Hearty blueberry walnut oatmeal pancakes are a wonderful breakfast. Top them with homemade vanilla maple glaze!
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. 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!
Hi guys! This is Brandi from BranAppetit and I am soooo happy to be here sharing this recipe. 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.
You definitely want to top these beauties with warm vanilla maple glaze. It’s so easy to make. Just combine maple syrup, powdered sugar, vanilla bean paste, and a splash of milk Drizzle it over warm pancakes …. so yummy!
- 1 cup old fashioned oats
- 1 cup buttermilk
- 2 large eggs
- 2 egg whites
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar
- 1 teaspoon molasses
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups blueberries
- ¾ cup walnuts, toasted and chopped
- 2 tablespoons walnut or canola oil
- ½ cup pure maple syrup
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- Splash of milk
- Put oats and buttermilk into a medium bowl and stir together. Let this sit for at least 1 hour or overnight, if you can, to let the oats soften in the buttermilk.
- Stir together glaze ingredients. Add more milk if mixture seems too thick.
- In a large bowl, beat eggs and egg whites for 2 minutes until they are light and a little frothy. Add 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. Stir in oat mixture; gently stir. Fold in blueberries and walnuts and stir in 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.