Today’s pancakes come from Brandi of Bran Appetit, or as I like to call her, The Breakfast Queen. She has so many great breakfast recipes (but not only breakfast) on her site. You could eat something different every day for a whole year.
Well, I haven’t counted….but maybe you could!
Brandi describes herself as “a list-making, caffeine-fueled worrywart and chocoholic trying to find her way around the kitchen.” Or wait…is she describing me? Brandi and I became fast friends via Twitter–maybe our list-making, coffee drinking, worrying brought us together. Who knows. The real reason I’m friends with her is because she’s one of the sweetest people you’ll ever talk to. I don’t have a clue why she puts up with the likes of me!
Oh by the way, she has an awesome blog too. I suppose I should talk about that. And she’s been on the Dr. Oz show. No biggie.
Oh and if you just ran out of brown sugar, she’ll teach you how to make your own.
Hi guys! This is Brandi from BranAppetit and I am soooo happy to be here sharing this recipe. You seriously have no idea how excited I am to be a part of Pancake Month.
Breakfast is like…the love of my life. It’s my favorite meal and, if I had my way, I’d eat breakfast foods all day, every day.
When Rachel asked me to make some pancakes to help celebrate, I was just psyched that I had another reason to come up with a new recipe to share. Plus, since she’s dubbed me a “breakfast queen”, I couldn’t say no. And I would never say no to anything breakfast related.
These oatmeal pancakes have quickly become our favorites – but this batch is definitely the best yet. I think the walnut oil added a super rich depth to the batter, but if you can’t find it, just make sure you toast your walnuts before adding them in. That will give you that roasty-warm flavor that balances out the sweet berries and maple glaze.
Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze
Makes: 6-8 servings
- 1 cup old fashioned oats
- 1 cup buttermilk
- 2 eggs
- 2 egg whites
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 Tbsp sugar
- 1 tsp molasses
- 1 cup flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups blueberries
- ¾ cup walnuts, chopped
- 2 Tbsp walnut oil (or canola, if you can’t find walnut oil)
- Pour the oats into a medium bowl and stir together with the buttermilk. Let this sit for at least 1 hour or overnight, if you can, to let the oats soften in the buttermilk.
- In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy.
- Add the milk, vanilla, sugar, and molasses to the eggs and mix together for a minute.
- Whisk the flour, baking powder, baking soda, and salt into the egg mixture.
- Pour the oat and buttermilk mix into the egg and flour mix and gently stir.
- Dump the blueberries and walnuts into the batter and fold them in gently, so you don’t burst any berries.
- Stir in the oil.
- Heat a griddle or large skillet over medium-high heat.
- Scoop 1/3 cup of batter for each pancake and cook 2-3 minutes on each side or until they’re golden brown.
- Serve warm with butter and vanilla maple glaze.
Vanilla Maple Glaze
Makes: about 1 cup
- ½ cup maple syrup
- 1 cup powdered sugar
- 1 tsp vanilla bean paste
- Splash of milk
- In a medium bowl, mix the maple syrup and powdered sugar together.
- Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or another spoonful of powdered sugar to thicken it up until you have the texture you want.
- Drizzle over your pancakes before serving.
That glaze is killing me! Can I drink it?!?
Remember to follow along with all the pancakes this month, just click on the picture below.