Make-Ahead Blackberry Oatmeal Blender Pancakes
Time: 25 minutes
Serves: about 8 pancakes
An easy oat-based pancake batter made entirely in a blender then swirled with mashed blackberries. These blackberry oatmeal blender pancakes can be made ahead and frozen for busy weekday mornings!
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
about 8 pancakes
Perfect for:
Family Style
Breakfast in Bed
Ingredients
- 2 Cups old-fashioned rolled oats
- 3/4 Cup full fat plain Greek yogurt, plus more for serving
- 3/4 Cup whole milk
- 2 large eggs
- 2 Tablespoons unsalted butter, melted and cooled to room temperature
- 1 Tsp. vanilla extract
- 1 Tbsp. baking powder
- 1/4 Tsp. sea salt
- 2 Packages (6 ounces each) Driscoll’s Blackberries, divided
- 1 Tbsp. maple syrup, plus more for serving
Directions
- PLACE 2 cups old-fashioned rolled oats into blender.
- BLEND on high until oats are broken down into a fine powder.
- ADD ¾ cup plain Greek yogurt and ADD ¾ cup whole milk.
- ADD 2 large eggs ADD 2 tablespoons melted unsalted butter.
- ADD 1 teaspoon vanilla extract.
- ADD 1 tablespoon baking powder and ADD ¼ teaspoon sea salt.
- BLEND low speed until smooth and SCRAPE DOWN inside of blender as needed.
- SET ASIDE batter to rest 5 minutes.
- PLACE 1 package blackberries into a medium bowl.
- ADD 1 tablespoon maple syrup.
- MASH until blackberries are evenly broken down.
- SET ASIDE blackberry mixture.
- HEAT a large nonstick skillet over medium heat.
- COAT skillet lightly with vegetable oil or nonstick spray.
- POUR about 1/4 cup batter into skillet.
- SPOON about 1 teaspoon blackberry mixture onto center of pancake and SWIRL blackberry mixture gently into pancake.
- COOK until bubbles begin to form and remain on surface of pancake, 2 – 3 minutes.
- FLIP pancake and COOK 1 – 2 minutes longer until golden brown and cooked through.
- REPEAT with remaining batter.
-
SERVE immediately with remaining blackberry mixture, whole blackberries, maple syrup, and a dollop of yogurt.
To make ahead: Place sheets of parchment paper between pancakes. Place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a warm oven or toaster oven.
