Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

12.28.2011

I will admit, I’m a little obsessed with blogging.  Even on vacation I had to take these pics of the breakfast I made so I could post =).  It was fun to finally have a different photo set, I just took the pictures on a rock surrounded by snow next to the patio and then on one of the plastic maroon chairs on the patio, fancy eh =)?  I felt like I was at a bed and breakfast, only I made the breakfast, but I’d rather it were that way since I love cooking.  Sorry to anyone following, I know I recently posted a very similar recipe, Blueberry Buttermilk Pancakes.  I have to admit these are even an upgrade on those.  I eat the blueberry ones all the time and love them thoroughly, but for special occasions I make these, with raspberries too.  I love these because I can make them year round with fresh berries in the summer and frozen berries in the winter when berries aren’t in season.

My mom was on vacation with us and ate this breakfast, upon finishing she said it was the best breakfast she’s ever had in her life and I think I would probably agree (sorry that sounds a bit braggish and I’m not big on bragging but these are seriously amazing)!  My mom who isn’t a big eater, at all, ate 5 pancakes in one sitting =).  The vanilla cream syrup is the perfect accompaniment to these pancakes.  It gives you a bit of that delicious berries and cream combination.

Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

Yield: 15 Pancakes

Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

Ingredients

  • 1 1/4 cup oat flour*
  • 1 1/4 cup all-purpose flour
  • 2 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 3/4 cup milk
  • 2 eggs
  • 2 Tbsp butter, melted
  • 1 1/2 cups blueberries, fresh or frozen
  • 1 1/2 cups raspberries, fresh or frozen, chopped lightly
  • 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 8-10 blueberries onto pancake and sprinkle with lightly chopped raspberries. 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.
  • *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.
http://www.cookingclassy.com/2011/12/blueberry-raspberry-buttermilk-pancakes-and-vanilla-cream-syrup/

7 comments

  • Amalia: Wow! The perfect meal right there! These look ridiculously delicious! I love pancakes, they’re definitely one of my favorite foods to eat anytime; breakfast, lunch, or dinner. But the addition of blueberries and raspberries just makes this over-the-top, lip-smackin amazing! I would eat 5 too if I had the chance :) December 29, 2011 at 3:12pm Reply

  • MyFudo™: I am glad you are obsessed with taking pictures and posting them…You get to share these pictures and recipes with your blogging friends. Your pancakes are fabulous! Love your vanilla cream syrup… December 29, 2011 at 6:03pm Reply

  • confessionsofabrighteyedbaker: Whenever we eat pancakes, it’s always chocolate chip ones baked from a mix. Pathetic, I know. I have to say, these look pretty darn tasty :) December 29, 2011 at 6:08pm Reply

  • Jaclyn: Thanks everyone! I really appreciate your comments! December 30, 2011 at 9:40am Reply

  • Anonymous: YUM! Had to use strawberries instead of raspberries…very yummy. Thanks! February 25, 2012 at 8:30am Reply

  • Jaclyn: Anonymous, thanks so much for your comment I’m so glad you enjoyed! They sound delish with strawberries I’m going to have to try that next. February 25, 2012 at 1:50pm Reply

  • jill green: sooooooo yum just love them what a treet May 10, 2013 at 7:11pm Reply

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