What you'll need
Ingredients
- 2 cups buttermilk, plus extra as needed
- 1 cup (3 ounces) old-fashioned rolled oats ( Bob's Red Mill Oats )
- 1½ cups (4½ ounces) oat flour
- ½ cup (2½ ounces) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 large eggs
- 3 tablespoons vegetable oil or melted unsalted butter
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 7½ ounces (1½ cups) blueberries
The method
Directions
- 01
Bob’s Red Mill Oat flour works best here, as it has a very fine grind and creates the most fluffy pancakes, but you can make your own in a pinch: Grind 1½ cups (4½ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note pancakes will be denser if using ground oats. Do not use toasted oat flour, or quick, instant, or thick-cut oats in this recipe. Serve with maple syrup and additional blueberries if desired.
- 02
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Combine 1 cup buttermilk and oats in bowl and let sit at room temperature until softened, about 15 minutes.
- 03
Whisk oat flour, all-purpose flour, baking powder, cinnamon, salt, and nutmeg together in large bowl. In separate bowl, whisk remaining 1 cup buttermilk, eggs, 3 tablespoons oil (or cooled melted butter), sugar, and vanilla together until frothy, about 1 minute. Whisk buttermilk mixture into flour mixture until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- 04
Heat 1 teaspoon oil in 12-inch nonstick skillet (or griddle) over medium heat until shimmering, 3 to 5 minutes. Using paper towels, wipe out oil, leaving thin film in pan. Using ¼-cup measure, portion batter into pan, spreading each into 4-inch round using back of spoon. Sprinkle each pancake with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2 to 3 minutes.
- 05
Flip pancakes and cook until second side is golden, 2 to 3 minutes. Serve or transfer to wire rack in oven. Repeat with remaining batter, whisking additional buttermilk into batter as needed to loosen, and adding remaining oil to pan as necessary.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Ingredients
- 2 cups buttermilk, plus extra as needed
- 1 cup (3 ounces) old-fashioned rolled oats ( Bob's Red Mill Oats )
- 1½ cups (4½ ounces) oat flour
- ½ cup (2½ ounces) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 large eggs
- 3 tablespoons vegetable oil or melted unsalted butter
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 7½ ounces (1½ cups) blueberries
Cook Like James · The method
Directions
- 1
Bob’s Red Mill Oat flour works best here, as it has a very fine grind and creates the most fluffy pancakes, but you can make your own in a pinch: Grind 1½ cups (4½ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note pancakes will be denser if using ground oats. Do not use toasted oat flour, or quick, instant, or thick-cut oats in this recipe. Serve with maple syrup and additional blueberries if desired.
- 2
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Combine 1 cup buttermilk and oats in bowl and let sit at room temperature until softened, about 15 minutes.
- 3
Whisk oat flour, all-purpose flour, baking powder, cinnamon, salt, and nutmeg together in large bowl. In separate bowl, whisk remaining 1 cup buttermilk, eggs, 3 tablespoons oil (or cooled melted butter), sugar, and vanilla together until frothy, about 1 minute. Whisk buttermilk mixture into flour mixture until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- 4
Heat 1 teaspoon oil in 12-inch nonstick skillet (or griddle) over medium heat until shimmering, 3 to 5 minutes. Using paper towels, wipe out oil, leaving thin film in pan. Using ¼-cup measure, portion batter into pan, spreading each into 4-inch round using back of spoon. Sprinkle each pancake with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2 to 3 minutes.
- 5
Flip pancakes and cook until second side is golden, 2 to 3 minutes. Serve or transfer to wire rack in oven. Repeat with remaining batter, whisking additional buttermilk into batter as needed to loosen, and adding remaining oil to pan as necessary.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Ingredients
- 2 cups buttermilk, plus extra as needed
- 1 cup (3 ounces) old-fashioned rolled oats ( Bob's Red Mill Oats )
- 1½ cups (4½ ounces) oat flour
- ½ cup (2½ ounces) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 large eggs
- 3 tablespoons vegetable oil or melted unsalted butter
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 7½ ounces (1½ cups) blueberries
Directions
- 1
Bob’s Red Mill Oat flour works best here, as it has a very fine grind and creates the most fluffy pancakes, but you can make your own in a pinch: Grind 1½ cups (4½ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note pancakes will be denser if using ground oats. Do not use toasted oat flour, or quick, instant, or thick-cut oats in this recipe. Serve with maple syrup and additional blueberries if desired.
- 2
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Combine 1 cup buttermilk and oats in bowl and let sit at room temperature until softened, about 15 minutes.
- 3
Whisk oat flour, all-purpose flour, baking powder, cinnamon, salt, and nutmeg together in large bowl. In separate bowl, whisk remaining 1 cup buttermilk, eggs, 3 tablespoons oil (or cooled melted butter), sugar, and vanilla together until frothy, about 1 minute. Whisk buttermilk mixture into flour mixture until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- 4
Heat 1 teaspoon oil in 12-inch nonstick skillet (or griddle) over medium heat until shimmering, 3 to 5 minutes. Using paper towels, wipe out oil, leaving thin film in pan. Using ¼-cup measure, portion batter into pan, spreading each into 4-inch round using back of spoon. Sprinkle each pancake with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2 to 3 minutes.
- 5
Flip pancakes and cook until second side is golden, 2 to 3 minutes. Serve or transfer to wire rack in oven. Repeat with remaining batter, whisking additional buttermilk into batter as needed to loosen, and adding remaining oil to pan as necessary.
