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Blueberry Buttermilk Overnight Oat Pancakes

Hearty, overnight oat based blueberry pancakes. A healthy take on the traditional buttermilk pancake.
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Servings 12 pancakes

Ingredients

  • 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
  • Unsalted Butter/Coconut Oil/ Canola Oil for cooking
  • 1 cup fresh or frozen blueberries

Instructions

  1. Combine the oats and milk in a small bowl. Let that sit while you prepare the other ingredients.
  2. Sift the flours, baking powder, baking soda, salt, and sugar together in a medium mixing bowl.
  3. In a separate small mixing bowl, whisk together the buttermilk, eggs, vanilla, and oil.
  4. Pour the wet ingredients into the dry. Mix with a wooden spoon until just about combined. DO NOT OVER STIR! You want to still see chunks/ bits of flour.
  5. Fold in the oat/milk mixture.
  6. Cover the bowl in plastic wrap and set in the fridge. Refrigerate overnight.
  7. In a large skillet, heat the desired butter/oil until it melts over a medium flame.
  8. Add heaping 1/3 cup scoops of batter to the hot pan. Place blueberries into the batter. Once bubbles form around the edges, about 3 minutes. Flip and cook for another three minutes. Continue until all the batter is used.
  9. Pancakes can be sealed in a plastic storage bag and stored flat, 4 to a gallon-sized bag for up to a month. Reheat one pancake for 60 seconds in the microwave.
  10. Recipe from The New York Times