Oatmeal Blueberry Pancakes with Maple Butter Drizzle

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Fluffy oatmeal pancakes studded with fresh blueberries and topped with a warm maple butter drizzle, perfect for a comforting breakfast. This American-inspired breakfast recipe, ready in about 25 minutes, layers rolled oats, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp, melted plus 2 tbsp for drizzle unsalted butter
• 1/4 cup pure maple syrup
• 1 cup fresh blueberries
• 1 tsp vanilla extract

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a blender or food processor, pulse 1 cup rolled oats until coarse flour forms. In a large bowl, whisk the oat flour with 3/4 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a separate bowl, whisk 1 1/4 cups milk, 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract. Pour wet ingredients into dry and stir until just combined; fold in 1 cup fresh blueberries gently.
3. Step 3: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook 2 minutes more until golden.
4. Step 4: For the maple butter drizzle, melt 2 tbsp unsalted butter in a small saucepan over low heat, then whisk in 1/4 cup pure maple syrup until smooth and warm. Drizzle over pancakes before serving.