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Oatmeal Blueberry Pancakes

Oatmeal Blueberry Pancakes contain 20 grams of protein per serving in addition to complex carbohydrates for a balanced meal. Bursts of juicy blueberries make these healthy blueberry pancakes so dreamy!

Stack of oatmeal blueberry pancakes on a white plate, drizzled with honey and topped with butter and fresh berries.

Pancakes are such a big deal in my household that I just had to figure out a way of sneaking them into my daily routine.

I came up with a formula that provides a big boost of protein while keeping the carbs complex instead of simple for less of a blood sugar response.

Well, I believe I arrived at that in my Oatmeal Protein Pancakes, Sweet Potato Rolle Oat Protein Pancakes, and now these blueberry protein pancakes.

These formulas result in a healthy pancake recipe that is boosted with protein and made with complex carbs instead of simple carbs for a balanced approach to pancakes.

This way, pancakes can be a part of my daily life while still getting adequate protein and not raising my blood sugar too much.

Do they taste identical to pancakes made with regular white flour? Absolutely not. The texture isn’t comparable; however I still get a tremendous amount of enjoyment out of these filling pancakes.

These blueberry oat protein pancakes feature a burst of tangy blueberry flavor in every bite!

Stack of oatmeal pancakes on a plate with butter and blueberries on top and a bite taken out.

If you’re a big fan of banana pancakes, also try my Flourless Oatmeal Banana Pancakes. 

With simple ingredients, you can make the tastiest pancakes with health benefits.

For my fellow blueberry pancakes lovers, you may just become obsessed with these blueberry oat pancakes. 

I enjoy them without an ounce of guilt because I love how seamlessly they fit my nutritional needs. 

If you follow a grain-free diet, make my Paleo Blueberry Pancakes, which are made with almond flour.

Nutrition Information:

When making 14 small pancakes out of the recipe, each pancake contains 84 calories, 13 grams of carbohydrates, 2 grams of fiber, 2 grams of fat, and 5 grams of protein. 

In one sitting, I typically eat four of these small pancakes, which comes out to 20 grams of protein, 336 calories, 52 grams of carbohydrates, and 8 grams of fiber and 8 grams of fat. This isn’t much different than eating a bowl of oatmeal that has been boosted with protein powder.

For me, this is an excellent macronutrient breakdown, because it provides a nice kick of protein to add to my total daily intake of protein and to blunt the blood glucose response from the oats. I also love that it isn’t super calorically dense and low fat since I consume plenty of fat in other meals. 

You can calculate your own nutrition facts using a calorie counter like My Fitness Pal if you end up with fewer than 14 pancakes. 

A great addition to my pre or post-workout meal, which often includes additional protein and some veggies for dietary fiber, I find these healthy pancakes to be such a treat.

Honey being drizzled on a stack of blueberry oatmeal pancakes with blueberries and butter on top and a gold fork to the side.

Let’s discuss the healthy ingredients for these healthy blueberry pancakes.

Ingredients for Oatmeal Blueberry Pancakes:

Rolled Oats: Quick oats, instant oats, or old fashioned rolled oats get ground up into a flour to take the place of all-purpose flour in this easy pancake recipe.

If you need this recipe to be gluten-free, use certified gluten-free oats. I use sprouted gluten-free oats in all of my goodies containing oats.

Protein Powder: Added to provide a boost of protein to the otherwise carb-loaded meal. I like adding protein powder because it blunts the blood sugar response to the oats and it ensures I’m getting a balanced meal.

Large Eggs and Egg Whites: Used to help the pancakes rise and provide fluffy texture. I use the egg whites to provide additional protein to the recipe.

Take the eggs out of the refrigerator for a few minutes prior to making the pancakes to bring them to room temperature.

Milk of Choice: Choose your favorite milk for making pancakes. Regular milk works great, as well as non-dairy milk such as oat milk, cashew milk, soy milk, almond milk, or coconut milk.

The type of milk doesn’t matter here. I typically use oat milk or unsweetened almond milk.

Pure Maple Syrup: Bringing a small touch of sweetness to the pancakes, we add a little pure maple syrup or granulated sugar.

Baking Powder: The leavening agent here, baking powder helps create fluffy pancakes that don’t spread too much while cooking.

Sea Salt and Ground Cinnamon: Salt enhances flavors, and ground cinnamon provides a subtle warmth.

Fresh Blueberries: The star of the show here! Use fresh blueberries or frozen blueberries to make delicious blueberry pancakes.

I sprinkle the blueberries over the pancake batter while it’s cooking rather than mixing them into the batter. This ensures each pancake gets a good amount of blueberries. Other kinds of fresh fruit work here too.

Cooking Oil: Use avocado oil, canola oil, butter, coconut oil, or cooking spray to cook the pancakes on the skillet or griddle. I prefer using avocado oil because it is a high temperature cooking oil that won’t burn during the cooking process.

While butter is a delicious option, it can burn if it reaches too high of a temperature.

Recipe Customizations:

  • If you have your own oat flour already, use 1 ¾ cups and increase to 2 cups if the batter seems too thin.
  • The egg whites can be replaced with ⅓ cup of additional milk. If you go this route, the pancakes won’t be quite as fluffy so for the best results, I recommend sticking with the egg whites.
  • Swap out the blueberries for chopped strawberries or chocolate chips.
  • Omit the protein powder and add another ½ cup of oats if you aren’t concerned about the protein content. 
  • Use collagen powder instead of protein powder if you’d like.
  • The pure maple syrup can be omitted or substituted for coconut sugar, brown sugar, or white sugar.

Now that we’re familiar with the basic ingredients, let’s make these delicious oatmeal blueberry protein pancakes.

How to Make Oatmeal Blueberry Pancakes:

Transfer the oats to a high-powered blender or food processor and blend for 60 seconds, or until a flour forms.

Rolled oats in a blender, ready to be blended into a flour.

Add the protein powder, baking powder, cinnamon, and sea salt to the blender and blend for 10 seconds or until all the dry ingredients are mixed together.

Blender with oat flour, cinnamon, baking powder and salt inside.

In a large mixing bowl, add the eggs, egg whites, milk, and pure maple syrup and mix until all the wet ingredients are combined.

Mixing bowl with milk, eggs, vanilla extract, and pure maple syrup. The wet ingredients for pancakes

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a smooth batter forms. Allow the batter to sit for 10 minutes, stirring occasionally.

Dry mixture on top of wet mixture in a mixing bowl.

When you’re ready to make the pancakes, heat your favorite cooking oil in a large nonstick skillet, frying pan, or pancake griddle over medium heat. Allow the skillet to heat up for a few minutes. 

Oatmeal pancake batter in a mixing bowl.

Measure ¼ cup of batter and pour it onto the hot griddle. Sprinkle individual blueberries on top of the pancake batter, adding as many or as few as you would like. Cook for 2 to 3 minutes or until many bubbles appear on top of the batter and the sides begin to firm up.

Blueberry pancakes cooking on a skillet.

Flip and cook for another 1 to 3 minutes, or until the pancakes are golden brown and have cooked through. Repeat for the remaining batter.

If need be, increase the heat to medium high heat if the pancakes are taking too long to cook, or decrease the heat if they are cooking too quickly.

Serve pancakes with your favorite toppings and enjoy! I like serving them with a pat of butter, extra blueberries, and honey or pure maple syrup.

You can also enjoy the meal with another protein source like Greek yogurt, cottage cheese or your favorite animal protein for a bigger protein boost.

How to Store Pancakes:

Store leftover pancakes in an airtight container in the refrigerator for up to 1 week. 

You can also freeze the finished pancakes in a zip lock bag or freezer bags for up to 3 months. Simply snatch some out of the freezer for a yummy breakfast. Pancakes can be reheated in the toaster oven or in the microwave.  

Two plates of blueberry pancakes with honey, butter, and fresh blueberries on top. A bowl of fresh blueberries to the side and a golden napkin.

And that’s it! A pancake with benefits for the next time you’re craving a stack of pancakes but you want to keep it protein and carb-conscious.

Meal prep this recipe in big batches to grab and go as a quick breakfast on busy mornings.

If you love healthier pancake recipes like these fluffy blueberry oatmeal pancakes, also try out some of my other gluten-free pancake recipes.

More Pancake Recipes:

Healthy blueberry oatmeal pancakes all day every day!

Honey being drizzled on a stack of blueberry oatmeal pancakes with blueberries and butter on top and a gold fork to the side.
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5 from 3 votes

Blueberry Oatmeal Pancakes

These flourless whole grain protein pancakes make for a balanced breakfast! Slow burning carbs and a boost of protein makes these easy oatmeal pancakes nice and filling and nutritious.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 14 small pancakes
Calories: 84kcal
Author: Julia

Ingredients

Instructions

  • Transfer the oats to a high-powered blender or food processor and blend for 60 seconds, or until a flour forms.
  • Add the protein powder, baking powder, cinnamon, and sea salt to the blender and blend for 10 seconds or until all the dry ingredients are mixed together.
  • In a large mixing bowl, add the eggs, egg whites, milk, and pure maple syrup and mix until all the wet ingredients are combined.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix well until a smooth batter forms. Allow the batter to sit for 10 minutes, stirring occasionally.
  • When you’re ready to make the pancakes, heat your favorite cooking oil in a large nonstick skillet, frying pan, or pancake griddle over medium heat. Allow the skillet to heat up for a few minutes.
  • Measure ¼ cup of batter and pour it onto the hot griddle. Sprinkle individual blueberries on top of the pancake batter, adding as many or as few as you would like. Cook for 2 to 3 minutes or until many bubbles appear on top of the batter and the sides begin to firm up. Flip and cook for another 1 to 3 minutes, or until the pancakes are golden brown and have cooked through. Repeat for the remaining batter. If need be, increase the heat to medium high heat if the pancakes are taking too long to cook, or decrease the heat if they are cooking too quickly.
  • Serve pancakes with your favorite toppings and enjoy! I like serving them with a pat of butter, extra blueberries, and honey or pure maple syrup. You can also enjoy the meal with another protein source like Greek yogurt, cottage cheese or your favorite animal protein for a bigger protein boost.

Notes

*If you don’t add protein powder, increase the amount of oats to 2 ½ cups. 
**for even more protein, substitute some of the milk for more egg whites
***Replace the pure maple syrup with a granulated sweetener like cane sugar, brown sugar, maple sugar or sugar-free sweetener if you’d like. You can also omit it altogether.

Nutrition

Serving: 1pancake (of 14) | Calories: 84kcal | Carbohydrates: 13g | Protein: 5g | Fat: 2g | Cholesterol: 27mg | Sodium: 188mg | Fiber: 2g | Sugar: 2g

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