These Blueberry Pancakes are lighter and healthier than traditional ones, but just as delicious! Made with oats and fresh blueberries!
And for extremely busy mornings, check out our Sheet Pan Pancakes!
The sweet or savory options with pancakes are limitless and contribute to their shear awesomeness. Plus, they’re also a favorite among all age groups, so you’d be hard pressed to find any objections no matter what time of day you serve them. We love them for breakfast and dinner!
In the case of these Blueberry Pancakes, I adapted a recipe for oatmeal cookie pancakes. I substituted the raisins with blueberries, added pecans, and increased their size. They were perfect.
Blueberry Pancake Recipe
Ingredients you’ll need to make them:
(Scroll below to the printable recipe card for details and measurements.)
- Wet ingredients: Eggs, buttermilk, unsalted butter, and vanilla
- Dry Ingredients: All-purpose flour, old fashioned oats, brown sugar, baking powder, baking soda, salt, and cinnamon
- Mix-ins: Blueberries and pecans
Can You Use Frozen Blueberries in Pancakes?
Ideally, these pancakes should be made with fresh blueberries. Because the cook time on a pancake is so quick, a frozen blueberry won’t thaw properly on the griddle and will prevent the batter around it from cooking all the way. If you must use frozen blueberries, make sure they are not only completely thawed, but also patted dry, so there is no excess moisture added to the batter.
How to Make Blueberry Pancakes
Nothing complicated here. Like most pancakes, you’ll make the batter and cook on a hot griddle, flipping once you see bubbles forming, and adjusting the heat if the underside of the pancake is browning too quickly. To make these Blueberry Buttermilk Pancakes, follow the steps below included in the printable recipe card.
Freezing and Storing Leftovers
If you have any leftover pancakes or want to make them ahead of time so you have them ready to go, they store really well.
To store leftovers: Let the pancakes cool completely, then store in the refrigerator in a resealable plastic bag. They will keep up to 4 days.
To freeze: Let the pancakes cool completely, then place them a baking sheet in a single layer. Transfer to the freezer until just solid, then put them in a freezer-safe plastic bag. They will keep for up to 2 months.
To reheat: These can either be heated in a toaster oven, warm oven, or microwave. No need to thaw first.
More Pancake Recipes:
Other Breakfast Blueberry Recipes:
- Blueberry Buckle
- Overnight Oats
- Baked Oatmeal
- Blueberry Scones
- One Bowl Blueberry Muffins
- Blueberry Smoothie
Blueberry Oatmeal Pancakes
- 2 large eggs
- 2 cups buttermilk
- 3 tablespoons unsalted butter ,melted and cooled
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup old fashioned oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup fresh blueberries
- 1/4 cup chopped pecans
- In a large bowl beat the eggs. Add the buttermilk, butter, and vanilla and mix to combine.
- Add flour, oats, sugar, baking powder, baking soda, cinnamon and salt. Mix well until smooth. Fold in blueberries and pecans; let batter set for a few minutes.
- Over medium heat, set a griddle or non-stick pan; spray with cooking spray.
- Pour a 1/4 cup of batter onto the surface. Cook until bubbles form and begin to pop, about 3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, about 2 more minutes.
- Serve with maple syrup or butter.