Blueberry Oatmeal Buttermilk Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 pancakes
  • 1 1/3 cup unbleached all purpose flour
  • 2/3 cup quick-cooking (1 minute) oats
  • 2 tablespoons sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/3 cup milk
  • 1/4 cup melted butter, slightly cooled
  • 1 cup blueberries, plus extra for serving
  • Maple syrup, for serving
  1. In a large bowl, stir together the flour, oats, sugar, baking soda, and salt until well mixed.
  2. In a separate medium bowl, beat the 2 eggs until smooth. Then whisk in the buttermilk, milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients & stir just enough to combine. It’s okay if there are still a few lumps. Overmixing = dense un-fluffy pancakes. Gently stir in the fresh blueberries and set aside for a few minutes to let the oats soak up some of the liquid.
  4. Add a little bit of ghee (clarified butter) or vegetable oil to a large nonstick skillet or griddle. Warm over medium-low heat until melted. Scoop 1/3 cup of batter into the pan for each pancake, taking care not to crowd the pan (I could only fit 3 pancakes per batch).
  5. Let the pancakes cook on the first side for about 2-3 minutes, until the edges start to firm up and bubbles form in the pancake that leave a hole when they pop (they don’t refill immediately with batter).
  6. Carefully flip the pancake and let cook another minute or so on the second side, until golden & the pancake is cooked through. Remove to a plate, add more butter or oil to the pan if needed, and repeat the process until all of the batter is gone. Serve with fresh blueberries and real maple syrup.