Blueberry Oatmeal Pancakes
Blueberry oatmeal pancakes are a classic, delicious breakfast meal just like my Plain Pancakes. They are easy to make and are perfect for weekends when you just want a quick meal to make.
In this blog post, you will learn how to make blueberry oatmeal pancakes.
How to Make Blueberry Oatmeal Pancakes
The key to using oatmeal in pancakes is to soften the oats first. To do that pour your milk into a small bowl and pour the oats into the milk. Then, let them sit for about 20 minutes for them to soak up the milk. In a medium bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, and sugar together. Set aside. In a large bowl, whisk the melted butter, vanilla extract, and egg together. Pour the dry ingredients into the wet ingredients and stir together with a silicone spatula. Once they are mixed together, pour in the milk and oats. You will have a nice batter at this point. Pour in the frozen blueberries and stir so that they are evenly distributed.
Place your frying pan onto the stove and heat on low-medium heat. Use either non-stick spray or melted butter. Ladle the pancake batter onto the frying pan. Each pancake should take about 1-2 minutes to fry on each side. The pancake is ready to be flipped when the sides of it are golden-brown and starting to firm up and the centre of the batter is full of bubbles and are popping up. Flip the pancake and fry some more until the bottom is golden-brown as well. Lastly, remove from the heat and serve!
How to Keep Your Pancakes Warm
There are a few ways to keep your pancakes warm while finishing frying up all of the batter.
- Use Your Oven: Preheat your oven to 200℉/95℃. Layer a baking sheet with baking parchment and place the pancakes onto the sheet single layered or slightly overlapping. Cover them with aluminum foil.
- Use a Warming Drawer: If your oven has a warming drawer, place the pancakes onto a baking sheet and cover them with aluminum foil and place them into the drawer.
- Insulated Pancake Warmer: Stack the pancakes inside of an insulated food warmer and cover with a clean tea towel to help trap the heat.
- Slow Cooker: If your slow cooker has a warm option, turn that on and line the slow cooker with a clean tea towel and stack the pancakes inside. Cover them with another clean tea towel to prevent condensation and put the lid onto the slow cooker.
Do not try to keep the pancakes for longer than an hour or else they will not be as fresh. While stacking the pancakes too tightly together can cause them to become soggy.
What to Serve with Pancakes
Pancakes can be served with either sweet or savoury food. If you want the pancakes to be sweet serve them with maple syrup, icing sugar, honey, or fresh berries. If you want to serve them with savoury food, serve them with bacon, sausages, poached eggs, or even scrambled eggs.
Freezing Instructions
Freezing your pancakes is easy to do! To freeze them, place them onto a wire rack and let cool completely. Once they are cooled, you will want to layer pieces of wax paper between each pancake to keep them from sticking together when thawing. Once you have layered your stack of pancakes, place them into a freezer safe bag or container, date them, and pop them into the freezer. They can be frozen for up to 3 months.
To thaw your pancakes, there are three ways to do it. You can use your microwave, and reheat each pancake in 20-30 second intervals. The second way that you can reheat your pancakes is to bake them in the oven at 350℉/175℃/Gas Mark 4 for 10 minutes. And the last way is by popping them into your toaster. This way is not the most ideal because the blueberries can stick to the inside of the toaster and can become stuck inside of it.
Ingredients
All-Purpose/Plain Flour: all-purpose flour is the structural component of the pancakes.
Baking Powder: baking powder is the leavening agent in this recipe.
Cinnamon: cinnamon adds a hint of spice.
Salt: salt enhances the flavour of the ingredients.
Granulated Sugar: sugar sweetens the pancakes.
Rolled Oats: rolled oats add fibre and heartiness.
Milk: milk is the main liquid of the batter.
Unsalted Butter: unsalted butter adds richness and also flavour.
Egg: the egg is the ingredient that binds all of the ingredients together.
Vanilla Extract: vanilla extract enhances the other flavours.
Frozen Blueberries: the blueberries add natural sweetness and delicious juiciness when you bite into them.
Tips
- Letting the oats soak in the milk before putting them into the pancake batter allows the oats to soak up the milk and soften. This is similar to my Blueberry Oatmeal Muffins.
Want Other Breakfast Ideas? Try these recipes below!
Blueberry Oatmeal Pancakes Recipe
Ingredients
- 1 1/2 c. all-purpose/plain flour
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 2 tbsp. granulated sugar
- 1 c. rolled oats
- 2 c. milk
- 2 tbsp. butter
- 1 egg
- 1 tsp. vanilla extract
- 2 c. frozen blueberries
Instructions
- In a small bowl pour in the milk and add the rolled oats to the milk. Let the oats soak for about 20 minutes.
- In a medium bowl, whisk the all-purpose flour, baking powder, cinnamon, and salt together. Set aside.
- In a large bowl, add the melted butter, vanilla extract and the egg and whisk together. Add the dry ingredients to the wet ingredients and mix together. Once the oats have soaked in the milk, pour the milk and oats into the bowl.
- Add the frozen blueberries and stir in.
- Heat a frying pan on low-medium heat. Use either non-stick spray or butter to keep the pancakes from sticking. Ladle the batter onto the frying pan and let the batter fry. When the edges are beginning to set and turn golden-brown and the middle of the pancake batter is starting to form and pop bubbles throughout, flip the pancake with a spatula. It takes about 1-2 minutes per side of the pancake.
- When the pancake bottom has turned a golden-brown remove from the heat. Repeat these steps until all of the batter has been used.
- Serve with maple syrup, fresh fruit, or icing sugar.