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

Daily value:

14%

Servings:

4
  • Fat 44g 67%
  • Carbs 151g 50%
  • Saturated 7g 35%
  • Fiber 19g 76%
  • Trans 0g
  • Sugars 48g
  • Monounsaturated 25g
  • Polyunsaturated 9g
  • Protein 35g 69%
  • Cholesterol 201mg 67%
  • Sodium 2,318mg 97%
  • Calcium 673mg 67%
  • Magnesium 259mg 65%
  • Potassium 1,015mg 29%
  • Iron 8mg 44%
  • Zinc 7mg 43%
  • Phosphorus 1,366mg 195%
  • Vitamin A 185µg 21%
  • Vitamin C 15mg 25%
  • Thiamin (B1) 1mg 70%
  • Riboflavin (B2) 1mg 50%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 112µg 28%
  • Vitamin B12 1µg 24%
  • Vitamin D 3µg 1%
  • Vitamin E 8mg 40%
  • Vitamin K 31µg 38%
See detailed nutritional info Have a question about nutritional data? Let us know.
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