We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

20 min

total time icon

Total Time

45 min

calories icon

Calories per serving

100

servings icon

Servings

14

Ingredients (13)
  • 1 cup quick cooking oats
  • 2/3 cup whole wheat flour
  • 3 tablespoons packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon butter or margarine, melted
  • 1 cup frozen DOLE® Blueberries, thawed and well-drained
  • as needed canola oil
  • as desired Maple or blueberry syrup
Directions
  1. Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.
  2. Whisk together eggs, buttermilk and butter in medium bowl.  Add to flour mixture, stirring until just combined.  Gently stir in blueberries.
  3. Heat large nonstick skillet over medium-high heat; brush lightly with oil.  For each pancake, spoon about 1/4 cup batter into skillet and spread to 3-inch pancake.  Cook until bubbles just appear on surface and underside is lightly brown.  Turn and brown second side. Serve with syrup and additional blueberries, if desired.