Blueberry Oatmeal Buttermilk Pancakes

Pancakes are special occasion food in my house 🙂

I make them only once or twice a year, usually on someone's birthday or the morning after a holiday.

So when I DO make them.... you know they have to be fabulous!

This Monday was my 29th birthday... so I celebrated in style with some Blueberry Oatmeal Buttermilk pancakes!

I typically just make classic fluffy pancakes with flour & milk, but I happened to have some leftover buttermilk in the fridge, so I decided to try my hand at buttermilk pancakes.

Buttermilk is a soured/fermented milk product that looks (and tastes) kind of like runny super-tangy plain yogurt. It is made by culturing milk with lactic acid bacteria, which thickens the milk and gives it a tangy sour taste. It also gives the pancakes a richer flavor and fluffier texture than just milk, and provides an acid to help leaven your pancakes when it reacts with the baking soda.

*If you want to learn more about the difference between the different soured milk products (buttermilk, yogurt, kefir, sour cream, creme fraiche) check out this awesome article from KQED.*

So anyways, besides trying to use up my buttermilk in the fridge, I also wanted to give my pancakes a little more fiber & heft.

During the holidays I do this by adding flaxseed & pumpkin to my pancakes, but this time I wanted to try something different.

Enter, oatmeal!

Rolled oats are the perfect addition to pancakes, especially the thinly rolled quick-cooking oats. They soak up the liquid in the pancake batter and get nice and tender, so you add some fiber to your pancakes without even noticing a change in texture.

By adding oatmeal AND blueberries, I had a nice hit of fiber & nutrients that made the pancakes delicious & slightly more nutritious.

Noms.

I think these would also be delicious with raspberries, strawberries, banana, or even chocolate chips 😉 The sky's the limit!

Recipe

Blueberry Oatmeal Buttermilk Pancakes

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Prep10 minutes mins

Cook15 minutes mins

Total25 minutes mins

Servings: 12 pancakes

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Ingredients 

• 1 ⅓ cup unbleached all purpose flour
• ⅔ cup quick-cooking (1 minute) oats
• 2 tablespoons sugar
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 eggs
• 2 cups buttermilk
• ⅓ cup milk
• ¼ cup melted butter, slightly cooled
• 1 cup blueberries, plus extra for serving
• Maple syrup, for serving

Instructions

• In a large bowl, stir together the flour, oats, sugar, baking soda, and salt until well mixed.
• In a separate medium bowl, beat the 2 eggs until smooth. Then whisk in the buttermilk, milk, and melted butter.
• Add the wet ingredients to the dry ingredients & stir just enough to combine. It’s okay if there are still a few lumps. Overmixing = dense un-fluffy pancakes. Gently stir in the fresh blueberries and set aside for a few minutes to let the oats soak up some of the liquid.
• Add a little bit of ghee (clarified butter) or vegetable oil to a large nonstick skillet or griddle. Warm over medium-low heat until melted. Scoop ⅓ cup of batter into the pan for each pancake, taking care not to crowd the pan (I could only fit 3 pancakes per batch).
• Let the pancakes cook on the first side for about 2-3 minutes, until the edges start to firm up and bubbles form in the pancake that leave a hole when they pop (they don’t refill immediately with batter).
• Carefully flip the pancake and let cook another minute or so on the second side, until golden & the pancake is cooked through. Remove to a plate, add more butter or oil to the pan if needed, and repeat the process until all of the batter is gone. Serve with fresh blueberries and real maple syrup.

Tried this recipe?Mention or tag @happilyfromscratch !