You can make this delicious buttermilk pancake batter in much less than ten minutes. Make the batter filled with oatmeal and cornmeal then add some blueberries to the batter as you add it to your griddle. Enjoy pouring maple syrup over a short stack for a hearty breakfast or brinner!
It was just Natalie and I for dinner for Ten-minute Tuesday so we decided to have breakfast again. Nothing wrong with a few carbs now and then and you can make the batter in much less than ten minutes. Once you make the batter it sits for 15 minutes.
I don’t make pancakes very often, I think it’s because I don’t have enough patience. With waffles you just pour the batter in the waffle iron and wait for it to beep. So normally my pancakes might taste ok but they are too brown. For these, I turned the stove to medium, and waited for all the bubbles in the batter to pop before turning. I really wanted to turn up the heat as they smelled so good, but I waited, and they turned out perfect. As Mike always says, “patience is the key to happiness”.
Not only did they turn out nice and golden brown, but they were delicious. Sometimes when you add things to the pancake batter to make it healthier, they can feel heavy, but these were still light and fluffy. I added cornmeal and oatmeal but not too much. I liked the slight corn flavor with the blueberries. Natalie tried chocolate chips in hers but decided they didn’t go very well with the cornmeal. Stick to blueberries, fresh or frozen. We liked them just with butter, no syrup needed with the naturally sweet blueberries.
Taste of Home July 2015
Blueberry Pancakes
Ingredients
- 1 cup flour
- 3 tablespoons cornmeal
- 3 tablespoons quick cooking oats
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- pinch nutmeg
- 1 egg
- 1 ½ cups buttermilk
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- blueberries fresh/frozen
Instructions
- In a large bowl, whisk the first eight ingredients together. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture. Stir just until moistened, it will be lumpy. Let stand 15 minutes.
- Lightly grease a large skillet and heat over medium heat. Pour batter by ¼ cupfuls onto griddle, sprinkle with blueberries. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn, cook until second side is brown.
Barbara’s Tips + Notes
Storage And Reheating
- Store: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze pancakes in an airtight container or freezer bag for up to 2 months. Thaw before reheating.
- Reheat: Warm in a skillet or toaster until heated through.
Nutrition
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