Oatmeal and Wheat Flour Blueberry Pancakes

Oatmeal and Wheat Flour Blueberry Pancakes

Made  times

"Blueberries, oatmeal and whole wheat flour sounds awful, but tastes GREAT. My 5 year old and 19 month old love them."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat a lightly oiled griddle over medium heat.
  2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
  3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
  4. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.


  1. 468 Ratings

Most helpful positive review

An excellent recipe, but I had to give it 4 stars for two reasons. First, the recipe makes so much that it was much more than my 3 boys, husband and I could eat. Second, the flavor is a bit bal...

Most helpful critical review

Not a fan. Mainly because it seemed the consistency was a challenge to cook up.

Most helpful
Most positive
Least positive

An excellent recipe, but I had to give it 4 stars for two reasons. First, the recipe makes so much that it was much more than my 3 boys, husband and I could eat. Second, the flavor is a bit bal...

Even though I made some changes, these still deserve 5 stars. The major change I made was using buttermilk in place of soy. I would have used soy, but I don't really have any other uses for it...

Excellent and healthy. I have made these many times. If not a fan of soymilk you can substitute buttermilk or evaporated milk. I have made them all three ways depending on what I have on hand. T...

Surprisingly moist, fluffy, and yummy. My favorite Saturday ritual at home was having mom's all fat, sugar, and white-flour pancakes, but these had the same texture with more hearty taste; ...

Definitely a different texture from your classic pancake, but that's part of what makes it good. I use applesauce instead of the oil and regular milk instead of soy. Add a few extra blueberrie...

These were very good! My husband and kids cleaned there plates even though it was a "healty" recipe! I did make a few changes as other reviewers noted. I used 1 cup buttermilk & 1 cup 2% milk ...

I used whole wheat pastry flour in place of the AP and half of the ww flour, clabbered the soy milk a bit with 2 t. of white vinegar and used raisins in place of the blueberries I did not have. ...

This is hardly the same recipe after all the tweaking we've all done. I used buttermilk not soy & old fashioned oats not quick & vegetabe oil not olive. VERY GOOD! This is a keeper.

My eighteen-month-olds loved these! I did add a teaspoon of vanilla and let the batter set for about 5 minutes to thicken up a bit. I also added more blueberries as another reviewer had sugges...

Other stories that may interest you