Name: Small Batch Summer Berry Oat Pancakes
Prep time: 20 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 cup rolled oats; 1/2 cup milk (dairy or oat/almond milk); 1 large egg; 1 tbsp honey or maple syrup; 1/2 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt; 1/2 cup fresh blueberries or raspberries; 1 tbsp neutral oil or melted butter (plus more for pan)

Small Batch Summer Berry Oat Pancakes

TangyPasta7347

These small-batch summer berry oat pancakes are the perfect way to celebrate a Pennsylvania August morning. They're wholesome, fluffy, and sized for just 2-3 people, making them ideal for a cozy breakfast. Grinding the oats fresh gives a nutty flavor and hearty texture, while local berries add a burst of tart-sweet juiciness. With only one bowl and minimal cleanup, they're perfect for lazy summer weekends or as a quick weekday treat. Enjoy them with a touch of honey or maple syrup for a naturally sweet finish!

Ingredients

Instructions

In a blender or food processor, pulse oats until they form a coarse flour.
In a medium mixing bowl, whisk the egg, milk, honey/maple syrup, vanilla, and salt until well combined.
Stir in the oat flour and baking powder until just combined. Let the batter rest for 5 minutes to thicken.
Gently fold in the berries.
Heat a nonstick skillet or griddle over medium heat and brush lightly with oil or butter.
Scoop 1/4 cup portions of batter onto skillet. Cook until bubbles form at the edges and the bottoms are golden, about 2-3 minutes. Flip and cook another 1-2 minutes until cooked through.
Serve warm with extra berries and a drizzle of honey or syrup.