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These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.


  • ½

    cup rolled oats

  • ½

    cup low-fat milk

  • 1

    cup whole wheat flour

  • ½

    cup unbleached all-purpose flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    tablespoon sugar

  • ¼

    teaspoon salt

  • 2

    large eggs

  • 1 ½

    cups buttermilk

  • 1

    teaspoon vanilla extract

  • 3

    tablespoons canola oil

  • 1

    cup fresh or frozen blueberries

  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      137 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 32 milligrams cholesterol; 240 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Combine the milk and rolled oats in a bowl, and set aside.
  2. Sift together the flours, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  6. Serve hot with a small amount of butter and maple syrup.


  • Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

    Martha Rose Shulman can be reached at martha-rose-shulman.com.

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