Honey Oat and Blueberry Pancakes

Honey Oat and Blueberry Pancakes
Megan Watson

Ingredients

  • 1/2 cup  all-purpose or whole-wheat flour
  • 1/2 cup  quick-cooking oats
  • 1 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  cinnamon
  • egg, at room temperature
  • 1 1/3 tablespoon  honey
  • 3/4 cups  2-percent milk
  • 1/2 teaspoon  vanilla extract
  • 2 tablespoons  vegetable oil, plus more for the griddle
  • 1 cup  fresh blueberries
  •   Jam, fresh fruit, or maple syrup, for serving

Homemade, from-scratch pancakes with a healthy kick — these Honey Oat and Blueberry scratch-Pancakes are definitely worth the effort. I even used 2-percent milk in these instead of the traditional buttermilk and they turned out delicious. One of my favorite things about these pancakes is that all of the ingredients are ones you probably already have in your cupboard. Can’t wait to make them again for breakfast!

Click here to see Tips for Making Better Pancakes.

Directions

Preheat the oven to 150 degrees or the lowest temperature available.

Add the flour and oats to the bowl of a food processor and pulse until the oats are ground. Then, add the baking powder, baking soda, salt, and cinnamon and pulse until well mixed.

Next, whisk the egg in a bowl and add it to the dry mix. Add the honey, milk, vanilla extract, and vegetable oil. Pulse until all of the ingredients are mixed.

Heat a cast iron griddle or skillet over medium heat and lightly coat with oil. Using a ¼-cup scoop, pour the pancake batter onto the skillet and add 6-8 blueberries on top of each pancake. Cook until browned on each side (they are ready to flip when the tops start to bubble a little).

To keep already made pancakes warm, place them on an ovenproof dish or baking pan in the oven. Serve with your favorite jam, fresh fruit, or syrup.

Nutrition

Calories per serving:

275 calories

Dietary restrictions:

Balanced Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

14%

Servings:

4
  • Fat 11g 17%
  • Carbs 38g 13%
  • Saturated 2g 9%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 9g 17%
  • Cholesterol 50mg 17%
  • Sodium 579mg 24%
  • Calcium 168mg 17%
  • Magnesium 65mg 16%
  • Potassium 254mg 7%
  • Iron 2mg 11%
  • Zinc 2mg 11%
  • Phosphorus 341mg 49%
  • Vitamin A 46µg 5%
  • Vitamin C 4mg 6%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 28µg 7%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 8µg 10%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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