Mom's Oatmeal Blueberry Pancakes Recipe -
Mom's Oatmeal Blueberry Pancakes Recipe
  • READY IN 30 mins

Mom's Oatmeal Blueberry Pancakes

Recipe by  

"These pancakes were a regular feature on Sunday mornings when I was growing up. They're still the best I've ever had. Buttermilk pancakes with oatmeal and blueberries."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat a lightly oiled griddle or frying pan over medium high heat.
  2. In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
  3. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2005

My husband and I loved these! Don't know what the "too runny" thing is about... Here are the things I did a little differently: 1- I mixed the batter and let it sit while I heated the pan; 2- I used a whisk to beat the eggs into the batter; 3- I dropped the frozen blueberries into the batter after I had poured the batter into the frying pan - I didn't add them to the batter in the bowl. Don't know what was the trick - but these were delicious and we'll be making them again. Thanks for a _wonderful_ Sunday morning!

Most Helpful Critical Review
Mar 28, 2003

The batter was so thin..I ended up adding about 1/4 cup more flour, and letting it sit for about 30 minutes. The oats kind of sucked up the liquid, and it was much more manageable that way. They were very tasty!

Aug 23, 2003

Hmmm. Maybe I did something wrong but they were too thin and I had to add extra flour. They were a bit doughy.

Mar 28, 2003

Far too much milk, batter was soupy.

Nov 06, 2007

My entire family RAVES about these pancakes. They request them all the time. We use quick cook oats and let the batter sit few a few minutes to thicken up before cooking and have never had any issues with runny batter.

Jun 07, 2010

I should have read over the reviews a little more carefully before I made this. I'm a little more than irritated. I know about making pancakes with oatmeal, that when you make the batter, you've got to let it sit a little before pouring it on the griddle so I thought this was the issue when I read through the other reviews. I let this sit for twenty minutes and it had puffed up but wasn't really soaking up the wet ingredients. I did add 1 tsp. of vanilla to the wet ingredients but that wouldn't make this much of a difference in how wet the pancake batter was. I folded in another 1/2 c. of oatmeal and 3/4 c. of flour before I could get it firm enough to not spread all over the liquid and make a pancake. Luckily, the pancakes didn't turn out tough. I did drop blueberries onto each pancake after spooning it on the griddle instead of putting them inside the batter. The flavor of these were good, it's just a pain in the behind to get it to the right consistancy. I think that if you let the batter sit overnight, you might be about right with the recipe as is.

Jul 29, 2005

These were very different from the pancakes I am used to but AWESOME! My son who is 2 just loved them. Of course he was blue from his fingers to his elbows annd from his lips to his eyebrows, but it is worth it! If you make the bayyer and let it sit for about 10 minutes, it sets very well! We eat these almost every weekend now!!! Thanks for sharing!

Jun 18, 2011

These were decent pancakes -- kinda in the middle of the pancake road. It probably helped that I ground 1 3/4 cup oats to yield the required 1 1/2 cups; it seemed to absorb some of the excess liquid other reviewers were trying to combat. And while these did have that preferred pancake 'bounce and fluff', they were just a little lackluster in the taste department (other than the bites containing a juicy berry) -- increasing the sugar or adding some vanilla might have helped.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 905 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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