I grew up on Bisquick pancakes.  In the Giurintano house, the most coveted pancake was the first pancake.   I know what you are thinking – this is counterintuitive.  The first pancake lacks the delicious, browned butter flavored coating.  But in a kaleidoscope lens that only a child can see through, the first pancake was a prized possession that we all fought to win.  It had the most perfect light brown hue around the edge – as if a young tree had just been cut down and you could count the rings.   And the intense liquid butter flavor was mouth wateringly good.

These oat pancakes are the opposite of the pancakes I grew up eating and about as far from Bisquick pancake mix as you can get.  When I’m on a health kick, these are my go-to pancakes.  They are “healthy” food that even kids like to eat.  The oats and 10-grain flour replace the all-purpose flour.  The maple syrup replaces the sugar.  

Blueberries add an additional burst of flavor and sweetness.  If I’m really focused on getting extra protein into my diet on a meatless-Monday, then these pancakes taste great with added hempseeds.  With 10 grams of added protein in just 3 tablespoons, the additional hempseed is an easy way to ensure I get protein.   

These pancakes are easy to freeze on a cookie sheet.  Once frozen, remove the cookie sheet and store individual pancakes in a plastic bag.  To reheat during the week, simply microwave or warm in a toaster oven or toaster.  These taste great topped with fresh berries or bananas or Greek yogurt and granola.  Who knew healthy food could taste so good?

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Oat Pancakes with Blueberries

  • Author: Christina
  • Total Time: 40 minutes
  • Yield: 12 4-inch pancakes or 66 inch pancakes 1x


These oat pancakes are the opposite of the pancakes I grew up eating and about as far from Bisquick pancake mix as you can get.  When I’m on a health kick, these are my go-to pancakes.  


Units Scale
  • 1 1/2 cups old fashioned oats
  • 1 cup 10-grain flour
  • 2 eggs
  • 2 Tbs maple syrup
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 2 Tbs browned butter
  • 1 1/2 cup buttermilk
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups blueberries
  • Optional additions: pecans, hemp seeds, dark chocolate chunks
  • Maple syrup
  • Butter for cooking the pancakes


  1. In a Cuisinart or blender, mix the oats until they are the desired consistency.  I like mine with some texture so I don’t blend them for too long.
  2. In a medium sized bowl, combine the oats, flour, eggs, maple syrup, salt, baking soda, baking powder, vanilla extract, browned butter, buttermilk, and cinnamon.  Whisk to combine.  Add the blueberries and gently mix these in.
  3. Let batter sit at room temperature for about 20 minutes before cooking.  This allows the oats to soak up the buttermilk and makes the pancakes easier to flip and fluffier.
  4. Melt ½ Tbs butter in a small skillet over medium heat.  Add one or two scoops of pancake batter (depending on the size and thickness of pancake desired).  Cook until the butter has browned and the bottom of the pancake is easily lifted with a spatula.  Flip and cook the other side.  Cooking the second side usually takes less time than the first.
  5. In between cooking each pancake, don’t forget to add more butter to the pan.
  6. Optional additions include pecans, hemp seeds (for added protein), and dark chocolate chunks.
  7. Top pancakes with maple syrup and enjoy.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Cuisine: American
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