Blueberrie Oat Buttermilk Pancakes

4.8 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 4.1 g
  • Cholesterol: 28.2 mg
  • Sodium: 263.5 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Blueberrie Oat Buttermilk Pancakes calories by ingredient
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16 pancakes 16 pancakes
Number of Servings: 16


    1 cup blueberries(fresh or frozen)
    1 cup flour
    11/3 cups rolled oats (regular)
    1/4 cup whole wheat flour
    1/4 cup brown sugar
    1 tsp. baking soda
    1/2 tsp. salt
    2 cups buttermilk
    2 large eggs (lightly beaten)
    1 tbsp olive oil


Mix all ingredients together and cook in preheated frying pan or griddle until brown, turn over and cook on other side until brown and done through. I put the blueberries in last so they do not stick together. enjoy

Number of Servings: 16

Recipe submitted by SparkPeople user MICHELLE1995.

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Member Ratings For This Recipe

  • Very Good
    Very good - I cut the recipe in 1/2 and then froze 1/2 of that as it serves 16. I put in pecans instead of blueberries as I didn't have any blueberries. Recipe makes thick pancakes - very tasty. - 5/24/14

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  • Incredible!
    Quick to put together, very yummy, and filling! I followed the recipe exactly, but sprinkled the blueberries on top once they were on the griddle. - 1/26/13

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  • Incredible!
    Made these today, and they were excellent, thick, and delicious pancakes. My family of four all loved them. I used Bob's Red Mill unbleached flour, Bob's whole wheat pastry flour, and Bob's oats. Topped with real maple syrup, powdered sugar, and walnuts. Perfection! Thanks!! - 6/24/12

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  • Incredible!
    I made these with 1/2 cup less buttermilk like the comment said. They are great! I really like the oatmill in them. We are going to try other fruit next time. We will make again. - 5/18/12

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  • Very Good
    We enjoyed these pancakes, without syrup. I used 1/2 cup less buttermilk. We like our pancakes thicker, but I am sure the extra 1/2 cup would have been fine too. I used a 1/4 cup measure to portion. I suggest not adding the berries to the batter, but drop them in after pouring portion in the pan. - 1/8/11

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