Blueberry Oat Pancakes

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These blueberry oat pancakes are tender and fluffy, gluten-free, and full of the goodness of whole oats!

There’s something special about pancakes on a slow morning, don’t you think? Whether it’s a weekend treat or a random Wednesday breakfast-for-dinner situation, a warm stack always hits the spot. And while I love a classic buttermilk pancake recipe, I also love switching things up – like these orange pancakes (bright, citrusy, and SO good!).

Pancakes are are a regular thing on our menu around here, which is why I’ve been experimenting with some healthier takes on this classic. It turns out that you don’t need white flour to make amazing pancakes. Whole grain options like these blueberry oat pancakes are just as hearty and delicious!

As I’ve been discovering, it is not only possible, but pretty simple to make pancakes with any type of flour! Try these delicious almond flour pancakes for another example.

Whole oats blend up into a soft, slightly nutty flour that makes pancakes just as fluffy and satisfying as traditional ones – only with a little extra wholesome goodness. And since I’m clearly on an oats + blueberry kick (because blueberry overnight oats are also happening a lot), blueberry pancakes were the obvious next step.

These blueberry oat pancakes are naturally gluten-free (if you use certified GF oats), packed with juicy blueberries, and pretty easy to make. You’re gonna love them!

Why You’ll Love These Blueberry Oat Pancakes

Made with oat flour – Naturally gluten-free, full of fiber, and super satisfying!

Fluffy, not dense – Some oat flour pancakes can be heavy, but this recipe keeps them light and soft.

Perfect for meal prep – Make a batch, freeze them, and reheat for a quick breakfast all week.

Ingredient Notes

Oats

All you need to do to make oat flour is pulse some whole oats in a food processor for a minute or two until you have a fine, flour-like texture. Super simple.

To get the 2 cups of oat flour called for in this recipe, I find I need about 2 1/2-3 cups of large flake old-fashioned rolled oats. If you have quick cook oats, you may need less because the flakes are already smaller.

If you don’t feel like making your own oat flour, you can, of course, just buy oat flour! Or, if it’s something you use often, consider making a big batch so you’ll always have some on hand.

Sugar

I just use a little bit of sugar for some sweetness in the pancake batter. You can swap it for maple syrup, honey, or coconut sugar if you want to keep it refined-sugar free. Brown sugar works as well.

Baking Powder

The baking powder help these pancakes rise and stay fluffy. Make sure yours is fresh for the best results!

Cinnamon

The cinnamon adds a hint of warmth and pairs beautifully with the blueberries. You can adjust it to taste or leave it out if you prefer.

Milk

You can use any dairy or non-dairy milk like almond milk, oat, or even soy. If using a thicker milk (like coconut milk), you may need to thin it out slightly.

Butter

The butter adds richness and flavor. I like to use melted and cooled butter, but you can substitute with coconut oil or any neutral oil for a dairy-free option.

Eggs

You need large room temperature eggs for this recipe – and they need to be separated! That’s the secret to making these pancakes super fluffy.

Blueberries

You can use fresh blueberries or frozen – whatever you have! Other berries work too.

The Secret to Fluffy Oat Flour Pancakes

Oat flour is heartier than regular all-purpose flour, so you can end up with some pretty dense pancakes if you don’t take measures to lighten the batter.

So there is an extra step to making these pancakes that might surprise you if you’re used to making regular pancakes. But it’s the secret to fluffiness here, so don’t skip it.

Basically you need to separate the egg yolks and whites, and beat the whites to stiff peaks before folding them into the batter. Use a metal, ceramic, or glass bowl (NOT plastic) to beat the egg whites to stiff peaks. Scratches in plastic trap grease which prevents egg whites from foaming properly.

This makes the batter light and airy and guarantees your pancakes will be tender and fluffy.

You can use any beater to beat the eggs whites to stiff peaks, but I have this Braun immersion blender kit that works like an absolute dream for this recipe. (Not sponsored by Braun. Just love this thing).

I use the food processor attachment to quickly grind the oats into a flour, and then the whisk attachment to beat the whites to stiff peaks in a matter seconds.

Super handy, and I highly recommend going with a multi-purpose tool like this if you’re in the market for an immersion blender.

What Should my Pancake Batter Look Like?

Before we get to the step-by-step, I thought I should talk about what sort of consistency you should look for in your pancake batter, because that is truly make or break when it comes to pancakes.

Depending on how you measure your ingredients, by weight or with cups, you can end up with quite different measurements, and your batter could have a very different consistency.

This pancake batter should be pourable, but should also hold its shape a little once poured. After pouring the required amount into the pan, you should still need to spread it out a little to get a pancake that’s about 1/2 inch thick.

Too Thick

If your batter doesn’t spread at all when you pour it into the pan, it’s too thick. Add a bit of milk, one tablespoon at a time, to thin it.

Too Thin

If your batter spreads into a large puddle immediately when you pour it into the pan, it’s too thin. You can fix that by folding in a little extra oat flour.

Step-by-Step Instructions

1. In a food processor, add your rolled oats and pulse them to form a fine powder. It’s ok if it still has some texture – it does not need to be as fine as all-purpose flour.

1. In a large mixing bowl, whisk together oat flour, sugar, baking powder, salt, and cinnamon.

1. In another bowl, separate the egg whites, reserving the yolks in a small bowl. Beat the egg whites to stiff peaks.

1. Add the reserved egg yolks, milk, and melted butter to the dry ingredients and stir to combine.

1. Fold in the egg whites until fully incorporated, being careful to deflate them as little as possible. Don’t over stir. Carefully fold in the blueberries.

1. Heat a large nonstick pan over medium heat and grease with a little butter. Pour a 1/3 or 1/4 cup of batter in the pan and spread it out a little to make a 4-inch pancake. I can fit 2-3 pancakes at a time in my 12-inch pan.

1. Cook for about 2 minutes, until bubbles start to appear on top. Flip the pancakes and cook for another minute or so until golden on both sides an cooked through. Transfer to a plate and proceed with the remaining batter.

Serve with whatever you like on your blueberry oat pancakes! I love this creamy orange syrup. But you can also just keep it simple with some butter and a drizzle of maple syrup.

If you’d like a bit of a protein boost – you can add some Greek yogurt on top! The possibilities are endless – go for whatever toppings you like.

Storage Instructions

You can store your leftover blueberry oat pancakes in an airtight container for up to 3 days. Just let them cool completely before stacking to prevent them from getting soggy.

You can also make a big batch and freeze these pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They’ll keep well for up to 2 months.

Reheat them in the microwave, oven, or even the toaster for a crispier texture and enjoy!

More Breakfast Ideas With Oats

• Almond Chocolate Overnight Oats
• Banana Nut Oatmeal
• Chocolate Baked Oats
• Honey Almond Granola
• Banana Oatmeal Chocolate Chip Muffins
• Banana Granola