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Blueberry Oat Buttermilk Pancakes


1 cup blueberries (fresh or frozen)
1 cup all-purpose flour, divided
1-1/3 cups rolled l (regular, not quick oats)
1/4 cup whole wheat flour
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil


Place the blueberries in a small bowl. Sprinkle with 1 tablespoon of the flour, toss to coat; reserve. Preheat the Cuisinart™ Griddler™ in the open griddle position to 350°F.
Place the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt in a medium bowl; stir with a whisk. Place the buttermilk, eggs and oil in a small bowl; stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueberries.
When the Griddler™ is hot, drop the batter onto the Griddler using a scant quarter cup measure. Bake the pancakes for 2 to 3 minutes, when pancakes are bubbling on the top, turn and bake for an additional 2 to 3 minutes. Blueberry Oat Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a slow (175-200°F) oven while baking the remainder.
Serve with warm syrup and butter as desired.

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Makes 16 pancakes

Nutritional Information
Per Serving

calories 121 (29% from fat) · carb 18g · protein 4g · fat 4g · sat fat 1g · chol 28mg · sod 184 mg · calc 47mg · fiber 1g

This recipe can be prepared using the following Cuisinart® products:

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