Start your morning with a wholesome twist on classic pancakes! These flourless blueberry oatmeal pancakes are naturally gluten-free, lower in sugar, and packed with flavor — perfect for busy families and health-minded cooks alike. My girls love sweet, dessert style pancakes. With this recipe, they get a sweet, fun breakfast and I get to serve them something a little healthier!
If you like pancakes but want something that actually holds you over, these blueberry oatmeal pancakes are well worth trying. I usually make a batch and keep the extras for later in the week, which is probably why this recipe has stuck around in our kitchen!
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Why You’ll Love These Blueberry Oatmeal Pancakes
If you love dessert-style pancakes, but want something lighter and more nutritious, this blueberry oatmeal pancake recipe is for you. Unlike traditional pancakes made with wheat flour, these:
- Use old-fashioned oats as the base for a hearty texture
- Include fresh blueberries for natural sweetness and antioxidants
- Are made without refined flour, dairy, or excess sugar — while still tasting amazing!
Whether you’re feeding kids or meal-prepping for the week, this recipe checks all the boxes.
Ingredients You Will Need
Pancake Batter
- 2 egg whites or 1 whole egg
- 1/2 banana
- ½ cup vanilla almond milk or regular milk
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 cup old-fashioned oats
Blueberry Sauce
- 1 cup whole fresh blueberries
- 3 tbsp water
- 1 tbsp stevia (or your sweetener of choice)
- 1 tsp cornstarch dissolved in 2 tbsp cold water (optional, for thicker sauce)
For Cooking
- Coconut oil or light oil spray for the griddle
How to Make Blueberry Oatmeal Pancakes
1. Make the Blueberry Sauce
In a small saucepan, combine the fresh blueberries, water, and sweetener. Place over medium heat and bring to a gentle boil. Once the blueberries begin to burst, reduce the heat and simmer for about 5 minutes, stirring occasionally, until the sauce thickens naturally. For a thicker blueberry pancake topping, stir in the cornstarch slurry and cook for one additional minute. Remove from heat and set aside.
2. Prepare the Oatmeal Pancake Batter
Add the egg whites (or whole egg), banana, vanilla almond milk, vanilla extract, cinnamon, and old-fashioned oats to a blender. Blend until the oatmeal pancake batter is smooth and creamy with no visible oat pieces. Pour about ¼ cup of the blueberry sauce into the blender and pulse briefly to swirl the blueberry flavor into the batter without fully blending it. If the batter is too thick, add a little more almond milk to thin it down. If the batter is too thin or runny, add oats by the tablespoon and re-blend until the desired pancake-batter consistency is reached. Add a tablespoon or two of the blueberry sauce with pieces of blueberries into the batter before cooking, if desired.
3. Cook the Blueberry Oatmeal Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray. Pour the batter into small pancakes, about 3–4 inches in diameter, which helps them cook evenly. Cook until bubbles form on the surface and the edges appear set, then gently flip and cook until golden brown on the second side.
4. Serve the Pancakes
Serve the blueberry oatmeal pancakes warm with the remaining homemade blueberry sauce spooned over the top. These pancakes pair well with fresh berries, a drizzle of pure maple syrup, or a spoonful of yogurt for an easy, wholesome breakfast.
Helpful Tips & Make-Ahead Notes
Batter texture: Oat-based pancake batter is naturally thicker than traditional pancake batter. This is exactly what gives these blueberry oatmeal pancakes their hearty, satisfying texture.
Sweetness level: The blueberry sauce is easy to customize. Adjust the sweetener to your taste, or substitute honey or pure maple syrup if that’s what you have on hand.
Make-ahead friendly: The blueberry sauce can be made in advance and stored in the refrigerator for up to 5 days, making busy mornings quicker and easier.
Storing and reheating pancakes: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze the pancakes in a single layer, then transfer to a freezer-safe bag; reheat straight from frozen in a toaster or microwave.
Health Benefits
Blueberries are rich in antioxidants and fiber, and oats provide lasting energy — making this recipe a nutritious breakfast choice that still feels like a treat.
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes. Four egg whites are roughly equal to two whole eggs. Using whole eggs will make the pancakes slightly richer and more tender, but the recipe will still work well.
Are these blueberry oatmeal pancakes gluten-free?
They can be. As long as you use certified gluten-free oats, this recipe is naturally gluten-free since it doesn’t contain flour.
Can I make the batter ahead of time?
For best results, the batter should be blended and cooked right away. Oat-based batter thickens as it sits, which can affect the texture of the pancakes.
Can I use frozen blueberries instead of fresh?
Yes. Frozen blueberries work well in the sauce—no need to thaw them first. You may need to simmer the sauce an extra minute or two as they cook down.
Can I freeze blueberry oatmeal pancakes?
Absolutely. Let the pancakes cool completely, then freeze them in a single layer before transferring to a freezer-safe bag. Reheat straight from frozen in a toaster or microwave for an easy breakfast.
Looking for more Blueberry Recipes?
Try these!
French Toast Sticks with Blueberry Sauce
Lemon Blueberry Thyme Smoothie
Patriotic Berries and Cream Sugar Cookie Cups!
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