Blueberry Oatmeal Pancakes

Whip up a batch of these wholesome Blueberry Oatmeal Pancakes for a simple but special family breakfast. These are quick and easy to pull together, and a huge hit with the kids!

This is, without a doubt, one of my favorite breakfasts to make for my kids. They love pancakes beyond anything, and these are full of healthy oats, whole wheat flour and jammy blueberries. I like to make a double batch so I can stash away some in the freezer, which is incredibly convenient on those busy mornings when you need something you can quickly throw at your family.

I included the step by step recipe images below the recipe card below, in case you need some extra visual guidance. Happy pancaking!

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• Step by step photos
• A few tips
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Step by step photos

1. Soaking the oats: Soak the oats in the buttermilk for 10 minutes, or until they have softened and soaked up a lot of the liquid. This is a very important step, because it will ensure your batter will have the right consistency!

2. Wet ingredients: Now you’ll want to thoroughly mix in all of the other wet ingredients.

3. Dry ingredients: Combine the dry ingredients in a separate small bowl. Then, add them to the wet ingredients and fold together JUST until it comes together in a batter. You’ll want to use a rubber spatula or wooden spoon here, not a whisk or mixer.

4. Finish: Finally, fold in the blueberries and then cook the pancakes in a hot skillet or on the griddle! I like using a large cookie scoop to cleanly and evenly scoop the batter – so easy, and almost mess free!

Serve the pancakes hot with syrup – so yummy!

A few tips

Oats: I use regular rolled oats here. Old fashioned need closer to 15 or 20 minutes of soaking time. Quick cooking can be used, the pancakes will be a little less hearty.

Buttermilk substitute: If you don’t have buttermilk on hand, use 2 cups regular milk and stir in 1 teaspoon white vinegar.

Flour: White whole wheat works well. Regular white works, too, if you want to skip the whole wheat. Add 1-2 extra tablespoons of flour if using regular white.

Maple syrup substitute: Runny honey or white sugar can be used as a substitute.

Don’t skip soaking the oats. The pancakes don’t work out without this step! It’s crucial to get fluffy pancakes, if you don’t soak the oats, the pancakes will come out much flatter.

Really do not overmix. This is always important when making pancakes batter, but especially so when working with whole wheat flour and oats. Only fold a few times until there are barely any spots of dry flour left. Your batter will be lumpy. Do not stir it until it is smooth. If it becomes very thick and sticky/stringy, you have definitely overmixed.

Frozen blueberries: If using frozen blueberries, I prefer to sprinkle a few on each pancakes (straight from frozen, do not defrost) to keep the batter from turning grey. If you do absolutely want to fold them in, be very careful or you will have grey pancakes.

Freezer instructions

To freeze the pancakes, let them cool on a wire rack until at room temperature.

Pack them into freezer bags, separating layers with wax paper. Label with the name and use-by date, then freeze for up to 3 months.

To reheat, remove them from the bag and heat them in the microwave covered with a damp paper towel in bursts until piping hot (no need to defrost first).

You can also reheat them in the oven, but they tend to dry out more. I do not recommend reheating these in a toaster, as the blueberries will stick and make a huge mess (it’s OK, I tried it for you so you don’t have to scrape burned blueberry off your toaster, haha!).

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

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