Best 7 Oat Branbuttermilk Pancakes With Blueberries Recipes

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Indulge in a delightful breakfast or brunch experience with our irresistible Oat Bran Buttermilk Pancakes with Blueberries. These pancakes are not just ordinary; they are bursting with flavor and packed with wholesome ingredients. Made with a harmonious blend of oat bran, buttermilk, and fresh blueberries, these pancakes offer a symphony of textures and flavors that will tantalize your taste buds.

The oat bran adds a hearty and nutty flavor, while the buttermilk contributes a slight tanginess that perfectly complements the sweetness of the blueberries. Each bite offers a delightful burst of blueberry goodness, making these pancakes an absolute treat.

But that's not all! This article also features two additional pancake recipes that are equally tempting. For those who prefer a classic flavor, the Fluffy Buttermilk Pancakes are a must-try. Made with simple ingredients like flour, sugar, baking powder, and buttermilk, these pancakes are light and fluffy, with a golden-brown exterior that is simply irresistible.

And for those who love a touch of indulgence, the Blueberry Lemon Ricotta Pancakes are a heavenly choice. These pancakes combine the bright flavors of blueberries and lemon with the creamy richness of ricotta cheese, creating a taste sensation that is both satisfying and refreshing.

Whether you're a pancake enthusiast or simply looking for a delicious and wholesome breakfast option, this article has something for everyone. So gather your ingredients, fire up the griddle, and let's embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

BLUEBERRY OAT PANCAKES



Blueberry Oat Pancakes image

I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! -Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 10 pancakes.

Number Of Ingredients 15

3/4 cup quick-cooking oats, divided
3 tablespoons orange juice
1 large egg, lightly beaten
2/3 cup fat-free evaporated milk
1/4 cup reduced-fat sour cream
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside., Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 221 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.

Provided by TheLadyBrianna

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 eggs
⅓ cup honey
¼ cup almond milk
1 tablespoon coconut oil, or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed

Steps:

  • Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
  • Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
  • Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g

BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES



Buttermilk Blueberry Oat Flour Pancakes image

For a delightful and easy breakfast, look no further than our gluten-free buttermilk blueberry pancakes. With toasted walnuts, fresh blueberries and sweet syrup, this combination makes breakfast extra special.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 5

Number Of Ingredients 14

1 1/2 cups fresh blueberries
1/2 cup pure maple syrup
2 teaspoons cornstarch
1 tablespoon water
1 2/3 cups Gold Medal™ Gluten Free Oat Flour
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/3 cups buttermilk
2 tablespoons butter, melted
3/4 cup chopped, toasted walnuts
2/3 cup fresh blueberries

Steps:

  • In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
  • In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
  • Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
  • For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
  • Serve pancakes with warm blueberry syrup.

Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 55 mg, Fat 3, Fiber 5 g, Protein 11 g, SaturatedFat 5 g, ServingSize 2 Pancakes and About 1/4 Cup Syrup, Sodium 460 mg, Sugar 32 g, TransFat 0 g

BLUEBERRY BUTTERMILK OATMEAL PANCAKES



Blueberry Buttermilk Oatmeal Pancakes image

DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.

Provided by LAURIE

Categories     Breakfast

Time 13m

Yield 12 pancakes

Number Of Ingredients 9

1 1/4 cups old-fashioned oatmeal (not instant)
2 cups buttermilk
2 eggs, beaten
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2-2 cups blueberries (fresh or frozen)

Steps:

  • Mix oatmeal and buttermilk.
  • Add eggs.
  • Combine dry ingredients separately.
  • Add to the oatmeal mixture.
  • Stir in the butter.
  • Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
  • Cook on hot greased griddle until bubbles show through.
  • Flip and cook on other side until golden brown.

BUTTERMILK-OAT PANCAKES



Buttermilk-Oat Pancakes image

These tender, golden-brown pancakes have a nice texture from the oatmeal. Accompanied by a syrup of your choice on the side, they are a special breakfast treat.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 10

3/4 cup buttermilk
1/2 cup old-fashioned oats
1 egg
1/4 cup 2% milk
2 tablespoons canola oil
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Strawberry pancake syrup

Steps:

  • In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup.

Nutrition Facts : Calories 423 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 663mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.

OAT BRAN/BUTTERMILK PANCAKES WITH BLUEBERRIES



OAT BRAN/BUTTERMILK PANCAKES WITH BLUEBERRIES image

Yield 4 people

Number Of Ingredients 11

ingredients
1 1/2 cups all-purpose flour
1/4 cup oat bran
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
Desired fruit options (optional)*

Steps:

  • directions 1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit. 2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy, and inexpensive! -Amy Spainhoward, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 14 pancakes (1-1/4 cups syrup).

Number Of Ingredients 13

2 cups all-purpose flour
2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
BLUEBERRY SYRUP:
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.

Nutrition Facts : Calories 171 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

Tips for Making Perfect Oat Bran Buttermilk Pancakes with Blueberries:

  • Use fresh blueberries for the best flavor and texture. If using frozen blueberries, thaw them completely before adding them to the batter.
  • Make sure the buttermilk is at room temperature before using it. This will help the pancakes rise properly.
  • Don't overmix the batter. Overmixing will make the pancakes tough.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

These oat bran buttermilk pancakes with blueberries are a delicious and healthy way to start your day. They're packed with fiber and protein, and they're also low in calories and fat. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a hearty and satisfying breakfast, give these pancakes a try!

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