Oatmeal Pancakes With Blueberries

Start your morning with these warm, hearty Oatmeal Pancakes With Blueberries—a comforting, diabetic-friendly breakfast that doesn’t compromise on flavor. Whether you’re managing blood sugar or simply craving something wholesome, these pancakes bring together whole grains, juicy blueberries, and a hint of lemon for a deliciously balanced start to your day.

Why You’ll Love This Recipe

• Perfect for weekend brunch or make-ahead breakfasts during the week.
• Diabetic-friendly and full of slow-digesting carbs to keep you full longer.
• Naturally sweetened and packed with fiber from oats and whole grain flour.
• Bursting with fresh blueberries in every bite.

Oatmeal Pancakes With Blueberries Ingredients

Here’s everything you’ll need:

• 210 g oatmeal
• 1/2 cup whole grain flour
• 3 tbsp brown sugar (or preferred sweetener; optional)
• 1/4 tsp baking soda
• 1/5 tsp salt
• 1 cup skim milk
• 1 whole egg
• 1 egg white
• 1 tbsp melted butter
• 1 tsp lemon zest
• 1 cup fresh blueberries
• 1/2 cup low-fat sour cream (10%–15%)
• Olive oil (for cooking)

How to Make Oatmeal Pancakes With Blueberries

1. Mix the dry ingredients: In a bowl, combine oatmeal, whole grain flour, brown sugar, baking soda, and salt.
2. Whisk the wet ingredients: In another bowl, stir together the skim milk, egg, egg white, melted butter, and lemon zest.
3. Combine both mixtures: Pour the wet ingredients into the dry and stir until the batter is just combined.
4. Add the blueberries: Gently fold in the fresh blueberries with a rubber spatula. Let the batter rest for 30 minutes.
5. Preheat and prepare the pan: Heat a skillet over medium heat and lightly grease with olive oil.
6. Cook the pancakes: Scoop batter into the pan. When bubbles begin to form on the surface, flip and cook for another 2–3 minutes until golden.
7. Serve: Top pancakes with low-fat sour cream and a few extra blueberries for a bright, creamy finish.

Recipe Tips and Tricks

• Letting the batter rest enhances the texture—don’t skip this step!
• Use a non-stick pan or seasoned skillet to avoid sticking.
• For added flavor, sprinkle in a dash of cinnamon or nutmeg to the batter.

Substitutions and Variations

• Use almond milk or oat milk instead of skim milk for a dairy-free version.
• Swap lemon zest with orange zest for a citrus twist.
• Add chopped nuts for a bit of crunch and extra protein.

What to Eat With This Recipe

Pair these pancakes with a side of Greek yogurt or a protein-rich smoothie for a more complete breakfast. Fresh fruit like banana slices or a handful of raspberries would also complement the flavors beautifully.

Storage and Reheating

• Store pancakes in an airtight container in the fridge for up to 3 days.
• Freeze individually with parchment paper between each pancake.
• Reheat in a toaster or microwave for a quick breakfast on the go.

Nutritional Facts (per serving)

• Fat: 2.4 g
• Saturated Fat: 0.9 g
• Cholesterol: 21 mg
• Sodium: 100.7 mg
• Carbohydrates: 24.6 g
• Fiber: 1.9 g
• Protein: 3.6 g

Oatmeal Pancakes With Blueberries

Start your morning with these warm, hearty Oatmeal Pancakes With Blueberries—a comforting, diabetic-friendly breakfast that doesn’t compromise on flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Ingredients

  

• 210 g oatmeal
• 0.5 cup whole grain flour
• 3 tbsp brown sugar Or preferred sweetener. You can also leave it out.
• 0.25 tsp soda
• 0.2 tsp salt
• 1 cup skim milk
• 1 egg
• 1 egg white
• 1 tbsp butter Melted
• 1 tsp lemon zest
• 1 cup fresh blueberries
• 0.5 cup low fat sour cream 10% – 15%
• olive oil

Instructions

 

• Mix the dry ingredients: In a bowl, combine oatmeal, whole grain flour, brown sugar, baking soda, and salt.
  210 g oatmeal, 0.5 cup whole grain flour, 3 tbsp brown sugar, 0.25 tsp soda, 0.2 tsp salt
• Whisk the wet ingredients: In another bowl, stir together the skim milk, egg, egg white, melted butter, and lemon zest.
  1 cup skim milk, 1 egg, 1 egg white, 1 tbsp butter, 1 tsp lemon zest
• Combine both mixtures: Pour the wet ingredients into the dry and stir until the batter is just combined.
• Add the blueberries: Gently fold in the fresh blueberries with a rubber spatula. Let the batter rest for 30 minutes.
  1 cup fresh blueberries
• Preheat and prepare the pan: Heat a skillet over medium heat and lightly grease with olive oil.
  olive oil
• Cook the pancakes: Scoop batter into the pan. When bubbles begin to form on the surface, flip and cook for another 2–3 minutes until golden.
• Serve: Top pancakes with low-fat sour cream and a few extra blueberries for a bright, creamy finish.
  1 cup fresh blueberries, 0.5 cup low fat sour cream

Notes

Nutritional value

• Fat: 2.4 g
• Saturated fat: 0.9 g
• Cholesterol: 21 mg
• Sodium: 100.7 mg
• Carbohydrates: 24.6 g
• Fiber: 1.9 g
• Proteins: 3.6 g

Keyword blueberry pancakes, fluffy pancakes, pancake recipe