Best 2 Oatmeal Buttermilk Blueberry Pancakes Recipes

Are you searching for a delightful and nutritious breakfast option that will tantalize your taste buds and provide essential nutrients? Look no further than oatmeal buttermilk blueberry pancakes! This delectable dish combines the wholesome goodness of oats with the tangy flavors of buttermilk and the sweetness of blueberries, resulting in a culinary symphony that is sure to impress. Whether you're a seasoned pancake aficionado or a novice cook seeking a new breakfast adventure, this recipe will guide you through the process of creating light, fluffy, and irresistible pancakes that will become a staple in your morning routine.

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OATMEAL BUTTERMILK BLUEBERRY PANCAKES

Oatmeal Buttermilk Blueberry Pancakes image

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

Provided by Martha Rose Shulman

Categories easy

Time 1h20m

Yield A dozen pancakes

Number Of Ingredients 13

Ingredients

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

Combine the milk and rolled oats in a bowl, and set aside.
Sift together the flours, baking powder, baking soda, sugar and salt.
In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
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.
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.
Serve hot with a small amount of butter and maple syrup.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams

BLUEBERRY BUTTERMILK OATMEAL PANCAKES

Blueberry Buttermilk Oatmeal Pancakes image

DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.

Provided by LAURIE

Categories Breakfast

Time 13m

Yield 12 pancakes

Number Of Ingredients 9

Ingredients

1 1/4 cups old-fashioned oatmeal (not instant)
2 cups buttermilk
2 eggs, beaten
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2-2 cups blueberries (fresh or frozen)

Steps:

Mix oatmeal and buttermilk.
Add eggs.
Combine dry ingredients separately.
Add to the oatmeal mixture.
Stir in the butter.
Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
Cook on hot greased griddle until bubbles show through.
Flip and cook on other side until golden brown.

Tips:

For fluffier pancakes, separate the egg yolks and whites and beat the whites until stiff peaks form before folding them into the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
To prevent the pancakes from sticking to the pan, make sure the pan is hot enough before adding the batter and use a little butter or cooking spray to grease the pan.
Don't overmix the batter. Overmixing can make the pancakes tough.
Cook the pancakes over medium heat. Cooking them over too high heat will make them burn on the outside and be raw on the inside.
Serve the pancakes warm with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Oatmeal buttermilk blueberry pancakes are a delicious and easy-to-make breakfast. They're perfect for a weekend brunch or a special occasion. With their fluffy texture, sweet blueberry flavor, and tangy buttermilk, these pancakes are sure to be a hit with everyone who tries them. So next time you're looking for a new pancake recipe, give these oatmeal buttermilk blueberry pancakes a try. You won't be disappointed!