Description

These Blueberry Oatmeal Pancakes are a wholesome and delicious breakfast option, combining the heartiness of rolled oats and whole wheat flour with the sweet burst of fresh or frozen blueberries. The batter soaked in buttermilk ensures tender and fluffy pancakes, perfect for a nutritious morning meal. They are easy to make and ideal for serving a crowd with a natural sweetness enhanced by maple syrup.

Ingredients

Scale

Oat Base

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 extract

Dry Ingredients

1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Fruit

1 cup blueberries (fresh or frozen)

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Instructions

Soak oats: Combine the rolled oats and buttermilk in a medium bowl and let the mixture sit for 10 minutes to soften the oats and create a creamy base for the batter.
Mix wet ingredients: To the bowl with soaked oats, add the eggs, oil (or melted butter), maple syrup, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
Prepare dry ingredients: In a separate bowl, combine the whole wheat flour, baking powder, baking soda, and salt. If you are using frozen blueberries, fold them into the dry ingredients at this stage to prevent them from sinking.
Combine batter: Add the dry ingredients to the wet oat mixture and gently fold the batter with a spatula until just combined. Avoid overmixing to keep the pancakes tender.
Add blueberries: If you are using fresh blueberries, gently fold them into the batter now. For frozen blueberries, this step was done earlier with the dry ingredients to maintain the batter consistency.
Cook pancakes: Heat a skillet or griddle over medium heat and lightly grease it with nonstick spray or butter. Pour 3-4 tablespoons of batter for each pancake onto the hot surface. Cook until bubbles form on the surface, then flip carefully and cook the other side until fully cooked through. Serve immediately with additional maple syrup if desired. Repeat with remaining batter.

Notes

Using frozen blueberries is fine; add them to the dry ingredients first to avoid turning the batter purple and to help distribute them evenly.
Do not overmix the batter to ensure pancakes stay light and fluffy.
Use a nonstick skillet or griddle and medium heat to prevent burning and ensure even cooking.
Buttermilk can be substituted with milk plus 1 tablespoon lemon juice or vinegar per 2 cups as a quick homemade substitute.
Pancakes are best served fresh but can be stored in the refrigerator and reheated in a toaster or oven for a quick breakfast.