Breakfast recipe · from the recipe book
Soaked Oat Blueberry Pancakes with Maple
Tender, fluffy pancakes made from oats soaked in kefir, warmly spiced with cinnamon, studded with juicy blueberries and finished with a maple drizzle.

- Skillet
- 50 min · 30 min hands-on
- Serves 4
- Vegetarian
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1¾ cups150 gOld-fashioned rolled oats
- 1⅔ cups (390 ml)400 gPlain kefir, low-fat
- ¾ cup100 gAll-purpose flour
- 2 large100 gEggslightly beaten
- 1⅓ cups200 gBlueberries
- 2 tbsp28 gUnsalted buttermelted, divided
- 1 tbsp packed15 gBrown sugar
- 1¾ tsp8 gBaking powder
- ½ tsp2 gBaking soda
- 1½ tsp4 gGround cinnamon
- 1¼ tsp5 gVanilla extract
- ¼ tsp1.5 gSalt
- ¼ cup80 gMaple syrupwarmed
Steps
- In a large bowl, stir the oats into the kefir and let soak 20 minutes so the oats soften.
- Meanwhile, in a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon and salt.
- Melt the butter. Set aside 1 tablespoon of it for the pan, and whisk the rest into the soaked oats along with the egg and vanilla.
- Fold the flour mixture into the oat mixture just until no dry streaks remain; a few lumps are fine. Rest the batter 5 minutes to puff.
- Heat a large skillet over medium-low heat and brush it with a little of the reserved butter.
- Pour about 1/4 cup of batter per pancake, then scatter a few blueberries on top of each, using about half the blueberries across all batches.
- Cook 2 to 3 minutes until bubbles form and the edges look set, flip, and cook 2 minutes more until golden and the centers spring back. Repeat with the remaining batter, brushing the skillet with the rest of the reserved butter as needed.
- Warm the maple syrup with the remaining half of the blueberries in a small pot for 2 minutes until the berries just burst.
- Serve the pancakes with the blueberry maple drizzle spooned over the top.
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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