Description

These Blueberry Oatmeal Pancakes are a hearty and wholesome breakfast option combining the nutty flavor of rolled oats, the whole grain goodness of whole wheat flour, and the natural sweetness of fresh or frozen blueberries. Soaked oats create a tender texture and buttermilk adds a tangy richness, making these pancakes fluffy and delicious. Perfect for a nutritious start to the day or a weekend brunch favorite.

Ingredients

Scale

Oat Soaking Mixture

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

Additional Ingredient

1 cup blueberries (fresh or frozen)

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Instructions

Soak oats: In a medium bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to allow the oats to soften and absorb the buttermilk, which will help create a tender pancake texture.
Add 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 well combined and smooth.
Mix 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 this dry mixture now to help prevent the berries from bleeding into the batter.
Combine wet and dry ingredients: Gently add the dry ingredient mixture to the wet ingredients. Fold the batter together using a spatula, stirring just until all ingredients are combined. Avoid overmixing to maintain pancake fluffiness.
Add blueberries: If using fresh blueberries, gently fold them into the batter now to evenly distribute. If using frozen, they should already be folded with the dry ingredients as noted.
Cook pancakes: Heat a skillet or griddle over medium heat and lightly grease it with nonstick spray or melted butter. Pour 3-4 tablespoons of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, then flip carefully and cook until golden brown and cooked through. Serve immediately with maple syrup or your preferred toppings.

Notes

Frozen blueberries can be folded into the dry ingredients to prevent the batter from turning purple.
Use a spatula to fold batter gently to avoid overmixing which can make pancakes tough.
Adjust heat as necessary to prevent burning while ensuring pancakes cook fully inside.
Serve with additional maple syrup, fresh fruit, or yogurt for added flavor.