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Whole-grain blueberry-chai buttermilk pancakes are wonderfully hearty, yet their texture still fluffy and light, and a delicious excuse to make every day pancake day. 
These short stacks are the ultimate fusion of (arguably) two of the best kinds of pancakes: blueberry and buttermilk. Add the warming spice of chai to the mix, and these golden cakes add an extra layer of decadence to breakfast.
Homemade pancakes always seem a little out of reach for a standard weekday morning, but these flapjacks actually hold up beautifully when made in advance. Prepare a double batch on Sunday and reheat leftovers in the toaster oven on any rushed weekday morning. Quick, easy, and worlds better than the dried packets of oatmeal lingering in your desk drawer (guilty).
Whole-wheat flour and oats give these pancakes a lot more staying power thanks to their high fiber count. Soaking the oats in buttermilk softens them and helps create a custardy center bite.
You can make these with all-purpose flour, but using whole wheat gives them a heartier, nuttier flavor (plus slips in some good-for-you whole-grains) and helps start on the day on a nutritious note. 
Cinnamon, cardamom, ginger, and allspice make a welcomed appearance here for the ultimate chai-spiced experience. Feel free to go bold on the headier spices like cardamom or allspice if you gravitate towards those full-bodied flavors. I personally love pairing floral cardamom with summer-sweet berries in all breakfast or dessert confections.
If you’re making the pancakes for kids (or folks that may be a bit spice-adverse), just add a dash of cinnamon and forego the other spices.
Fluffy, hearty, nutritious, and oh-so satisfying—think of these cakes as glorified blueberry muffin tops.
Whole-Grain Blueberry-Chai Buttermilk Pancakes
Ingredients
- 1/2 cup quick-cooking oats
- 1 cup whole buttermilk
- 1 large egg
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 3/4 cup white whole-wheat flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup fresh blueberries
- Almond butter and maple syrup for serving optional
Instructions
- Combine oats and buttermilk in a bowl; let stand 15 minutes. Stir in egg, maple syrup, and vanilla.
- Place flour and next 7 ingredients (through kosher salt) in a bowl; stir to combine. Combine oat mixture with flour mixture; stir until just combined. Fold in blueberries.
- Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with cooking spray or butter. Spoon a scant 1/3 cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter and maple syrup, or toppings of choice.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I’m trying to incorporate healthier cooking/baking into every meal and not just dinner so when I woke up craving pancakes I hit your site and found these. I had to make a couple of substitutes but wow, these were sooooo yummy!!! I doubled the recipe so I’m going to be eating pancakes for the rest of the week because this makes a lot of pancakes, I don’t know what I was thinking. A little bit of butter, maple syrup and sliced banana, oooooh yummy. And the best part is no gut bomb from traditional sugar laden/all purpose flour pancake recipe. I’m excited to check out your other pancake recipes. Thanks, lovely lady
Hi, I can’t wait to try these. It shows the nutritional value is for three servings, but I don’t see how many pancakes are in a serving? Thank you.
I just made and devoured them! And can’t wait to eat the leftovers tomorrow. I came across this recipe looking for a way to incorporate chai spices into a breakfast dish. These are perfect.
Yay, I’m so glad to hear that!! They are a favorite around here, too. Thank you for stopping by and leaving a review!
Oh my gosh these photos are STUNNING! Pancakes were my favorite food growing up (insert: on my eighth birthday I requested 8 pancakes for breakfast in bed and this tradition continued for awhile!). I honestly love making a batch on Sundays after a beach run or workout, SO comforting and relaxing!
Pinning these beauties 🙂
Thank you so much, Selena! I love that pancake tradition! I think I may request the same for my birthday this year 😉 haha cheers!