Oatmeal Blueberry Pancakes

Wake up and smell the pancakes! These Oatmeal Blueberry Pancakes full of whole grain oatmeal, blueberries, orange zest, and pecans are a lovely way to start your day. These hearty pancakes will keep you going all morning long.

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. 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.

• They’re satisfyingly filling, thanks to the whole grains in the batter.
• Juicy bursts of antioxidant-rich blueberry in every bite.
• Easy to make! You’ll have these on the table in about 30 minutes.

• Rolled Oats – Also known as “old-fashioned oats” and widely available in practically every grocery store. Quaker Oats work great for me. Be sure NOT to use “1-minute” oats or “instant” oats.
• Whole Wheat Flour – Gives these pancakes a much heartier texture than white flour. I typically purchase the King Arthur brand.
• Turbinado Sugar – Turbinado is a type of raw sugar that has been minimally processed. If you don’t have access to it, simply substitute white granulated sugar.
• Orange Zest – Along with the orange juice, the zest adds a lovely, light citrus flavor to the batter. 
• Cardamom – A very fragrant spice and one of my personal favorites! If you don’t have it on hand, simply double the amount of cinnamon.
• Fresh Blueberries – I’m always looking for ways to incorporate blueberries into recipes. They’re high in antioxidants, high in fiber, a natural anti-inflammatory, and low in calories. Look for berries that are plump and ripe. Check the bottom of the package for any signs of mold or moisture that could indicate they’re starting to spoil.
• Pecans – Not absolutely essential to the recipe, but highly desirable! They add a nice crunchy texture and a lightly nutty flavor.

1. Start by combining the oats, milk, and orange juice in a large mixing bowl. Let it sit for 15 minutes until the oats soften.
2. Add the eggs and butter and beat with a wooden spoon until well combined.

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

👉 PRO TIP: 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.

4. Add the dry ingredients to the wet ingredients. Stir until the dry ingredients are fully incorporated.
5. Gently fold in the blueberries and pecans.

6. Heat a non-stick skillet or griddle pan over medium heat. If using an electric griddle, heat to about 275-300 degrees. Spray the griddle with cooking spray.
7. Pour the batter in ¼ cupfuls onto the heated griddle. 

👉 PRO TIP: 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.

8. Cook until bubbles begin to form. Turn and cook on the second side until golden brown (about two minutes on each side).
9. Remove finished pancakes to a baking sheet and keep warm in a low oven until finished cooking.

Serve with a pat of butter and a drizzle of warm maple syrup. Garnish with additional blueberries and pecans if desired. You could also serve them with fresh fruit, vanilla Greek yogurt, or a sprinkle of powdered sugar.

To store leftovers, let them cool to room temperature before placing them in an airtight container or sealed plastic bag. May be stored in the refrigerator for up to three days or frozen for longer storage. For best results and to prevent them from sticking together, freeze the pancakes individually on a baking sheet before transferring to a freezer-safe container. To reheat, microwave thawed pancakes for a few seconds, or warm them in a skillet over low heat, or in a low oven.

• Swap out the blueberries for another type of fruit, such as strawberries, bananas, or raspberries.
• Substitute the pecans with walnuts or almonds.
• Use a different type of flour, such as almond or coconut flour.
• Swirl in some peanut butter for a savory twist.

• Be sure to allow time for the oats and liquid mixture to rest as directed in the recipe. This step will allow the oats to soften and absorb some of the liquid.
• Use a non-stick skillet or griddle and make sure it’s preheated to the correct temperature before adding the batter.
• Don’t flip the pancakes too soon. Wait until you see bubbles forming on the surface before flipping, usually after about 2-3 minutes of cooking.
• For even cooking, try to keep the pancake size consistent. Use a measuring cup to create even portions of batter.
• Keep finished pancakes warm in a low-temperature oven while cooking the remaining batches.

Peach Pecan Pancakes

Spiced Pear Pancakes

Oatmeal Cookie Pancakes

Dutch Baby

• Peach-Pecan Pancakes
• Spiced Pear Pancakes
• Oatmeal Cookie Pancakes
• Strawberry Filled Whole Wheat Crepes
• Dutch Baby

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📖 Recipe

Oatmeal-Blueberry Pancakes

These hearty Oatmeal Blueberry Pancakes with whole grain oatmeal, blueberries, orange zest, and pecans will keep you going all morning long.

5 from 3 votes

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Course: Breakfast

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes 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

• Combine the oats, milk, and orange juice in a large mixing bowl. Let the mixture sit for 15 minutes until the oats soften.
• Add the eggs and melted butter and beat with a wooden spoon until well combined.
• In a medium bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.
• Add the dry ingredients to the wet ingredients. Stir until the dry ingredients are fully incorporated.
• Gently fold in the blueberries and pecans.
• Heat a non-stick skillet or 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.
• Cook until bubbles begin to form. Turn and cook on the second side until golden brown (about two minutes on each side).
• Remove finished pancakes to a baking sheet and keep warm in a low oven until finished cooking.

Notes

• Be sure to allow time for the oats and liquid mixture to rest as directed in the recipe. This step will allow the oats to soften and absorb some of the liquid.
• Keep finished pancakes warm in a low-temperature oven while cooking the remaining batches.

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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on January 20, 2012. It has been updated with additional information.

Lana Stuart

I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.