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!
🥣 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!).
- Mixing Bowls
- Whisk and Spatula
- Skillet or Griddle
To Soak the Oats:
- 2 cups rolled oats (uncooked)
- 2 cups buttermilk
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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)
- 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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