Description
This easy oatmeal pancake recipe features tender, golden pancakes with a vibrant Blueberry Mosaic Top, perfect for a hearty and wholesome family breakfast. It offers a special touch to busy mornings or leisurely weekends.
Ingredients
- 1 cup (90g) rolled oats
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) milk (dairy, almond, or oat)
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 3 tablespoons (42g) unsalted melted butter
- 1 teaspoon vanilla extract
- 1 cup (150g) blueberries (fresh or frozen)
Instructions
- Prepare the Oat Mixture: In a medium bowl, combine 1 cup rolled oats and 1 cup milk. Stir well and let it soak for 10-15 minutes at room temperature, or even overnight in the fridge for a truly soft oat texture.
- Whisk Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 0.5 teaspoon salt, and 2 tablespoons sugar until they are thoroughly combined and light.
- Combine Wet Ingredients: To the soaked oat mixture, add the 2 large eggs, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk these wet ingredients lightly until everything is just incorporated, creating a smooth, liquid blend.
- Gently Combine Wet and Dry: Pour the wet oat mixture into the dry ingredients. Stir gently with a spoon or spatula just until moistened; a few small lumps are perfectly fine and actually contribute to a tender crumb. If the batter looks too thick or dry, splash in 1-2 tablespoons more milk until it reaches a pourable but still substantial consistency. Let the batter rest for 5 minutes to hydrate the flour.
- Cook the Pancakes: Heat a lightly oiled or buttered 10-inch non-stick skillet or griddle over medium heat until a drop of water sizzles instantly. Pour about 0.25 cup of batter for each pancake, spacing them slightly apart.
- Create the Blueberry Mosaic Top: Immediately after pouring the batter onto the hot griddle, gently arrange fresh or frozen blueberries (about 1-2 tablespoons per pancake) in a single layer on top of the raw batter.
- Flip and Finish: Cook for 2-3 minutes on the first side, until the edges look set and tiny bubbles appear across the surface. Carefully flip the pancakes with a wide spatula and cook for another 2-3 minutes until the second side is golden brown and cooked through. Serve immediately!
Notes
This recipe is highly adaptable. Consider adding cinnamon, nutmeg, or lemon/orange zest for flavor variations. For healthier options, swap granulated sugar for natural sweeteners like maple syrup or honey, and choose organic or seasonal blueberries. Gluten-free and vegan versions are easily achievable by swapping flour, oats, eggs, and dairy. If pancakes brown too quickly, reduce griddle temperature; if flat, check baking powder freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 400 calories
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg
Keywords: oatmeal pancakes, blueberry, breakfast, fluffy, easy, family meal, healthy options, gluten-free, vegan friendly, quick