The Best Fluffy Blueberry Oatmeal Pancakes

Last Updated on August 29, 2023 by TheFarmChicken

Blueberry pancake with butter and syrup

This recipe is the perfect mix of a fluffy buttermilk pancake and an oatmeal pancake mashed up with juicy blueberries to complete the best blueberry oatmeal pancakes. Fluffy pancakes that are hearty and soft with a beautiful blue ribbon throughout and surrounded by a golden-brown exterior. This recipe I feel like we use more often for breakfast for supper than we do for actual breakfast! Mix it up quick have some sausage and/or eggs with it and you have a filling meal…whenever in the day you decided to make it. The Best Fluffy Blueberry Oatmeal Pancakes have a secret and that is how to get the blueberries to be the best addition as possible. It really makes all the difference!

Okay, I am going to give you a sales pitch here. Be ready! Haha

Have you ever had homemade blueberry pancakes? How do you like them? Let me guess, they aren’t your favorite because you eat them and just get random mouthfuls of blueberry that is still cold and maybe even sour. Me too!! I really preferred just a plain pancake at first…then I was like why don’t I like them? There has to be a way to make them better…and this is what brought me to the realization of how to make them the best they can be. Guess what? I prefer homemade blueberry pancakes over plain now. Okay, here’s the SECRET to this recipe and any blueberry pancake recipe. You must squish up the blueberries. After I figured this out there was no going back! So good! Try it out and see if it changes your mind on blueberry pancakes.

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Blueberries

Frozen blueberries in a measuring cup
Defrosted and squished blueberries

We buy the big bag of frozen blueberries at the store and keep them in our freezer. When we need some to use in pancakes we just take them out of the freezer and defrost them in a glass measuring cup. If you planned in advance you could also just take them out of the freezer and put the needed amount in the fridge until you are ready to make pancakes.

I haven’t tried fresh blueberries in this recipe but I am sure they would work too. Just make sure to squish them up like the frozen ones before adding them to the batter.

The Dry Ingredients

I love that this recipe has whole wheat flour and not just white flour. It gives it more substance along with the quick oats that keeps you fuller longer and also gives you some whole grain into your diet. You can probably use old-fashioned oats too but I have found that the instant oats combine better and make for a better pancake.

I used brown sugar instead of white because of the flavor that brown sugar brings to the table. Richer and almost like caramel, brown sugar though its just a little bit is a welcome addition to this recipe. It gives it just the touch of sweetness that you are looking for!

Blueberry Pancake Batter

The Wet Ingredients

Canola Oil is my favorite cooking oil. It is mild in flavor and full of nutritional benefits. Plus it supports canola farmers and that is a plus. The eggs in this recipe adds to the heartiness of it.

Buttermilk

You have two options when it comes to the buttermilk. I feel like you get an all-around better/more fluffy texture for your pancake if you use real buttermilk. Your other option is to make your own using milk and white vinegar. This works great in a pinch. Either way you should make sure the buttermilk is close to room temperature.

Making Buttermilk with Milk and Vinegar:

  • For every cup of milk needed for the recipe use 1 T vinegar.
  • Mix well and let sit for 10 minutes before using.

For this recipe you would need 2 cups of milk and 2T vinegar. Mix well and let sit for 10 minutes before adding to the recipe.

Pancake on a Smithey griddle

The Griddle

We like to use our Smithey Griddle for these pancakes it makes them so nice and golden brown and is really good! You can also use an electric griddle, a griddle pan or probably even a frying pan if you don’t have any of the other options.

As you make the pancakes you can put them in the oven on a baking sheet at 175 degrees. The finished pancakes will keep warm and ready to be eaten as people are ready to eat them.

Ways to Eat Fluffy Blueberry Oatmeal Pancakes

  • With a pat of butter and pure maple syrup.
  • I suppose if you don’t like pure maple syrup you can use the corn syrup kind with maple flavoring…maybe you should give pure maple syrup a try!
  • Berries or other fresh fruit and a drizzle of maple syrup with a dollop of whipped cream.
  • Peanut Butter and Syrup.
The Recipe for the Best Fluffy Blueberry Oatmeal Pancakes
  • 1 ½ cups all- purpose flour
  • ¾ cup whole wheat flour
  • 1 cup quick oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup brown sugar
  • ¼ cup canola oil
  • 2 cups buttermilk
  • 2 eggs
  • 1 cup frozen blueberries, thawed/defrosted

In a large bowl, combine the dry ingredients, mix and set aside. Next, combine the oil, eggs and buttermilk in either a small bowl or a 2-cup measuring cup. Beat the eggs and oil into the buttermilk until well combined. Then pour the wet ingredients into the large bowl with the dry ingredients. Mix until just moistened. Do not overmix.

Next, defrost or take your thawed blueberries and squish them up well almost so they are like a blueberry sauce. Add them into the pancake batter and fold in until they are streaked throughout. Again, don’t overmix.

Let the batter sit on the counter for 10 minutes for best results and a fluffier texture. Turn your griddle, or burner to a low – medium heat. Let “preheat” 10 minutes so that it is thoroughly warm. Once it is ready take the pancake batter by ½ cupsful and dump onto the hot griddle. Each stove/griddle is probably different and might require a different cooking time, but we do 2 minutes on one side and 3 minutes on the other.

Serve with your favorite pancake toppings, eggs or sausage and a glass of cold milk! Enjoy!

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Pin Image for Blueberry Pancakes

The Best Fluffy Blueberry Oatmeal Pancakes

This recipe is the perfect mix of a fluffy buttermilk pancake and an oatmeal pancake mashed up with juicy blueberries to complete the best blueberry oatmeal pancakes. Fluffy pancakes that are hearty and soft with a beautiful blue ribbon throughout and surrounded by a golden-brown exterior.
Print Recipe
Blueberry pancake with butter and syrup
Prep Time:15 minutes
Cook Time:5 minutes

Ingredients

  • cups all- purpose flour
  • ¾ cup whole wheat flour
  • 1 cup quick oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup brown sugar
  • ¼ cup canola oil
  • 2 cups buttermilk
  • 2 eggs
  • 1 cup frozen blueberries thawed/defrosted

Instructions

  • In a large bowl, combine the dry ingredients, mix and set aside.
  • Next, combine the oil, eggs and buttermilk in either a small bowl or a 2-cup measuring cup. Beat the eggs and oil into the buttermilk until well combined.
  • Then pour the wet ingredients into the large bowl with the dry ingredients. Mix until just moistened. Do not overmix.
  • Next, defrost or take your thawed blueberries and squish them up well, almost so they are like a blueberry sauce. Add them into the pancake batter and fold in until they are streaked throughout. Again, don’t overmix.
  • Let the batter sit on the counter for 10 minutes for best results and a fluffier texture. Turn your griddle, or burner to a low – medium heat. Let “preheat” 10 minutes so that it is thoroughly warm.
  • Once it is ready take the pancake batter by ½ cupful’s and dump onto the hot griddle. Each stove/griddle is probably different and might require a different cooking time but we do 2 minutes on one side and 3 minutes on the other.
  • Serve with your favorite pancake toppings, eggs or sausage and a glass of cold milk! Enjoy!
Servings: 10 6″ pancakes

Ways to Store these Pancakes:

You can save the leftover pancakes for later. Either you can put them in the fridge or freeze them in a freezer bags. When ready to eat/rewarm I usually put them in the microwave for 15 seconds and then put them on the griddle to warm up the rest of the way.

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