These Blueberry Oatmeal Pancakes are our family’s go-to weekend breakfast—and one of the most reliable recipes in my whole collection. I’ve made them for years, shared them with readers, and they’re always a hit. The secret? Soaked oats for the perfect texture, a quick batter that skips the blender, and just the right amount of juicy blueberries!
🥞 What makes these pancakes actually good
You know how oatmeal pancakes can be… well, kind of sad? Dry, chewy, weirdly dense, or somehow soggy and crumbly at the same time? I made so many chewy/dense/terrible oatmeal blender pancakes until I found myself in a sleeping baby + hungry toddler = def no blender situation. So I did THIS and hit absolute gold:
- We soak the oats. Not optional. This softens them just enough to fold perfectly into the batter without turning into gummy paste. You get tender, fluffy texture with a little wholesome chew—aka, the dream.
- No blender. You don’t need to pulverize the oats into oat flour or turn the whole batter into baby food. Blending the batter only yields dense pancakes, it adds nothing to the recipe! Also, no need to wake up the house at 6am if you can make better pancakes by just soaking the oats.
- And finally: maple syrup in the batter. It’s not just for topping, friends. A little sweetness in the base = more flavor in every bite.
These have been on regular rotation ever since at my house, not just because my kids inhale them, but because I actually want to eat them too. No sad, bland oat pucks here. These are legit pancakes—with structure, flavor, and a little extra fiber to feel like you’ve got your life together (even if you don’t). We love them just as much as my blueberry oatmeal muffins and blueberry baked oatmeal – and a little honey butter never hurt any of these!
I first shared this recipe years ago – probably 2018? 2019? And got them shiny new photos now. The recipe has stayed the same, because well, it’s just right 😉
The pancake lineup (aka, what you’ll need for greatness)
This is a mostly pantry staples recipe – frozen blueberries work just fine!
These pancakes start with soaked rolled oats and buttermilk (or… just regular old milk plus vinegar or plain yogurt). We add just enough whole wheat flour for structure (but not so much that they feel “virtuous”), plus eggs, oil, maple syrup, and vanilla to keep things soft and flavorful.
Just don’t skip soaking the oats. It’s the secret to pancakes that are tender, not toothy!
Printable recipe
Blueberry Oatmeal Pancakes
Ingredients
To soak the oats:
- 2 cups rolled oats (uncooked)
- 2 cups buttermilk
Wet ingredients:
- 2 large eggs
- 2 tablespoons oil (OR melted butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Dry ingredients:
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
To mix in:
- 1 cup blueberries (fresh or frozen both work; see notes)
Instructions
- Soak oats: Combine oats and buttermilk in a medium bowl and set aside for 10 minutes.2 cups rolled oats, 2 cups buttermilk
- Wet ingredients: Add wet ingredients to the bowl with the soaked oats and whisk until well combined.2 large eggs, 2 tablespoons oil, 2 tablespoons maple syrup, 1 teaspoon vanilla
- Make batter: Combine all dry ingredients in a separate bowl (if using frozen blueberries fold into dry ingredients now – see notes).Add the dry to the wet ingredients and fold JUST until combined (use a spatula, NOT a whisk!). Do not overmix.1 cup whole wheat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add blueberries: Gently fold blueberries into the batter. If using frozen blueberries, see notes for tips on adding them.1 cup blueberries
- Cook pancakes: Heat a skillet or griddle over medium heat. Spray with nonstick cooking spray (or melt a little butter in the pan) and drop 3-4 tablespoons of batter per pancake on the hot surface. Cook until bubbles appear, then flip and finish until cooked through. Serve immediately with maple syrup, if you like. Continue until all batter has been used.
FAQ + Pancake Panic Prevention
Can I use frozen blueberries?
Yep—just don’t toss them in straight from the freezer like a pancake anarchist. You must toss them lightly in the combined dry ingredients first and fold the batter gently (yes, your pancakes will take notes). Otherwise, you’ll end up with grey batter – I mean, if it’s a little marbled? Gorgeous. Full-on grey? Just looks weird.
No buttermilk on hand—what now?
No stress. Stir 2 tablespoons of lemon juice or white vinegar into regular milk and let it sit for 5–10 minutes; or do 1.5 cups milk and ½ cup plain yogurt. Boom: DIY buttermilk. Works like a charm.
Whole wheat flour too much for you?
You can swap it for all-purpose flour if you prefer something lighter. Or go half-and-half if you have picky eaters. No shame!
Why do my pancakes turn out gummy or dense?
Two words: over. mixing. This is not cake batter, it’s not bread dough, it’s not time to show off your upper body strength. Stir just until the dry disappears into the wet—no more, no less. And for the love of fluffy stacks, use a spatula—not a whisk.
Can I make these ahead?
Sure can. Let them cool completely, then stash them in the fridge or freezer. Reheat in a warm skillet to bring back the edges. Microwave if you must, but you’ll lose the crisp. (Still tasty, just less magic.) Do not use a toaster – the blueberries will juice up and burn and.. it’s just a mess. Don’t do it. Trust me, I’ve been there.
Do I have to soak the oats?
Yes. Non-negotiable. This is what gives the pancakes that tender, hearty texture. Raw oats = chewy mess. Soaked oats = golden perfection. Trust the process.
Can I skip the maple syrup in the batter?
Technically yes, but I wouldn’t. It’s just enough to gently sweeten without turning these into dessert-for-breakfast. You could sub honey or even brown sugar in a pinch, but don’t leave your pancakes hanging completely dry.
💬 Made them? Flipped out (in a good way)?
Tell me all about it! Leave a comment and star rating below—I live for that kind of feedback (and it helps other pancake-loving humans find this recipe, too).
And don’t forget to Pin it! You never know when the next blueberry craving will hit—and future you deserves a shortcut to pancake greatness. 💙🥞
Darla says
Made this recipe many times & love it! Have used almond milk, used baking soda plus lemon juice in stead of baking powder, all white flour, half white and half whole wheat — the pancakes are always sooooooo good! My 15 month old grandson loves them too! Great recipe and excellent instructions.
Marika says
I stumbled upon this recipe this morning and my kids went wild! Thank you!!!! I’m thinking of making these pancakes again for a large crowd on Christmas morning – but I’d like to make the batter in advance, if possible. Have you tried to do this? Did it work? Would you suggest another recipe if you think this one would be a no-go? Many thanks in advance!!!
Vacation Rental Lady says
Had to search to find this again! Delicious.
Nora says
I’m so glad!
Natalie says
Perfect recipe to use up some of the fresh blueberries I picked the other day. Delicious and surprisingly light and fluffy! I added ground flax seed and cinnamon to make them even more healthy. This recipe is definitely one I will make again and again. And the detailed instructions were much appreciated!
Nora says
I’m so glad, Natalie! Sounds delicious with the ground flax and cinnamon – I’ll have to try it sometime!
Denise Leclair says
Hot off the skillet and in my mouth! These are delicious . I love the addition of oatmeal for a heartier pancake. I also added a bit of lemon juice . Make to run because I must eat more. Thank you.
Jen says
This is the perfect motivation to getting my boys out of bed in the morning. Loved getting blueberries in every bite.
Anna says
We make pancakes every Sunday. These are currently our favorite! So soft, fluffy and filled with berries. Delicious!
Sara Welch says
I know what I will be having for breakfast tomorrow! This looks too good to pass up! Can’t wait to start my morning off right!
Stephanie says
These pancakes were delicious! I’ve never made them with oatmeal before and they turned out fantastic!