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Blueberry Oatmeal Pancakes

Recipe: Blueberry Oatmeal Pancakes

Blueberry Oatmeal Pancakes

From Stephanie Smith


  • 1 cup of rolled oats
  • 2 cups buttermilk
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large eggs
  • 2 tablespoons canola oil (or butter, melted and cooled)
  • 2 tablespoons applesauce (or sugar, or maple syrup)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen 


  1. Combine rolled oats and buttermilk in a bowl, put aside to soak for at least ten minutes.
  2. Whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a separate bowl, whisk together the eggs, oil or butter, applesauce and vanilla.
  4. Add the flour mixture to the egg mixture and whisk together. Do not overbeat! Fold in oats and buttermilk. If using fresh blueberries, add them now.
  5. Ladle ⅓ cup portions ono a preheated, oiled griddle or skillet. Use back of a spoon to smooth into 4” discs. If using frozen blueberries, add them now by sprinkling a small handful on top of each disc. Cook until golden brown underneath and bubbles form on top. Flip over and cook for another couple of minutes until golden brown on the second side as well. Makes about one dozen pancakes.