In a large bowl, combine rolled oats, flour, sugar, salt, baking soda, and baking powder.
In a separate bowl, whisk together eggs and buttermilk until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy.
Gently fold in the frozen blueberries.
Heat a lightly greased skillet or griddle over medium heat.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the other side until golden brown, about 2 more minutes.
Serve warm with syrup, butter, or your favorite toppings.