Blueberry and Oatmeal Pancakes Recipe

Name: Blueberry and Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups 1% low-fat milk; 1 ¼ cups quick-cooking oats; ¼ cup pure canadian maple syrup, divided; 2 tablespoons butter, melted; 1 egg, lightly beaten; ¾ cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups blueberries, divided (fresh or frozen); 1 tablespoon butter (for cooking); ¾ cup 1% plain yogurt

Servings: persons

1 ½ cups 1% low-fat milk
1 ¼ cups quick-cooking oats
¼ cup pure canadian maple syrup, divided
2 tablespoons butter, melted
1 egg, lightly beaten
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups blueberries, divided (fresh or frozen)
1 tablespoon butter (for cooking)
¾ cup 1% plain yogurt

1
In a medium bowl, whisk together milk, quick-cooking oats 2 tablespoons of the maple syrup, melted butter and egg.
2
Let stand for 15 minutes or until oats are slightly softened and mixture has thickened.
3
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4
Pour oatmeal mixture over dry ingredients; sprinkle with 1 cup of the blueberries.
5
Stir gently until combined.
6
A few lumps will remain.
7
I a large nonstick skillet over medium heat, melt 1 teaspoons of the butter.
8
Ladle about 1/4 cup batter per pancake into skillet.
9
Cook for 2 minutes or until bubbles break on pancake surface and edges appear slightly dry.
10
Turn and cook for 1-2 minutes longer or until puffed and golden.
11
Repeat with remaining butter and batter , adjusting heat as needed to prevent burning.
12
In a small bowl, combine yogurt and remaining 2 tablespoons maple syrup.
13
Top each pancake with 1 tablespoons maple yogurt.
14
Sprinkle with a few of the remaining blueberries.
15
Serve immediately.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups 1% low-fat milk, 1 ¼ cups quick-cooking oats, ¼ cup pure canadian maple syrup, divided, 2 tablespoons butter, melted, and more.

Yes, Blueberry and Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry and Oatmeal Pancakes

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