Blueberry-Oatmeal Buttermilk Pancakes

My October Secret Recipe Club assignment is: CRUMB, a blog written and photographed by Isabelle, a “thirty something from Canada”. Isabelle loves food. She loves cooking, eating, writing about and taking photos of food. She also loves collecting vintage cookbooks, talks about food almost non stop (her words) and even dreams about food. I think it’s safe to say, Isabelle is a foodie. Too bad we don’t live closer to each other, I have a feeling she would be a great lunch date!
Confession time. I totally forgot about this assignment until I checked my email Sunday night at 6 pm. Yikes! It was a crazy month. My dilemma (back in September, when I received my assignment) about which of Isabelle’s wonderful recipes I would try out, was changed to- what could I make in 5 minutes or less, and photograph before it was dark! Naturally, I turned to breakfast items. Isabelle volunteers at a local museum on Sundays and treats herself to these pancakes before heading off to her volunteer job for the day. I’m sure the oatmeal in the pancakes not only make the cakes more healthy, but more filling too. Thanks Isabelle! Great recipe.

Blueberry-Oatmeal Buttermilk Pancakes

Print Pin

Author: Si Foster

Adapted from Crumb

Ingredients 

• 1 1/2 cups quick cook oats
• 2 cups buttermilk
• 2 eggs
• 1/4 cup vegetable or canola oil
• 1/2 cup flour
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• zest of one lemon
• 1 1/2 cups frozen or fresh blueberries

Cook ModePrevent your screen from going dark

Instructions

• In a small bowl, mix together the buttermilk and oats, let sit for about 5-10 minutes until oatmeal is softened.
• After the oats are soft, add the eggs and oil, and whisk together.
• In a large bowl mix together flour, sugar, cinnamon, nutmeg and salt.
• Add wet ingredients to dry ingredients in large bowl. Mixwet and dry ingredients together just until ingredients are incorporated, batter should be lumpy.
• Fold in lemon zest and blueberries.
• Heat griddle or pan to 350 degrees. Grease pan with butter or oil spray. Using a 1/4 cup measuring cup, scoop batter onto heated and greased griddle. Let cook until bubbles start to appear, then flip pancakes ONE TIMLet the pancake cook until pancake springs back when lightly poked in the middle. Do not pat the pancake down. Do not flip pancake more than once.
• Sprinkle with powdered sugar and serve with pure maple syrup and additional fresh or frozen berries on the side.

**Remember to enter A Bountiful Kitchen’s amazing KitchenAid Stand Mixer giveaway sponsored by South Fork Hardware! Go here to enter!**