• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JudicialPeach logo

  • Breakfast
  • Appetizers
  • Soup
  • Breads
  • Sides
  • Salad
  • Dinner
  • Dessert
  • About Us
  • Conversions
  • Recipe Index
  • Stuff to Try
  • Tips & Techniques

Blueberry Oatmeal Pancakes

August 31, 2009 by Charles 2 Comments

Blueberry Oatmeal Pancakes

From apples in pie, to peaches in cobbler, and from cherries in clafoutis, to bananas in pudding, certain fruits have their calling.  With blueberries, they answer to pancakes.  Nothing says pancakes, like blueberry pancakes.  That is, unless you’re making blueberry oatmeal pancakes.

Blueberry Oatmeal Pancakes Collage

Replacing most of the flour with oats turned out to be a great adaptation for an otherwise classic recipe.  I should have stopped there though.  Once I had oats in my mind, I immediately thought raisins – another one of those traditional pairings.  After dropping blueberries in the batter, I changed to amaretto-soaked raisins.  It was not to be.  Raisins and oats, I learned, are best left to cookies.  But at least I knew I tried.

The combination of blueberries, oats, and buttermilk, however, remains a hit.

Blueberry Oatmeal Pancakes

PREP TIME: Requires soaking overnight
COOK TIME: 7 minutes
YIELD: 12 pancakes

WHAT TO GRAB:
1 pint of fresh blueberries
2 cups buttermilk
1 1/2 cups quick-cooking oats
1/2 cup flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon Kosher salt
3 tablespoons sugar
2 large eggs
1/4 cup butter, melted
Warm maple syrup

Blueberry Oatmeal Pancakes

HOW YOU DO IT:

1.  Combine the oats and buttermilk in a small bowl, and refrigerate overnight.

2.  When morning arrives, preheat your griddle on medium-low heat.

3.  In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.  In another large, mixing bowl, whisk together the eggs, butter, and buttermilk-oats until combined.  Make a well in the dry ingredients, and slowly whisk the wet ingredients into the bowl of dry ingredients.  Mix until just well combined.

4.  Grease the griddle.  Working in batches, pour 1/4 cup of the pancake batter onto the griddle.  Gently drop six or seven blueberries into each pancake.  Cook the pancakes for about 4 minutes, or until bubbles appear on top and the underside is nicely browned.  Flip the pancakes and cook for another 3 minutes.  If making a second batch of pancakes – and why wouldn’t you – the cooking time may be a bit shorter.

5.  Serve with warm maple syrup and top with extra blueberries!

Share this:

  • Click to print (Opens in new window) Print
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on Pinterest (Opens in new window) Pinterest

Like this:

Like Loading...

Related

Filed Under: Breakfast Tagged With: Blueberries, Brunch, Fruit, Griddle, Oatmeal, Pancakes

Previous Post: « Baked Sweet Potato with Maple-Pecan Butter
Next Post: Ajo Blanco – White Gazpacho »

Reader Interactions

Comments

  1. insideiamdancing

    September 2, 2009 at 3:35 PM

    Those sound great! I just use oats, baking powder, egg whites and a splash of milk…new discovery and LOVING pancakes now!

    Loading...
  2. Caitlin

    September 14, 2009 at 5:10 PM

    Soon, we’ll have to rename you Judicial Pancake.

    Not that I’m complaining 🙂

    Loading...

Leave a ReplyCancel reply

Primary Sidebar

Connect with JudicialPeach

  • Email
  • Facebook
  • Instagram
  • Pinterest

About Us

We are two lawyers, with three young children, who are managing the daily juggle (as best we can!), and striving to put tasty and healthful meals on the table each week. We invite you to read along.

Meet the Members of JudicialPeach

Never Miss a Recipe

Copyright © 2025 JudicialPeach on the Foodie Pro Theme

 

Loading Comments...
 

    %d