I was provided coupons to help facilitate my recipe and post from Driscoll’s. All opinions are as always 100% my own.
Well today is a special day! It’s National Blueberry Pancake Day! That’s right. There’s a day set aside for those of us who just love Blueberry Pancakes! How fun! One of the memories I have from my childhood is my father making us Blueberry Pancakes. Pancakes weren’t something we had on a regular basis, so it was very special. My brother and I were always really excited sitting at the table waiting for ours to be ready while the aroma of sweet warm blueberries filled the kitchen. My father loved those blueberries so they always went into the batter. A lot of them too! I’m pretty sure my dad just added those plump juicy berries to a quick store bought mix, but they were still very good and those kind of memories last a lifetime. Today I am making my family Blueberry Oatmeal Pancakes!
First of all, my kiddos think all of these fun, “National ______ Day’s” are just the best! I’m sure after breakfast they will head off to school and tell their friends, “Hey, did you know today is National Blueberry Pancake Day?!” Just in case you didn’t get the memo on this fun & special day before breakfast today, you can always make breakfast for dinner tonight! These Blueberry Oatmeal Pancakes are so easy to make and are perfect right off of a hot griddle. They are even freezer friendly too!
Old fashioned oats are mixed into a delicious buttermilk batter sprinkled with cinnamon and sugar and it’s full of fresh, juicy berries. The blueberries burst when they are on the griddle so you get that yummy flavor in every single bite. Because these pancakes have oatmeal in them too, they will keep your family fuller longer, providing a tasty and satisfying meal.
During the summer months we always pick our own blueberries at the local farms here in town and add those to our pancakes. Right now we are covered in a blanket of snow, so I grab several packages of Driscoll’s fresh blueberries at the grocery store to make this yummy breakfast.
Do you love blueberries & pancakes as much as we do? Celebrate National Blueberry Pancake day with your loved ones today!
Ingredients
- 1 cup old fashioned oats
- 1 cup buttermilk
- 2 eggs
- 4 Tbsp. canola oil
- 1 1/2 tsp. vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 1/2 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup fresh Driscoll's blueberries
Instructions
- In a large mixing bowl, combine the oatmeal and the buttermilk and let sit for 20 minutes.
- After the 20 minutes, add the eggs, vanilla and oil and mix well.
- Add the flours, sugar, powder, soda, salt and cinnamon and mix until incorporated.
- Gently mix in the fresh blueberries.
- Heat your griddle to 350 degrees.
- Drop the thick batter (about 3/4 cup size- these are thick & chewy pancakes)) onto the griddle, kind of spread into a circle shape and cook for 3 minutes, flip and then cook for 2 or 3 more minutes or until batter is not raw but not over cooked.
- * I find that on my non stick griddle, not greasing it works best to not burn the pancakes. I do however spray my spatula with non stick cooking spray for easy flipping 🙂
- Serve warm with fresh whipped cream, maple syrup or both.
- Makes about 6 larger sized pancakes.
- *To freeze: prepare as usual, let cool completely on a cooling rack, place in freezer friendly plastic gallon sized bags, with parchment paper in between each pancake. To reheat: remove from the freezer and warm in the microwave or oven.
- Enjoy!
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*Linking up at Living Well Spending Less, Buns In My Oven
Hi! I just found your website and would like to subscribe but it won’t let me! I love your recipes and can’t wait to try the blueberry pancakes.