Blueberrybuttermilkoatmealpancakes Recipes

MOM'S OATMEAL BLUEBERRY PANCAKES

Steps:

• Heat a lightly oiled griddle or frying pan over medium high heat.
• In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
• Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

OATMEAL BUTTERMILK BLUEBERRY PANCAKES

Steps:

• Combine the milk and rolled oats in a bowl, and set aside.
• Sift together the flours, baking powder, baking soda, sugar and salt.
• In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
• Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
• If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
• Serve hot with a small amount of butter and maple syrup.

DAD'S BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY OATMEAL PANCAKES

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.

BLUEBERRY BUTTERMILK OATMEAL PANCAKES

Steps:

• Mix oatmeal and buttermilk.
• Add eggs.
• Combine dry ingredients separately.
• Add to the oatmeal mixture.
• Stir in the butter.
• Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
• Cook on hot greased griddle until bubbles show through.
• Flip and cook on other side until golden brown.

MY BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
• Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
• Fold in whole berries.
• Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
• Serve with softened butter and warm maple syrup.
• Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
• *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.