Oatmeal Buttermilk Blueberry Pancakes Recipe

Name: Oatmeal Buttermilk Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rolled oats; 1/2 cup low-fat milk; 1 cup whole wheat flour; 1/2 cup unbleached all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon sugar; 1/4 teaspoon salt; 2 large eggs; 1 1/2 cups buttermilk; 1 teaspoon vanilla extract; 3 tablespoons canola oil; 1 cup fresh or frozen blueberries

Servings: persons

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

1
Combine the milk and rolled oats in a bowl, and set aside.
2
Sift together the flours, baking powder, baking soda, sugar and salt.
3
In another bowl, whisk the eggs, then add the buttermilk and whisk together.
4
Then whisk in the vanilla extract and the oil.
5
Add the flour mixture to the wet ingredients and quickly whisk together.
6
Do not overbeat; a few lumps are okay.
7
Fold in the oats and milk.
8
Let sit for one hour, or refrigerate overnight.
9
If necessary, spray the hot griddle with pan spray.
10
Drop by 3 to 4 tablespoons onto the hot griddle.
11
Place six or seven blueberries on each pancake.
12
Cook until bubbles begin to break through, two to three minutes.
13
Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned.
14
Remove from the heat, and continue until all of the batter is used up.
15
Serve hot with a small amount of butter and maple syrup.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup rolled oats, 1/2 cup low-fat milk, 1 cup whole wheat flour, 1/2 cup unbleached all-purpose flour, and more.

Yes, Oatmeal Buttermilk Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Buttermilk Blueberry Pancakes

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