Blueberry Oatmeal Pancakes Recipe
Blueberry Oatmeal Pancakes Recipe photo by Taste of Home
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Blueberry Oatmeal Pancakes Recipe

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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!”
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 14 servings


  • 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
  • 1-1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar

Nutritional Facts

1 each: 171 calories, 2g fat (1g saturated fat), 19mg cholesterol, 145mg sodium, 34g carbohydrate (17g sugars, 2g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Blueberry Oatmeal Pancakes in Simple & Delicious January/February 2007, p43

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kgburgess User ID: 2727982 260130
Reviewed Jan. 23, 2017

"These were very good! They were so fluffy and thick. The fresh blueberries added a nice burst of flavor. I used reduced-sugar oatmeal packets and fat-free sour cream, too, and I did not make the blueberry syrup but used sugar-free maple syrup instead. Measuring 1/4 cup batter as indicated, I got 18 pancakes out of the batch, and the calories without syrup came in at only 94 per pancake! Yummy."

kay52178 User ID: 1593546 162534
Reviewed Jan. 31, 2012

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

krs79 User ID: 5748672 93808
Reviewed Jan. 22, 2011

"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."

Leach0976 User ID: 1312961 161708
Reviewed Aug. 19, 2008

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

ckauffma User ID: 1860047 161982
Reviewed Apr. 8, 2008

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

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