Fluffy Blueberry Pancakes

The key to these fluffy pancakes is the addition of old-fashioned oats, which also kicks up the nutritional stats on this breakfast favorite. 

If I have to choose between a sweet and savory breakfast, savory wins almost every time. It’s pretty hard to beat starting the day with a poached egg on top of avocado toast. But, these blueberry pancakes may have changed my mind.

Here’s what I love about this short stack: the pancakes aren’t overly sweet. I think the versions I’ve had at some local diners that are loaded with sugar are what originally turned me off of this classic breakfast. This recipe relies on a small amount of maple syrup and fresh blueberries to give these pancakes their subtle sweetness.

And, they’re so fluffy! Soaking oats in buttermilk for a few minutes makes all the difference. This method gives the pancakes volume without weighing them down.

This is the perfect dish to make if you’re hosting or attending an Easter brunch. Make things easy on yourself by mixing the batter Saturday night so all you have to do is cook them!

Fluffy Blueberry Pancakes

modified slightly from Cooking Light

[ingredients title=”Ingredients”]

  • 2/3 cup old-fashioned oats
  • 1 1/3 cup low-fat buttermilk
  • 3 oz. whole wheat flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 Tbsp. maple syrup
  • 1 large egg, lightly beaten
  • 1 cup fresh blueberries
  • 1 Tbsp. coconut oil


[directions title=”Directions”]

  1. Combine oats and buttermilk in a large bowl. Let sit for ten minutes to allow oats to soak up the liquid.
  2. While oats mixture is resting, combine flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  3. Once oat mixture is done resting, stir in egg, vanilla and syrup. Slowly whisk in flour mixture until combined.
  4. Place a large skillet over medium heat and add coconut oil. Once oil is melted, spoon about 1/3 cup of pancake batter into pan, leaving enough room to flip the pancakes. Once the pancakes start bubbling on top, flip them over and cook until golden-brown and cooked through, about two minutes. Serve pancakes plain or topped with butter and syrup.


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