details
- Makes 14 pancakes
- Prep time: 10 minutes
- Total time: 40 minutes
- 2 large eggs
- 2 cups buttermilk
- 3 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup old fashioned oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup blueberries
- 1/4 cup chopped pecans
- Cooking spray
- Maple syrup for serving
directions
In a large bowl beat the eggs. Add the buttermilk, butter, and vanilla and mix to combine. Add flour, oats, sugar, baking powder, baking soda, cinnamon and salt. Mix well until smooth. Fold in blueberries and pecans; let batter set for a few minutes.
Over medium heat, set a griddle or non-stick pan; spray with cooking spray. Pour a 1/4 cup of batter onto the surface. Cook until bubbles form and begin to pop, about 3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, about 2 more minutes.
Serve with maple syrup or butter.
Note: check the underside of the pancakes as they’re cooking to make sure they don’t burn. Adjust your heat if necessary.