Blueberry Buttermilk Pancakes and Vanilla Cream Syrup

12.11.2011

Blueberry Buttermilk Pancakes have got to be one of the greatest foods known to mankind! They are definitely one of my favorite foods.  Their taste is something unequivocal.  They present feelings of comfort, relaxation and welcome.  It doesn’t get much more homey than this.
This recipe is my favorite buttermilk pancake recipe of all time!  I tried several before creating this one and now I don’t know that I could ever use a different one again.  You may be weary of the oat flour in them, but trust me it makes these pancakes amazing!  It gives them a bit more flavor then you’d find in your average buttermilk pancake containing only all-purpose flour.  It also adds some amazing nutrition to them so you can feel great about eating them.  Also, by adding the blueberries in these pancakes you get two Superfoods (oats and blueberries)!  Maybe I should just call these the Incredible Superfood Pancakes because how could something that’s this healthy taste this good?  In my family we eat these pancakes every week, usually a Sunday brunch and many times even for dinner.  These pancakes are fancy and delicious enough to be worthy of a holiday brunch or for serving company.  Or, just make them a delectable new weekly tradition in your home, like I’ve done.
Also, note that these pancakes are better with actual oat flour rather than grinding your own in a food processor, if you are able to locate some.  The texture is slightly better then if you grind the oats yourself.
Also, these pancakes are delicious with raspberries, huckleberries, diced strawberries, sliced ripe bananas, cinnamon, and I’m soon going to be working on an apple version mmm. Enjoy, like you’ve never enjoyed a stack of pancakes before =)!

Blueberry Buttermilk Pancakes and Vanilla Cream Syrup

Yield: 15 Pancakes

Blueberry Buttermilk Pancakes and Vanilla Cream Syrup

Ingredients

  • 1 1/4 cups oat flour*
  • 1 1/4 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 1/2 - 3/4 cup milk
  • 2 eggs
  • 2 Tbsp butter, melted
  • 1 1/2 cups blueberries (fresh or frozen)
  • Vanilla Cream Syrup
  • 1/4 cup salted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup low-fat buttermilk
  • 1 pinch salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Directions

  • Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Repeat process with remaining batter. Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup and butter, or berry syrup and whipped cream.
  • *Oat flour can be purchased in the health food section of most super-markets.
  • Vanilla Cream Syrup
  • Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2011/12/blueberry-buttermilk-pancakes-and-vanilla-cream-syrup/

8 comments

  • Amalia: I absolutely love pancakes, they are definitely one of my favorite foods as well! These look insanely delicious! I wish my family had them every week :) December 11, 2011 at 10:13pm Reply

  • Baker Street: I’d want to wake up to these pancakes every single day! Love the vanilla cream syrup you used. December 12, 2011 at 12:14am Reply

  • Meghann: I made these tonight and the batter was REALLY thin. Was yours this way too? February 27, 2012 at 7:18pm Reply

  • Jaclyn: Meghann, yeah that has happened to me before. Working with oat flour is kind of tricky because its slightly fluffy compared to all-purpose flour so when you’re measuring it it seems hard to get the perfect measurement. I very gently pack it in just not tightly. Also, if it is still thinner than you’d like once in a while I will add in a few tablespoons of flour if I’m in the mood for thicker pancakes. Normally I like them pretty thin though. I hope that helps! This is my favorite pancake recipe though so I hope you can find the perfect consistency for you! February 27, 2012 at 8:22pm Reply

  • Meghann: Thanks! I’ll definitely try them again. The flavor was great, the consistency was just off. February 28, 2012 at 4:16pm Reply

  • Kelly | Eat Yourself Skinny: These look absolutely delicious and oh so gorgeous! :) June 12, 2012 at 6:25am Reply

  • Katie: Hm, I’ve never heard of oat flour before. But if they make the best pancakes, I guess I’ll have to give it try soon! June 12, 2012 at 10:04am Reply

  • Mel (Sharky Oven Gloves): I’m intrigued by the use of oat flour, I’ve never heard of it before. I’ve been on the look-out for a good pancake recipe recently, so this might be the answer – they look utterly delicious! :) June 22, 2012 at 5:10am Reply

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