Oatmeal and Berry Pancakes Recipe

Name: Oatmeal and Berry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats; 1 3/4 cups milk, low-fat; 1/4 cup orange juice; 2 large eggs beaten; 2 tablespoons butter, unsalted melted; 2 tablespoons olive oil or canola oil; 1/2 cup whole wheat flour; 1 tablespoon turbinado sugar or sugar; 2 teaspoons orange zest freshly grated; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon cardamom seeds ground; 1 1/2 cups berries fresh or frozen; 1/4 cup walnuts chopped; 1 x butter or oil for frying; 1 x maple syrup for serving

Servings: persons

2 cups rolled oats
1 3/4 cups milk, low-fat
1/4 cup orange juice
2 large eggs beaten
2 tablespoons butter, unsalted melted
2 tablespoons olive oil or canola oil
1/2 cup whole wheat flour
1 tablespoon turbinado sugar or sugar
2 teaspoons orange zest freshly grated
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cardamom seeds ground
1 1/2 cups berries fresh or frozen
1/4 cup walnuts chopped
1 x butter or oil for frying
1 x maple syrup for serving

1
In a large bowl, mix together the oats, milk and orange juice until well combined.
2
Set aside for about 15 minutes until the oats soften.
3
In a small bowl, add the eggs, butter, and oil, whisk until well blended.
4
Pour the mixture into the oats mixture.
5
In the same small bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom.
6
Add the flour mixture to the oats-egg mixture, stir with a wooden spoon until well combined and no dry spot is left.
7
Stir in the berries and walnuts.
8
Heat a griddle pan or a large nonstick skillet over medium heat.
9
Add about 1 teaspoon of butter or oil on cooking each batch, brush it to cover the pan evenly.
10
Pour the batter in 1/4 cupfuls onto the heated griddle or pan.
11
Cook until golden brown, 2 to 4 minutes on each side.
12
Put the cooked pancakes on a baking sheet in a 200 degrees F oven to keep warm while you cook the remaining pancakes.
13
Serve with maple syrup drizzled on top.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups rolled oats, 1 3/4 cups milk, low-fat, 1/4 cup orange juice, 2 large eggs beaten, and more.

Yes, Oatmeal and Berry 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.

That's it — enjoy your meal!

Oatmeal and Berry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions