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
Katie @ OhShineOn 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!
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.
[email protected]'s Recipes says
I must make some for breakfast too! The photos are stunning!
Beata says
Just tried them this morning and they were delicious! Thank you for the great recipes.
Lana says
So glad you like them!
Mari @ Mari's Cakes says
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 :)
Lana says
Mari – The oatmeal gives the pancakes a lovely chewy quality. We really enjoyed them.
Katie says
Blueberry pancakes – it’s been ages but they were always my favorite.
claudia lamascolo says
drooling these look fantastic!
happyzhangbo-lovingfood 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!
Lana says
I’d like to know how you like the recipe if you try it. Thanks!
happyzhangbo-lovingfood 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 :)
Lana says
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.
happyzhangbo-lovingfood 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!
Uncle J says
ummm….I know what’s for breakfast tomorrow!! :)
Lana says
Hope you like them!
Shelby says
They look delicious Lana! I love blueberries, they are my favorite fruit!
Lana says
Thanks, Shelby!