Description
Fluffy, kid-friendly pancakes packed with the goodness of oatmeal and juicy blueberries. A perfect breakfast to make mornings easier.
Ingredients
Scale
- 1 cup rolled oats (not instant)
- 1 cup milk (any kind)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 cup fresh or frozen blueberries
Instructions
- In a medium bowl, combine the rolled oats and milk. Let it sit for 5-10 minutes to soften the oats.
- In a separate large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the egg and melted butter or oil to the oat and milk mixture. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries.
- Heat a lightly greased griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings!
Notes
- You can use gluten-free flour for a gluten-free option.
- Frozen blueberries work just as well, but don’t thaw them first.
- Leftover pancakes can be stored in the refrigerator for a few days and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American