Recipes
Oatmeal Pancakes With Blueberries
Author
Inez Briand
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
- Mix the dry ingredients: In a bowl, combine oatmeal, whole grain flour, brown sugar, baking soda, and salt.
- Whisk the wet ingredients: In another bowl, stir together the skim milk, egg, egg white, melted butter, and 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.
- Preheat and prepare the pan: Heat a skillet over medium heat and lightly grease with 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.
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
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
- 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
Written by
As the partner of a type 1 diabetic, my passion for healthy cooking has reached new heights. I’ve always loved traveling and experimenting in the kitchen, but now I focus on creating delicious, diabetes-friendly recipes for my partner, Ely, and our family. Through Diabetic Me, I enjoy sharing food and nutrition tips to help others on their journey toward healthier living.
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so if i eat blueberry oatmeal pancakes will i turn into a giant blueberry like in that movie? asking for a friend lol
Only if you start floating, then we’ll call Willy Wonka 😉
haha, bet. Will have to keep a balloon handy just in case
Interesting recipe, Inez. However, I’m curious about the choice of blueberries. While they’re a great source of antioxidants, I wonder how their flavor meshes with the oatmeal base. Have you considered alternatives that might offer a more balanced flavor profile, perhaps something with a bit less natural sweetness?
loved the idea of putting blueberries in oatmeal pancakes! gonna try this tmrw, thx Inez Briand for the cool recipe 🙂 wish me luck!
You’re gonna love them! I tried it last week and it was a hit in my house.