Blueberry Buttermilk Oatmeal Pancakes
Fluffy, hearty, and bursting with fruity goodness, these Blueberry Buttermilk Oatmeal Pancakes are the perfect way to start your day! Made with a wholesome blend of rolled oats soaked in creamy buttermilk, these pancakes are wonderfully tender with a nutty undertone. A hint of cinnamon, a touch of vanilla, and pops of juicy fresh blueberries make for an irresistible flavor profile in every bite. Balanced with light sweetness and a satisfying chew, this recipe brings together simple pantry staples for a breakfast that's both comforting and nutritious. Perfect for busy mornings or indulgent weekend brunches, these golden-brown pancakes pair beautifully with maple syrup, extra blueberries, or a dusting of powdered sugar. Ready in just 35 minutes, they’re a delightful twist on traditional flapjacks that will keep the whole family coming back for more!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1.5 cups buttermilk
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon neutral cooking oil or butter (for the griddle)
Instructions
In a medium-sized bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
In another smaller bowl, beat the eggs, then stir in the melted butter and vanilla extract.
Add the egg mixture to the bowl of oats and buttermilk, stirring until combined.
Gradually fold the wet mixture into the dry ingredients. Stir just until combined—do not overmix. The batter should be slightly lumpy.
Gently fold in the fresh blueberries, being careful not to overmix or crush them.
Heat a griddle or large non-stick skillet over medium heat and grease lightly with cooking oil or butter.
Scoop 1/4 cup of batter per pancake onto the griddle, spreading it lightly into a circular shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for 1-2 minutes, until golden brown and cooked through.
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, greasing the griddle as needed.
Serve the pancakes warm with additional blueberries, maple syrup, or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 58.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 569 mg | 44% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
