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Pancakes and waffles

Blueberry-Oatmeal Pancakes

Bursting with blueberries and tender oats, these pancakes can be made ahead of time and stored in the freezer for easy weekday breakfasts.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
375 calories per serving


> 1 1/4 cups old-fashioned rolled oats
> 1/2 cup plain nonfat Greek yogurt
> 1 1/4 cups low-fat milk
> 2 tbsp ground flaxseed (optional)
> 1/2 cup white whole-wheat flour
> 2 tsp baking powder
> 1/4 tsp salt
> 2 large eggs
> Cooking spray
> 1 cup blueberries, plus more to serve
> Maple syrup or honey, to serve


In a large bowl, combine the oats, yogurt, milk, and flaxseed, if using. Let stand 10 min., until oats have softened. Meanwhile, in a second large bowl, combine the flour, baking powder, and salt.
Add the eggs to oat mixture and whisk to combine. Stir in dry ingredients.
Coat a 12-inch nonstick skillet with the cooking spray and heat on medium. Add ¼ cup batter for each pancake and sprinkle 1 tbsp blueberries on top of each. Cook 2–4 min., until edges begin to set and bubbles start to form. Flip pancakes and cook 1–3 min. more, until bottoms are golden brown. Repeat with remaining batter. When ready to serve, top pancakes with more berries. Serve with maple syrup or honey, if desired.

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