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Blueberry Oatmeal Pancakes Recipe

Blueberry Oatmeal Pancakes Recipe photo by Taste of Home

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Wonderful blueberry flavor abounds in these thick and moist pancakes from Amy Spainhoward of Bowling Green, Kentucky. “My kids love them, and they are very nutritious, easy, and inexpensive!”

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Blueberry Oatmeal Pancakes Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 14 Servings

20 5 25

Ingredients

2 cups all-purpose flour
2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 egg whites
1 egg
1-1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
BLUEBERRY SYRUP:
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar

Directions

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes. Yield: 14 pancakes (1-1/4 cups syrup).

Editor's Note: If using frozen blueberries, do not thaw before adding to batter. This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 pancake with 1 tablespoon syrup equals 171 calories, 2 g fat (1 g saturated fat), 19 mg cholesterol, 145 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Blueberry Oatmeal Pancakes in Simple & Delicious January/February 2007, p43

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Blueberry Oatmeal Pancakes

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Reviewed on Jan. 31, 2012 by kay52178

These were nothing special. They lacked sweetness although I didn't make the syrup.

Reviewed on Jan. 22, 2011 by krs79

Love, love, love these pancakes! The blueberry syrup is perfect on top! If you like blueberries, you'll love these pancakes. I have only made these with fresh blueberries.

Reviewed on Aug. 19, 2008 by Leach0976

I love this recipe! I exchanged low fat vanilla yogurt for the sour cream, and the results were great.

Reviewed on Apr. 08, 2008 by ckauffma

Would like to add some type of extract for more flavor.