These homemade blueberry pancakes are made with rolled oats, whole wheat flour, a touch of maple syrup and a few other super simple ingredients. These delicious pancakes are fluffy, hearty, and cook in just a few minutes. They’re also easy to adapt for dairy-free, gluten-free, or vegan dietary preferences.

WHY I MADE THIS HEALTHY BLUEBERRY PANCAKE RECIPE

It’s comical how bad I am at eating breakfast. It’s the biggest blind spot of my day, and I’m pretty sure it’s because I wake up super early most mornings and the last thing I want to do is get in the kitchen and prep something to eat. Even whipping together a simple morning matcha seems like too much work when we get into the fall and winter months and it’s still pitch black at 8 am.

So this is the dilemma I was in last weekend: I was actually in the mood to eat breakfast but just didn’t feel like making anything. Of course the trend now is to eat something high protein for every single meal, but I wasn’t in the mood for a bowl of cottage cheese or grilled chicken so early in the day.

I wanted pancakes. And I wanted them now.

So, I made these healthy blueberry oat pancakes with whole wheat flour so that I could feel good about hitting my fiber goals at the start of the day. I love how this recipe makes six pancakes so I can eat a couple of them the day-of, and then save and reheat the rest for a quick breakfast throughout the week. These blueberry oat pancakes even freeze and reheat beautifully!

If you’re like me and a blueberry oat pancake sounds like a good way to start the day, then I hope you’ll give this recipe a try and let me know what you think. As always, feel free to leave a rating and review so I can respond and cheer you on!

MY HEALTHY OAT PANCAKE RECIPE

The full instructions on how to make these healthy oat pancakes is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

1. Grind the oats. Pulse the rolled oats in a blender or food processor until coarsely ground.
2. Mix the wet ingredients. Mix in the oat milk, melted coconut oil, egg, maple syrup, and vanilla extract until fully combined.
3. Add the dry ingredients. Stir in the whole wheat flour, baking powder, cinnamon, salt, and blueberries. Mix just until no streaks of flour remain.
4. Preheat the skillet. Heat a skillet over medium heat.
5. Add oil and batter. Melt 1 tablespoon of coconut oil or butter in the pan, then pour in about 1/4 cup of batter. Use a spoon to gently spread it into a larger circle.
6. Cook the pancakes. Cook for 2-3 minutes, flip and cook for another 1-2 minutes on the second side.
7. Repeat. Transfer to a plate and repeat with the remaining batter, adding more oil to the pan as needed.
8. Serve. Enjoy warm with extra blueberries and maple syrup.

WHOLE WHEAT PANCAKES KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these whole wheat and blueberry pancakes at home:

• Rolled oats: Add whole-grain fiber, a hearty, slightly nutty flavor, and a tender texture to these easy pancakes.
• Oat milk: Hydrates the oats and flour and thins the batter enough to cook evenly. You can use traditional milk, or any non-dairy milk that you prefer instead of oat milk.
• Maple syrup : A natural sweetener that adds gentle sweetness. It also helps the pancakes brown nicely in the skillet.
• Egg: Works as a binder, holding the pancake together. It also adds richness and helps the pancakes rise and set perfectly.
• Coconut oil: Adds fat for tenderness and moisture in the batter.
• Vanilla extract: Rounds out the flavor and makes the pancakes taste sweeter and more complex without extra sugar.
• Whole wheat flour: Provides structure and gluten, which keeps the pancakes from being too dense or falling apart. It also adds extra fiber and a toasty, earthy flavor.
• Fresh blueberries: Add natural sweetness, juicy bursts of flavor, and antioxidants!

HOW LONG DO THESE BLUEBERRY PANCAKES TAKE TO MAKE?

This healthy oat and blueberry pancake recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 15 mins
• Cook time: 45 minutes

In total, this easy whole wheat pancake will take about 1 hour total to make!

HOW TO STORE THESE BLUEBERRY OAT PANCAKES?

Let the cooked pancakes cool completely, then keep them in an airtight container in the refrigerator for up to 3-4 days. To freeze the pancakes, place parchment paper between each of the pancakes and store them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months.

For the best texture, reheat pancakes in a toaster or toaster oven until warm and slightly crisp on the edges. You can also microwave them for 20-30 seconds, though they’ll be softer and they won’t have those yummy crisp edges. If you’re reheating frozen pancakes, reheat them in the toaster since they may get soggy if you heat them in the microwave.

WHOLE WHEAT BLUEBERRY PANCAKES FAQ

1. Can I use frozen blueberries instead of fresh blueberries?

Yes you can! Simply fold the frozen blueberries straight in with the rest of the batter without thawing. Since frozen berries release extra moisture, you may need to cook each pancake for another minute or so per side.

2. Why do you grind the oats? Can I just use whole oats?

Coarsely grinding the oats first helps them blend into the batter better, giving you a soft, tender pancake rather than a chewy or gritty one. Just pulse the oats in a blender or food processor a few times until they look like a rough flour with some small oat flakes remaining. You don’t want it to be a fine powder.

3. Can I make these pancakes gluten-free?

Yes you can, with a couple of swaps. Make sure you’re using certified gluten-free rolled oats and replace the whole wheat flour with a 1:1 gluten-free baking flour blend. I really love Bob’s Red Mill Gluten Free Flour, it’s my favorite!

4. Can I make these blueberry oat pancakes vegan?

Yes, replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until it’s gel-like, and use it in place of a regular egg.

5. Why is my pancake batter so thick?

A thick pancake batter is super normal here! The oats absorb liquid and makes the batter thicker than traditional pancake batter. Just use the back of a spoon to gently spread the batter into a large circle once it’s cooking in the pan.

6. How do I keep the pancakes from turning out too dense or tough?

The best way to make sure you have soft and fluffy pancakes is to avoid overmixing the batter. Stir the batter until just no streaks of flour remain, and don’t feel tempted to mix out any of the lumps.

7. Can I make the batter ahead of time?

Not really. It’s best to cook the batter right away since the baking powder starts working as soon as it’s mixed in with the other ingredients. That being said, you can measure out the dry ingredients and wet ingredients separately the night before, then combine them just before cooking them the next morning.

8. How do I store leftover pancakes?

Let the cooked pancakes cool completely, then keep them in an airtight container in the refrigerator for up to 3-4 days. To freeze the pancakes, place parchment paper between each of the pancakes and store them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months.

9. How do I reheat leftover pancakes?

For the best texture, reheat pancakes in a toaster or toaster oven until warm and slightly crisp on the edges. You can also microwave them for 20-30 seconds, though they’ll be softer and they won’t have those yummy crisp edges. If you’re reheating frozen pancakes, reheat them in the toaster since they may get soggy if you heat them in the microwave.

10. Are these pancakes actually healthy?

In my opinion, yes! These pancakes use whole oats and whole wheat flour, which provide fiber and help keep you full for much longer than traditional all purpose flour. They’re also lightly sweetened with just a tablespoon of maple syrup and packed with antioxidant-rich and naturally sweet blueberries.

For an even more nutritious breakfast, pair these oat blueberry pancakes with a protein like eggs, almond butter, or thick Greek yogurt.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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