Oatmeal Buttermilk Blueberry Pancakes
Updated Oct. 26, 2022
- Total Time
- 20 minutes, plus at least 1 hour for ingredients to sit
- Rating
- Comments
- Read comments
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Ingredients
- ½cup rolled oats
- ½cup low-fat milk
- 1cup whole wheat flour
- ½cup unbleached all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1tablespoon sugar
- ¼teaspoon salt
- 2large eggs
- 1½cups buttermilk
- 1teaspoon vanilla extract
- 3tablespoons canola oil
- 1cup fresh or frozen blueberries
Nutritional analysis per serving (12 servings)
137 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the milk and rolled oats in a bowl, and set aside.
- Step 2
Sift together the flours, baking powder, baking soda, sugar and salt.
- Step 3
In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Step 4
Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
- Step 5
If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Step 6
Serve hot with a small amount of butter and maple syrup.
- Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I added a heaping teaspoonful of sourdough starter (@100%hydration) to the oatmeal/milk mixture. It worked well - after the batter sat for an hour, there were tons of bubbles and the pancakes came out fluffy, light and with just a hint of sourdough tang. Also added cinnamon and a pinch of ground cardamom.
These were awesome. Everyone loved them. You can soak the oats in the water for a while while you are preparing the other ingredients and you'll get the same effect as leaving them in the batter for an hour or overnight. Fantastic pancakes!
These are wonderful pancakes...freeze and cook like a dream. Whole grains, blueberries, for a healthy breakfast. Make the batter the night before so that the grains are softened.
We recently started adapting this (our go-to pancake recipe) to be dairy free. Have found that we really can’t tell a difference and they’re still just as delicious! Sub unsweetened soy milk for milk Sub non-dairy unsweetened plain yogurt (we like forager project) for buttermilk Prior to dairy-free, these turn out fantastic with plain yogurt instead of buttermilk (learned that from the mark bittman biscuit recipe) Other mods: - extra oats if that’s your thing. - blend different kinds of whole wheat flour - instead of blueberries in, smother pancakes with almond butter and fresh blueberries after cooking, drench in maple syrup
Preparing the evening before makes it a perfect recipe for morning with the grandkids. Batter all ready to go and the little ones loved it. So did the big ones.
I make pancakes all the time, usually from my head, but these were particularly delicious. I used fresh blueberries and substituted spelt flour for the white flour. Half the recipe served two adults and two small kids. Really great recipe!
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