Mom's Oatmeal Blueberry Pancakes

Mom's Oatmeal Blueberry Pancakes

43 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
steviewonderbread
Recipe by  steviewonderbread

“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

Adjust Servings

Original recipe yields 12 pancakes

Directions

  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 (43)

Rate This Recipe
AEFDDC
33

AEFDDC

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!

Kim
28

Kim

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!

JESSIEJ
22

JESSIEJ

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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