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frontal view of stacked blueberry oatmeal pancakes on blue plate with fresh blueberries
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5 from 15 votes

Blueberry Oatmeal Pancakes

A quick and easy recipe for Blueberry Pancakes, made with wholesome oats in the batter!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Difficulty: Easy
Servings: 12 pancakes
Calories: 159kcal
Author: Nora from Savory Nothings

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
    overhead view of oats in buttermilk in bowl
  • 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
    overhead view of wet ingredients for oatmeal pancakes in bowl
  • 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
    overhead view of oatmeal pancake batter in bowl
  • Add blueberries: Gently fold blueberries into the batter. If using frozen blueberries, see notes for tips on adding them.
    1 cup blueberries
    overhead view of blueberry oatmeal pancake batter on scoop
  • 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.
    overhead view of uncooked blueberry oatmeal pancake on griddle surface

Notes

  • Soak oats in buttermilk for 10 minutes—don’t skip this step!
  • Don’t overmix the batter or your pancakes may turn out dense.
  • If using frozen blueberries, don’t thaw them; toss in the dry ingredients before combining batter to avoid grey pancakes.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.

Nutrition

Serving: 1pancake | Calories: 159kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 197mg | Potassium: 234mg | Fiber: 3g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg