Blueberry Oatmeal Pancakes Recipe- Step by Step Guide

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Blueberry Oatmeal Pancakes Recipe- Step by Step Guide:-Prepare a batch of these wholesome Blueberry Oatmeal Pancakes for a breakfast that is not only easy to prepare but also extra-special for your family. It is not only simple and quick to put together, but these are also very well received by the children.

Blueberry Oatmeal Pancakes Recipe- Step by Step Guide

I love making this breakfast for my kids more than any other. What’s not to love about these pancakes? They’re full of healthy oats, whole wheat flour, and sweet blueberries. Making two of something is helpful because I can store one in the freezer for later use. This is especially helpful on busy mornings when I need to quickly feed my family.


I put the step-by-step pictures below the recipe card in case you need more help seeing what to do. Have fun pancaking!


To Soak the Oats:

  • 2 cups rolled oats uncooked
  • 2 cups buttermilk

Dry Ingredients:

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 2 tablespoons oil OR melted butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

To Mix In:

  • 1 cup blueberries fresh or frozen both work



Also Read:-Skillet Blueberry Bourbon Pandowdy Recipe -Step by Step Guide


  • Soak oats: First, in a medium bowl, combine the oats and buttermilk, and then set the mixture aside for ten minutes.
  • Make pancake batter: Take the bowl containing the soaked oats and add the wet ingredients. Whisk the mixture until it is completely combined.


  • Using a spatula, rather than a whisk, combine all of the dry ingredients in a large bowl and thoroughly mix them together.
  • Next, add the dry ingredients to the wet ingredients and fold them together until they are completely combined.


  • To avoid overmixing! Or you will end up with pancakes that are thick and sticky.
  • Blueberries should be folded in (this works wonderfully if you use fresh blueberries.

A few tips

  • Oats: I use plain rolled oats for this. Old-fashioned ones need to soak for about 15 to 20 minutes. You can use quick cooking, but the pancakes will not be as hearty.
  • If you don’t have buttermilk, you can use 2 cups of regular milk and mix in 1 teaspoon of white vinegar.


  • White whole wheat flour works well. There is no need for whole wheat if you don’t want to use it. If you use regular white flour, add one to two extra tablespoons.
  • Honey that is runny or white sugar can be used instead of maple syrup.


  • Do not forget to soak the oats. Without this step, the pancakes won’t turn out right! To get fluffy pancakes, you must soak the oats. If you don’t, the pancakes will be much flatter.
  • Do not mix too much. When making pancake batter, this is always important, but it’s even more important when using whole wheat flour and oats. Fold only a few times, or until there are almost no more dry flour spots. It’s going to be lumpy. Don’t mix it until it’s smooth. You have definitely overmixed if it gets very thick and stringy.
  • Blueberries that have been frozen: To keep the batter from turning gray, I like to sprinkle a few blueberries on top of each pancake right from the freezer. Be very careful if you do want to fold them in, or you will end up with gray pancakes.


  • Calories: 159kcal
  • Carbohydrates: 23g
  • Protein: 5gFat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 32mg
  • Sodium: 197mg
  • Potassium: 234mg
  • Fiber: 3gSugar: 5g
  • Vitamin A: 112IU
  • Vitamin C: 1mg
  • Calcium: 93mg
  • Iron: 1mg

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