Prep Time

20 min

Total Time

45 min

Calories per serving




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
  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.

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