I decided to prepare what we call a breakfast supper again. I love buttermilk pancakes but thought for a change I would do this Blueberry Oatmeal Pancake Recipe. I think because of the oatmeal ingredient this would be somewhat of a healthier pancake providing you don’t eat like I do. That is topped with butter, real Maple syrup and a large serving of bacon. My wife and I had a little debate on what kind of pancake tastes better, butter milk, or the oatmeal. I think the buttermilk pancakes are hard to beat, but my wife prefers the oatmeal.
This Blueberry Oatmeal Pancakes Recipe is a very simple recipe and chances are you will have almost everything on hand you need to prepare this recipe. For the blueberries you can use fresh or frozen. I prepared the recipe as written, but one thing I do like to change when I make blueberry pancakes, is to add the blueberries on top of the pancake batter as it is poured into the pan. This way you can arrange the number of blueberries you want into each pancake getting them well distributed, throughout the pan cake.
If you have never had Oatmeal Blueberry pancakes give this recipe a try, and enjoy.
1 1/2 cups rolled oats
1/2 cup all-purpose flour
2 teaspoons white sugar
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups buttermilk
1 cup blueberries (fresh or frozen)
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; mix thoroughly, and then fold in blueberries.
3. Pour or spoon the batter onto the griddle for the size pancakes you want. Cook until bubbles start to form on the top side, and the pancake is nice and brown; flip the pancake and brown the other side until done.
Makes 12 small pancakes