Whole Wheat Oatmeal Pancakes with Blueberry Sauce

Natalie Tamminga

By
@ntamminga

These are my son's favorite pancakes! Especially with fresh blueberries or mashed bananas mixed into the batter. The blueberry sauce is also very good on french toast, waffles and even ice cream!


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Rating:

Comments:

Serves:

4-6

Prep:

25 Min

Ingredients

3/4 c
quick-cooking oats
1 1/2 c
well-shaken buttermilk, divided
2 Tbsp
well-shaken buttermilk
3/4 c
whole wheat flour
1 1/2 tsp
baking powder
3/4 tsp
baking soda
1/2 tsp
cinnamon
1/8 tsp
grated nutmeg
1/2 tsp
salt
1 large
egg, lightly beaten
2 Tbsp
unsalted butter, melted
1 Tbsp
packed brown sugar

BLUEBERRY SAUCE

1/2 c
sugar
1 Tbsp
cornstarch
1/2 c
water
2 c
fresh blueberries
1 Tbsp
butter

Directions Step-By-Step

1
Soak oats in 3/4 cup of the buttermilk 10 minutes.
2
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
3
Stir egg, butter, brown sugar, remaining 3/4 cup and the 2 Tbsp buttermilk and oat mixture into dry ingredients until just combined.
4
Heat a griddle over medium heat until hot and lightly spray with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more.
5
Blueberry Sauce: Combine sugar and cornstarch in a saucepan; stir in water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Add berries. Reduce heat and simmer for 8-10 minutes, until berries burst. Stir in butter until melted. Serve warm.

About this Recipe