Seems like I’ve been on a bit of a roll with breakfast recipes lately, doesn’t it? Since the last one for those little Hash Brown-Omelet Skillets went over so well, I thought I’d go ahead and share this one with you, too. Sometimes I feel like a good savory dish in the morning, but sometimes I enjoy something with a little sweetness. Not too sweet, mind you, but just a light touch of sweetness like these pancakes. Now these are not light, airy pancakes like you might be thinking of. They’re really substantial, hearty food. Three of these keep me going until mid-afternoon. That’s because they’re just full of ingredients that are good for you like oatmeal, nuts, and whole wheat flour. Just drizzle on a little maple syrup and add a couple of slices of bacon to the plate you’ll have a real treat for breakfast.
The recipe that I worked from for these Oatmeal Blueberry Pancakes came from a lovely vegetarian cookbook, Welcome to Claire’s, written by Claire Criscuolo. Claire’s recipes use organic, locally grown ingredients, dairy-free butter substitutes, and other things that I don’t normally have in my kitchen. I think that’s wonderful if that’s what you want to do, but y’all know it’s just not how I roll. So I made the recipe using readily available ingredients from my local grocery store. Claire might not approve, but dang these sure were good!
The recipe calls for 1/4 cup of freshly squeezed orange juice and some zest, but I decided to use some of the last of the Christmas clementines instead. It worked out so well! We loved the flavor it added to the pancakes.
So, start out by combining the oats, milk and orange juice in a large mixing bowl. Let it sit for 15 minutes until the oats soften.
Add the eggs and butter and beat with a wooden spoon until well combined.
In a small bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.
Stir the dry ingredients into the wet mixture. Stir until the dry ingredients are fully incorporated.
Gently fold in the blueberries and pecans.
Heat a griddle pan over medium heat. If using an electric griddle, heat to about 275-300 degrees. Spray the griddle with cooking spray. Pour the batter in ¼ cupfuls onto the heated griddle. These pancakes tend to run just a bit rather than making perfectly circular pancakes as you may be accustomed to. I rather like the odd shapes myself.
Cook until golden brown, about two minutes on each side. Garnish with additional blueberries and pecans if desired. Serve with warm syrup.
- 2 cups rolled oats
- 1 ¾ cups milk
- ¼ cup freshly squeezed orange juice
- 2 eggs, lightly beaten
- 4 tblsp. butter, melted
- ½ cup whole wheat flour
- 1 tblsp. turbinado sugar
- 2 tsp. grated orange zest
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. cinnamon
- ¼ tsp. cardamom
- 1 cup blueberries
- ¼ cup chopped pecans
- Cooking spray
- Syrup for serving
- In a bowl, combine the oats, milk and orange juice.
- Set aside for about 15 minutes until the oats soften.
- Add the eggs and butter and beat with a spoon until well combined.
- Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir well to mix until the dry ingredients are fully incorporated.
- Gently fold in the blueberries and pecans.
- Heat a griddle pan over medium heat and spray it with cooking spray.
- Pour the batter in 1/4 cupfuls onto the heated griddle.
- Cook until golden brown, about two minutes on each side.
- Serve with syrup.
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Other pancake recipes you might enjoy:
- Gluten Free Mommy’s Cornmeal Pancakes
- Queen Elizabeth’s Drop Scones (Scottish Pancakes) from Simply Recipes
- Eclectic Recipes’ Bacon Strip Pancakes
- Fluffy Ricotta Pancakes from The Kitchn
- The Perfect Pantry’s Lemon Buttermilk Pancakes