blueberry oatmeal pancakes / by Maci Britt

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"Do you guys want pancakes for breakfast?"

"What kind?"

"Blueberry or oatmeal."

"How about both?"

That's how these pancakes came to be on a cloudy Saturday morning. I took one of our all-time favorite pancakes (oatmeal) and sprinkled little blueberries onto each one as they cooked. They were exactly what we wanted to eat. 

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If these make an appearance on your own Saturday breakfast table sometime soon, I hope you enjoy them as much as we do 😊 

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blueberry oatmeal pancakes
recipe adapted from smitten kitchen

[ makes about 16 pancakes ]


In a small saucepan, bring the water and ½ cup oats to a boil, then reduce to a simmer and cook for a few minutes until thickened. Remove from the heat and add the butter, stirring until it’s all melted. Set aside to cool. 

In a medium bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt. (I usually make the oat flour in my food processor and then pulse all of the dry ingredients in that bowl to save a dish.) 

In a large bowl, whisk together the milk, honey, eggs, and cooled oatmeal/butter mixture.

Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until mostly combined. The batter will be thick and should also be a little lumpy. 

Heat a large cast-iron skillet over medium heat and once it is hot enough for drops of water to sizzle, reduce the heat to medium-low. Brush the pan generously with butter and dollop 2 or 3 ¼-cup portions of batter into the pan. Sprinkle about 1 tablespoon of blueberries over each pancake, pressing them in gently with the back of the measuring spoon. Cook for a few minutes until golden brown before flipping.  They will only take 1 or 2 minutes on the second side. 

The blueberries make the second side really delicate, so use a sturdy spatula and be gentle but forceful when removing them from the pan, and serve them blueberry side down on the plate. 

Maple syrup is encouraged. 

1 cup water

Heaping ½ cup oats (old-fashioned or quick)

3 tablespoons (45 grams) butter, plus more for cooking

¾ cup (90 grams) oat flour (I grind my own in the food processor)

1 cup (130 grams) all-purpose flour

2 tablespoons (25 grams) sugar

2 teaspoon baking powder

Scant ¾ teaspoon sea salt

1 ¼ cups (295 ml) milk

1 tablespoon (21 grams) honey

2 large eggs

About 1 ¼ cups tiny frozen blueberries (the Wild Boreal Blueberries from Trader Joe’s are perfect)