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Home / Recipes / Breakfast / Pancakes / Blueberry Oatmeal Pancakes

Blueberry Oatmeal Pancakes

30 mins
| 9 Comments |
5 from 10 votes
Jump to Recipe 01/05/20 | Updated: 03/25/20 | by Nora
Blueberry Oatmeal Pancakes Image Pin

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!

stack of oatmeal pancakes with blueberries on top

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!

Jump to:
  • 🥣 A few tips
  • ❄️ Freezer instructions
  • Printable recipe
  • Recommended Equipment:
  • Ingredients
  • Instructions
  • Nutrition
  • 💡 Step by Step Photos:
  • Comments

🥣 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.

picture of a stack of pancakes with syrup drizzling over

❄️ 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!).

Printable recipe

close up photo of a stack of blueberry oatmeal pancakes
made it? tap the stars to add your rating!
5 from 10 votes
Yield: 12 pancakes
Ready In: 30 mins
A quick and easy recipe for Blueberry Pancakes, made with wholesome oats in the batter!
Print Comment Review

Recommended Equipment:

  • Measuring Cups
  • Mixing Bowls
  • Whisk and Spatula
  • Skillet or Griddle

Ingredients

To Soak the Oats:

  • 2 cups rolled oats (uncooked)
  • 2 cups buttermilk

Dry Ingredients:

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 2 tablespoons oil (OR melted butter)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

To Mix In:

  • 1 cup blueberries (fresh or frozen both work; see notes)
Prep Time: 20 mins
Cook Time: 10 mins
Ready In: 30 mins

Instructions

  • Soak oats: Combine oats and buttermilk in a medium bowl and set aside for 10 minutes.
  • Make pancake batter: Add wet ingredients to the bowl with the soaked oats and whisk until well combined. Add all dry ingredients to a large bowl and combine very well, then add the dry to the wet ingredients and fold JUST until combined (use a spatula, NOT a whisk!). Do not overmix! Or you will have dense and gummy pancakes. Fold in blueberries (works great if using fresh; careful with frozen >> see notes).
  • 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.

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    Nutrition

    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

    More recipe information

    Cuisine: American
    Course: Breakfast
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    💡 Step by Step Photos:

    step by step photos to make blueberry oatmeal pancakes
    sticking a fork into a stack of blueberry oatmeal pancakes
    close up photo of a bite taken out of blueberry oatmeal pancakes

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    Nora Rusev from Savory Nothings
    About Nora 
    When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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    Comments

    1. Vacation Rental Lady says

      November 13, 2022 at 5:56 pm

      Had to search to find this again! Delicious.

      Reply
      • Nora says

        November 15, 2022 at 12:22 pm

        I’m so glad!

        Reply
    2. Natalie says

      July 17, 2022 at 7:43 pm

      5 stars
      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!

      Reply
      • Nora says

        July 23, 2022 at 10:51 am

        I’m so glad, Natalie! Sounds delicious with the ground flax and cinnamon – I’ll have to try it sometime!

        Reply
    3. Denise Leclair says

      December 13, 2020 at 10:21 pm

      5 stars
      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.

      Reply
    4. Jen says

      January 07, 2020 at 4:51 am

      5 stars
      This is the perfect motivation to getting my boys out of bed in the morning. Loved getting blueberries in every bite.

      Reply
    5. Anna says

      January 07, 2020 at 12:33 am

      5 stars
      We make pancakes every Sunday. These are currently our favorite! So soft, fluffy and filled with berries. Delicious!

      Reply
    6. Sara Welch says

      January 07, 2020 at 12:28 am

      5 stars
      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!

      Reply
    7. Stephanie says

      January 06, 2020 at 3:33 pm

      5 stars
      These pancakes were delicious! I’ve never made them with oatmeal before and they turned out fantastic!

      Reply

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    Nora Rusev from Savory Nothings

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    Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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