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Healthier Blueberry Pancakes

Course Breakfast, Brunch
Cuisine American, Comfort Food
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 large pancakes


  • 2 1/2 cups buttermilk
  • 1 1/2 cups quick oats
  • 2 large eggs
  • 1 cup flour
  • 3 tbsp brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 3 tbsp melted butter or oil
  • 1/2 cup blueberries
  • maple syrup


  • Mix oat a buttermilk together in a bowl.  Let soak for 10 to 15 minutes.
  • In a separate bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Mix.
  • Add the eggs, sugar, butter or oil to the buttermilk and oats mixture. Mix until combined.
  • Add the dry mixture to the wet ingredients.  Mix until everything is combined but be careful no to over mix.
  • Heat a large pan with a little oil or butter.
  • Once the pan is heated, pour 1/4 of the batter onto the pan.  Let cook for about 3 minutes before flipping.  I like to add the blueberries at this point, but you could just add them to the batter.
  • After the flip, let cook about 3 minutes on the other side.
  • Plate and serve!  Top with maple syrup or whatever else you like on your pancakes.


  • For best results, don't skip soaking the oats in the buttermilk. 
  • Typically we use 100% whole wheat flour in ours, but we have tried with all-purpose and almond flour and the pancakes turned out just a well.
  • You can substitute the oil or butter with melted coconut oil.