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Whole-Grain Blueberry-Chai Buttermilk Pancakes

Whole-Grain Blueberry-Chai Buttermilk Pancakes

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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 servings
Calories 290kcal


  • 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


  • 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.


Serving: 3g | Calories: 290kcal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 376mg | Fiber: 7g | Sugar: 13g