Save on Pinterest

Blueberry Oat Pancakes

I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! —Candy Summerhill, Alexander, Arkansas
  • Total Time
    Prep: 20 min. Cook: 5 min./ batch
  • Makes
    10 pancakes


  • 3/4 cup quick-cooking oats, divided
  • 3 tablespoons orange juice
  • 1 large egg, lightly beaten
  • 2/3 cup fat-free evaporated milk
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries


  • In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside.
  • Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts
2 each: 221 calories, 3g fat (1g saturated fat), 48mg cholesterol, 327mg sodium, 41g carbohydrate (17g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • LPHJKitchen
    Sep 7, 2020

    Loved these! The oats, orange juice and blueberries were a great combination for these pancakes! I really liked the addition of the oats! They added a nice texture but still left the pancakes fluffy and soft.

  • tkuehl
    Oct 31, 2019

    Pancakes are always a treat in our house, and I am always looking for a little something extra to bring on the flavor. I like the oats, orange juice, cinnamon and blueberries in this recipe. It’s like a pastry, but in an easy pancake.

  • knollbrookcook
    Feb 14, 2018

    Very good pancakes. I toned the cinnamon down by half to suit our taste. Also , I just mixed the blueberries into the batter at the end rather than sprinkling them on top of the cooking pancakes. Definitely will make these again.

  • kgburgess
    Nov 14, 2016

    These are the most wonderful, fluffiest pancakes ever! I love the fresh blueberries in them, but my daughter doesn't like blueberry pancakes, so I may try apple next time. But these are amazing! It only make 8 pancakes for me, though, and I measured 1/4 cup batter for each. Anyway, I love the thick, fluffy texture of these dense pancakes. They are more substantial than traditional pancakes without being too dense. I will definitely be making these again and again! I used fat-free sour cream and white wheat flour for wheat to keep them as light as possible. Very, very good! Definitely a keeper.

  • Lori Ellen
    May 30, 2014

    Absolutely Delicious!! Will definitely make again. A decent amount of prep work but VERY worth it. Maybe I will process a bunch of oats ahead of time to have on hand for this recipe. Evaporated milk comes in a small 5 oz. can, so that leaves no leftovers, and I added maybe a tablespoon of milk to get it to the 2/3 C. For sure my favorite pancakes ever.

  • brendadawn
    Oct 17, 2011

    Loved this! SO flavorful and delicious. I served them with TOH's homemade blueberry syrup, which was absolutely amazing! SO delicious!

  • brendadawn
    Oct 15, 2011

    Wonderful recipe - a keeper for sure! We will definitely be making this one again!

  • mira_giovanni
    Aug 30, 2011

    My family loves pancakes, EXCEPT me, these however are a hit with ALL of us! I love the texture and the fact that they don't have that traditional pancake taste.After experimenting I made a few changes to the directions, first I use 3/4 cup skim milk in place of the evaporated milk. [The skim milk is cheaper and produces a thinner batter, plus I hate trying to find uses for a partial can of evaporated milk.] Second I fold whatever fruit i'm using right into the batter meaning I usually end up with 12-15 pancakes. Also I alter my juice, extract and cinnamon depending on the fruit I'm using. My favorite spice combination is 1/4 tsp each cinnamon and cardamon. Most often I replace the orange juice with whatver fruit juice I'm using. [Pineapple for pina colada, peach for peach...]. Lastly I made a sweet potato version by using mashed sweet potatoes and finely chopped spinach. [A warning though the sweet potato were much moister.] One last note these freeze and reheat well, just pop them in the toaster or wicrowave [The sweet potato need to go in the microwave, they stick to the toaster :( ]

  • danythegirl78
    Aug 6, 2011

    my new favorite!!!

  • Sweet01
    May 9, 2011