I’m team waffle. Always have been. The crispy exterior, the fluffy interior, and all those divots just made for butter and syrup –what’s not to love?
But these pancakes.
My mom, sister, brother-in-law, and nieces came for the most wonderful visit last month. Two of the mornings we were here, we went to the most fantastic coffeehouse/coworking space/restaurant across the street from my house. I love the place. The second time we went, my sister and I were embroiled in the ultimate breakfast debate–sweet or savory? With breakfast tacos and blueberry oat pancakes both on the menu, how do you even choose? Fortunately, one of the best things about having a sister is having someone to
avoid making decisions with go halfsies with. I ordered the breakfast tacos, she ordered the pancakes and an extra plate.
It was absolutely the right call. We weren’t two bites in before we both knew I’d be searching for a recipe to recreate those fluffy, flavorful pancakes that were so pleasantly light and packed with sweet, ripe blueberries. I’ve tried a couple and, while neither of them are exactly the same as the ones we tucked into that morning, this one if pretty darn close. These pancakes aren’t quite as airy as the ones from the restaurant, but the flavor is spot on.
Once I knew I was a fan of this recipe, I did what I always do and made a double batch, then froze them in individual portions (2-3 pancakes depending on how big you make them). Wrapped tightly in plastic wrap and sealed in a container or baggie, they’ll last several months. Cook once and I’ve got homemade pancakes made with summer’s best berries at the ready well into the fall. That’s nearly enough to fully convert me to team pancake…nearly.
Sweet, ripe summer blueberries shine and oats bring the texture in these buttermilk pancakes even the most devoted waffle lovers are sure to crave.
Oatmeal Buttermilk Blueberry Pancakes
by Martha Rose Shulman for New York Times Cooking (slightly adapted)
½ c. rolled oats
½ c. low-fat milk
1½ c. unbleached all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 TBSP sugar
¼ tsp. salt
2 large eggs
1 ½ c. buttermilk
1 tsp. vanilla extract
3 TBSP canola oil
1 c. fresh or frozen blueberries
butter, for cooking
- Combine the milk and oats in a bowl. Set aside.
- Sift together the flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
- Melt a little butter on a hot griddle or skillet. Drop about 1/4 c. batter onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with butter, maple syrup, yogurt, almond butter, more berries, or whatever strikes your fancy!
yield: about 12 pancakes