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Extra-fluffy inside and loaded with oats, blueberries, and banana flavor, these oatmeal sour cream pancakes are a perfect healthier way to get your pancake fix!
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3.50 from 2 votes

Blueberry Oatmeal Sour Cream Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 189kcal


  • 1-3/4 cups white whole wheat flour
  • 3/4 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 cup sour cream
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 large ripe banana mashed
  • 1 teaspoon vanilla extract
  • 2 cups milk
  • 1 cup fresh or frozen blueberries if using frozen, do not thaw
  • Maple syrup for serving


  • In a small bowl, combine flour, oats, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk sour cream, egg, mashed banana, vanilla, and milk until smooth. Very gently, fold flour mixture into liquid until batter is just combined.
  • Working in batches, drop batter by 1/4-cupfuls on a greased skillet over medium-high heat. Sprinkle 1-2 tablespoons blueberries per pancake on tops. Once bubbles form on tops, flip pancakes and cook on opposite side 1-2 minutes. Repeat with remaining pancake batter and blueberries. Keep pancakes warm until ready to serve. Serve warm with maple syrup.


Serving: 2g | Calories: 189kcal | Carbohydrates: 29.5g | Protein: 6.6g | Fat: 5.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 2.9g | Cholesterol: 35mg | Sodium: 200mg | Fiber: 3.2g | Sugar: 10.4g