Blueberry Oatmeal Pancakes

Name: Blueberry Oatmeal Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 14 pancakes (1-1/4 cups syrup).
Cuisine: Comfort Food Breakfast Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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 large egg whites; 1 large 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

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

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 large egg whites
1 large 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.

Editor's Note: If using frozen blueberries, do not thaw before adding to batter.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Reviews

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Average Rating:

kgburgess

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

Jan 31, 2012

These were nothing special. They lacked sweetness although I didn't make the syrup.
krs79

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

Aug 19, 2008

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

Apr 8, 2008

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