These whole grain pancakes are made with oats, buttermilk and sweet bursts of blueberry for a crowd-pleasing breakfast that feels indulgent but fuels your day.
These hearty blueberry-oatmeal pancakes are a wholesome twist on a breakfast favourite, packed with fibre, whole grains and bursts of juicy berries (no need to tell the kids!). Soaking the oats in buttermilk gives the batter a tender texture, while the blueberries melt into warm pockets of natural sweetness as they cook. Perfect for a weekend brunch or a cozy weekday treat, they’re satisfying enough to skip the syrup—though you certainly don’t have to.
Ingredients for Blueberry-Oatmeal Pancakes
1 1/2 cups rolled oats (traditional or quick)
2 cups buttermilk
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
2 tbsp packed brown sugar
2 eggs, beaten
1 cup blueberries, fresh or thawed from frozen
Directions for Blueberry-Oatmeal Pancakes
1. In a large bowl, combine oats and buttermilk. Stir until combined. (If using traditional oats, you may need to let them soak for a little longer to soften them up.)
2. Add flour, baking soda, salt, brown sugar and eggs. Stir until just combined. (If the batter is too thick, add a little more milk, 1 tbsp at a time.)
3. Heat a seasoned griddle or a large skillet over medium. Add a little oil or butter to the pan and swirl to melt. (You can also use cooking spray, if you prefer.)
4. Spoon about 1/4 cup of batter onto the griddle to form each pancake. Drop 6-7 blueberries on each pancake (or more, if you're a big blueberry fan!).
5. Cook until bubbles form on the surface of a pancake, then flip and continue cooking until golden. Continue with remaining batter.
6. Serve immediately with yogurt and fresh fruit. You may not even want maple syrup, since the berries act like warm jam inside!
Makes about 12 4-inch pancakes.
Per pancake: 161 calories, 2.7 g fat, 30.1 g carbohydrates, 4.8 g protein
