blueberry oatmeal pancakes / by Maci Britt


"Do you guys want pancakes for breakfast?"

"What kind?"

"Blueberry or oatmeal."

"How about both?"

That's how these pancakes came to be on a cloudy Saturday morning. I took one of our all-time favorite pancakes (oatmeal) and sprinkled little blueberries onto each one as they cooked. They were exactly what we wanted to eat. 


If these make an appearance on your own Saturday breakfast table sometime soon, I hope you enjoy them as much as we do 😊 


blueberry oatmeal pancakes
recipe adapted from smitten kitchen

[ makes about 16 pancakes ]

In a small saucepan, bring the water and ½ cup oats to a boil, then reduce to a simmer and cook for a few minutes until thickened. Remove from the heat and add the butter, stirring until it’s all melted. Set aside to cool. 

In a medium bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt. (I usually make the oat flour in my food processor and then pulse all of the dry ingredients in that bowl to save a dish.) 

In a large bowl, whisk together the milk, honey, eggs, and cooled oatmeal/butter mixture.

Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until mostly combined. The batter will be thick and should also be a little lumpy. 

Heat a large cast-iron skillet over medium heat and once it is hot enough for drops of water to sizzle, reduce the heat to medium-low. Brush the pan generously with butter and dollop 2 or 3 ¼-cup portions of batter into the pan. Sprinkle about 1 tablespoon of blueberries over each pancake, pressing them in gently with the back of the measuring spoon. Cook for a few minutes until golden brown before flipping.  They will only take 1 or 2 minutes on the second side. 

The blueberries make the second side really delicate, so use a sturdy spatula and be gentle but forceful when removing them from the pan, and serve them blueberry side down on the plate. 

Maple syrup is encouraged. 

1 cup water

Heaping ½ cup oats (old-fashioned or quick)

3 tablespoons (45 grams) butter, plus more for cooking

¾ cup (90 grams) oat flour (I grind my own in the food processor)

1 cup (130 grams) all-purpose flour

2 tablespoons (25 grams) sugar

2 teaspoon baking powder

Scant ¾ teaspoon sea salt

1 ¼ cups (295 ml) milk

1 tablespoon (21 grams) honey

2 large eggs

About 1 ¼ cups tiny frozen blueberries (the Wild Boreal Blueberries from Trader Joe’s are perfect)