Culinary confession: I didn’t start making pancakes from scratch until about a year ago. All my childhood and well into adulthood, I always made pancakes from a box mix. Not that there’s anything wrong with that – it’s easy and convenient, and there are some pretty darn tasty brands out there. But for the most part, I was a tried and true Krusteaz girl.
Two things happened last fall. One, we started getting flour in our CSA box. And two, our new-to-us vintage Wedgewood stove featured a flattop griddle. Now, I was never the designated pancake-maker of the house due to my inability to properly flip the dang things, but the griddle was absolutely a game changer for me. Suddenly, I had all this wide open space with which to practice my flipping technique. Thanks to the griddle, I was finally able to cross something off my life list – make perfect pancakes. Huzzah!
With the griddle and a surplus of different types of healthy flour blends like winter wheat, I was giddy to try making pancakes from scratch. But nearly every recipe I found called for some ingredient we never regularly had on hand. I mean, who just has buttermilk in the fridge? (Not us.)
I stumbled upon the following recipe in a cookbook geared toward baby- and toddler-friendly foods, but don’t think these pancakes are just for kids. Yes, my two-year-old son loves them, but so do I because they are almost as easy as pulling out a box of Bisquik. What I love the most about this recipe is the addition of quick-cooking oats and a dash of cinnamon – makes for a pancake that tastes like an oatmeal cookie!
(Note: The batch above did not feature blueberries.)
Blueberry-Oatmeal Mini Pancakes
From Love In Spoonfuls
You will need:
2 large eggs
1 1/2 cups milk
1/2 tsp vanilla extract
1/2 cup quick-cooking oats
1/2 cup dried blueberries (I use fresh/frozen and drop them in after I spoon the batter onto the hot griddle. You could also substitute dried cranberries or raisins.)
1 1/4 cups all-purpose or whole-wheat flour (I use a mixture of the two.)
1 1/2 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 tsp ground cinnamon
In a bowl, lightly beat eggs. Add the milk, vanilla, oats, and dried blueberries. In another bowl, whisk together flour, baking powder, sugar, salt, cinnamon. Add the flour mixture to the egg mixture and stir with a wooden spoon until just combined. Heat a griddle or skillet over medium to med-high heat. Spray with cooking spray. When hot, spoon about 2 tbsp of batter onto griddle. (Add blueberries if using fresh/frozen.) Cook each pancake until bubbles form on top, then flip. Cook a minute or so longer. Top with warmed syrup or my fave, berry preserves. Enjoy!