Oatmeal Blueberry Pancakes
The past few weeks, we’ve been stuck in a real life, old timey winter. Snow, ice, frigid, frigid temperatures, and the forecast is throwing around words like “polar vortex” and “record breaking wind chills” for the upcoming week. So, what could be more soul satisfying on a cold winter Saturday morning. PANCAKES! Not just you’re run of the mill, everyday pancakes, but oatmeal pancakes dotted with fresh blueberries, dripping in butter and syrup…..ahhh.
Several years ago I was in Aspen, Colorado to attend a Rufus Wainwright concert and had breakfast at a local haunt called “Poppycock’s Café”. They’ve been around nearly 40 years and serve their famous oatmeal buttermilk pancakes. When I find something I love, I usually set out on a quest to figure out the recipe, so I can make it at home whenever I want. I set about creating my own version of those famous pancakes and came up with a suitable substitute. I had some blueberries in the fridge, so I threw them in for a change. These pancakes are perfect just the way they are, but feel free to put your own spin on them by adding your own unique ingredients….do I hear oatmeal chocolate chip? Or how about a big ole stack with some warm cinnamon apples on top? How do you like your pancakes? Tell me in the comments and share your ideas for delicious additions!
Oatmeal Blueberry Pancakes
Ingredients
- 1 1/4 cups old fashioned oats
- 1 cup all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 tablespoons butter, melted and cooled
- 1 1/4 cups buttermilk
- 1 cup cooked oatmeal (according to package instructions)
- 1 tablespoon honey
- 2 large eggs
- 1 cup fresh blueberries
Instructions
- In the bowl of a food processor, process the 1 1/4 cups oatmeal until it is finely ground. In one bowl, combine dry ingredients: ground oatmeal, flour, sugar, baking powder and salt. Whisk to combine. Set aside.In another bowl, combine cooked oatmeal, melted butter, buttermilk, honey and eggs. Whisk until completely mixed.Add the dry ingredients to the wet and stir until combined. Stir in blueberries and let batter set for 15 minutes.Cook on a hot buttered griddle or large saute pan over medium heat. Serve with butter and syrup.
