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!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a medium-sized bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to allow the oats to soften.

Step 2

In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.

Step 3

In another smaller bowl, beat the eggs, then stir in the melted butter and vanilla extract.

Step 4

Add the egg mixture to the bowl of oats and buttermilk, stirring until combined.

Step 5

Gradually fold the wet mixture into the dry ingredients. Stir just until combined—do not overmix. The batter should be slightly lumpy.

Step 6

Gently fold in the fresh blueberries, being careful not to overmix or crush them.

Step 7

Heat a griddle or large non-stick skillet over medium heat and grease lightly with cooking oil or butter.

Step 8

Scoop 1/4 cup of batter per pancake onto the griddle, spreading it lightly into a circular shape.

Step 9

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.

Step 10

Transfer cooked pancakes to a warm plate and repeat with the remaining batter, greasing the griddle as needed.

Step 11

Serve the pancakes warm with additional blueberries, maple syrup, or a dusting of powdered sugar, if desired.

Nutrition Facts

Serving size	(912.8g)

Amount per serving	% Daily Value*
Calories	1746.2

Total Fat 78.0g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 505.3mg	0%
Sodium 2425.3mg	0%
Total Carbohydrate 215.9g	0%
Dietary Fiber 16.1g	0%
Total Sugars 58.7g
Protein 51.3g	0%

Vitamin D 270.3IU	0%
Calcium 568.6mg	0%
Iron 12.0mg	0%
Potassium 1245.8mg	0%

*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.

Source of Calories

Fat: 39.6%

Protein: 11.6%

Carbs: 48.8%