Name: Oat Flour Pancakes and Buttermilk Syrup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 17
Cuisine: American
Ingredients: 1 ¼ cups oat flour; 1 ¼ cups all-purpose flour; 2 tbsp. sugar; 2 ½ tsp. baking powder; 1 tsp. Baking Soda; ½ tsp. salt; 2 cups buttermilk; ¾ cup milk; 2 eggs; 2 tbsp. butter; 1 ½ cups blueberries; Buttermilk Syrup; ½ cup salted butter; 1 cup granulated sugar; ½ cup low-fat buttermilk; ½ tsp. Baking Soda; 1 tsp. vanilla extract

This is a healthy and delicious oat flour pancake recipe that is perfect for a hearty breakfast or brunch. The pancakes are made with oat flour and buttermilk, giving them a unique flavor and texture. The addition of fresh blueberries adds a burst of sweet flavor in every bite. The recipe also includes a homemade buttermilk syrup, which is the perfect complement to these nutritious pancakes.

blueberry buttermilk oat flour pancakes and buttermilk syrup recipe

Photos of Oat Flour Pancakes and Buttermilk Syrup Recipe

Most ingredients in this recipe are commonly found in households. But, oat flour and buttermilk may not be readily available in some. Oat flour is a healthy and gluten-free alternative to all-purpose flour. It adds a slightly nutty flavor to the pancakes. Buttermilk, on the other hand, is a fermented dairy product that gives the pancakes their distinctive tangy taste. When buying buttermilk, ensure it's low fat and fresh.

Ingredients for Oat Flour Pancakes with Buttermilk Syrup

Oat Flour: This is made by grinding oats into a fine powder. It's gluten-free and a healthier alternative to white flour, adding a slightly sweet, nutty flavor to the pancakes.

All-purpose flour: Used in combination with oat flour to give the pancakes their structure and lightness.

Buttermilk: Provides the pancakes with a light, fluffy texture and a slight tang, enhancing the overall flavor.

Eggs: They are the binding agents that hold the ingredients together.

Blueberries: Adds a burst of sweetness and color, making the pancakes more appetizing and nutritionally balanced.

Butter: Adds a rich, creamy flavor to the pancakes and the syrup.

Sugar: Sweetens the pancakes and the syrup.

Baking powder and baking soda: These are leavening agents that help the pancakes rise and become fluffy.

Vanilla extract: Enhances the flavor of the syrup, giving it a sweet, aromatic edge.

One reader, Gayleen Enos says:

These oat flour pancakes with buttermilk syrup are a game-changer! The pancakes are fluffy and flavorful, and the buttermilk syrup is the perfect sweet touch. It's a delightful and wholesome breakfast treat that my whole family loves. The recipe is easy to follow, and the end result is absolutely delicious!

Gayleen Enos

Techniques Required for Making Oat Flour Pancakes with Buttermilk Syrup

How to make oat flour pancakes: This technique involves combining oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt to create a pancake batter. The key is to mix the dry ingredients thoroughly before adding the wet ingredients to ensure a smooth batter.

How to cook pancakes on a griddle: Preheat a non-stick griddle over medium heat and pour 1/4 cup of the pancake mixture onto the buttered griddle. Add blueberries onto the pancake and cook until bubbles appear on the surface, then flip the pancake to cook the opposite side until golden.

How to make buttermilk syrup: Melt butter in a large saucepan over medium heat, then stir in sugar and buttermilk. Cook the mixture until it gently boils and the sugar has dissolved. Finally, remove from heat and stir in baking soda and vanilla to create the syrup.

How To Make Blueberry Buttermilk Oat Flour Pancakes and Buttermilk Syrup

These pancakes are leaner because we are using oat flour instead of regular flour but nonetheless filling. The buttermilk syrup and blueberries make it extra delicious.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

1 ¼ cups oat flour
1 ¼ cups all-purpose flour
2Tbsp.sugar
2 ½ tsp.baking powder
1tsp.Baking Soda
½ tsp.salt
2cupsbuttermilk
¾ cup milk
2Tbsp.buttermelted
1 ½ cupsblueberriesfresh or frozen

Buttermilk Syrup

½ cup salted butter
1cupgranulated sugar
½ cuplow-fat buttermilk
½ tsp.baking soda
1tsp.vanilla extract

Instructions

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl combine buttermilk, milk, eggs, and melted butter. Stir in dry ingredients.
Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 to 12 blueberries onto the pancake.
Flip pancake when bubbles start to appear on surface and bottom is golden.
Cook the opposite side until golden. Repeat process with remaining batter.
Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup, and butter, or berry syrup and whipped cream.

Buttermilk Syrup

Melt butter in a large saucepan over medium heat. Stir in sugar and buttermilk.
Cook, stirring frequently until mixture begins to gently boil and sugar has dissolved.
Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds. Serve warm.
The syrup can be stored in the refrigerator up to one week and reheated before serving.

Nutrition

Calories: 2013.82kcal
Fat: 196.95g
Saturated Fat: 123.78g
Trans Fat: 7.50g
Monounsaturated Fat: 51.12g
Polyunsaturated Fat: 7.87g
Carbohydrates: 49.29g
Fiber: 0.81g
Sugar: 39.77g
Protein: 21.05g
Cholesterol: 545.81mg
Sodium: 3469.02mg
Calcium: 696.07mg
Potassium: 835.34mg
Iron: 1.02mg
Vitamin A: 1723.04µg
Vitamin C: 3.58mg

Crucial Technique Tip for Perfect Oat Flour Pancakes

When making your oat flour pancakes, ensure your griddle is at the right temperature before pouring your batter. A too-hot griddle will burn the outside of your pancakes before the inside is fully cooked, while a too-cool griddle will result in flat, tough pancakes. To test the temperature, sprinkle a few drops of water on the griddle. If it's ready, the water will dance and sizzle. Also, remember to gently flip your pancakes. If you flip them too forcefully, they can break apart or become misshapen. Lastly, don't press down on the pancakes with your spatula after flipping, as this can make them dense and heavy.

Time-Saving Tips for Making This Recipe

Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container. This will save time in the morning and make the pancake-making process more efficient.

Double batch: Consider making a double batch of the pancake batter and freezing the extra pancakes for later. This way, you can simply reheat them for a quick and easy breakfast on busy mornings.

Organized workspace: Keep all your ingredients and cooking tools organized and within reach to streamline the cooking process and minimize time spent searching for items.

Buttermilk substitution: If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes before using.

Efficient flipping: Use a large griddle or multiple pans to cook several pancakes at once, speeding up the cooking process and allowing you to serve the pancakes all at once.

Substitute Ingredients For Oat Flour Pancakes and Buttermilk Syrup Recipe

oat flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative to oat flour, and it adds a slightly nutty flavor to the pancakes.
all-purpose flour - Substitute with gluten-free all-purpose flour: For a gluten-free option, use a gluten-free all-purpose flour blend to replace the all-purpose flour in the recipe.
buttermilk - Substitute with plain yogurt mixed with milk: Plain yogurt mixed with milk can be used as a substitute for buttermilk to provide a similar tangy flavor and moisture to the pancakes.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the pancakes.
blueberries - Substitute with raspberries: Raspberries can be used as a substitute for blueberries, providing a slightly tart and sweet flavor to the pancakes.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener alternative to granulated sugar, adding a unique sweetness to the buttermilk syrup.
low-fat buttermilk - Substitute with Greek yogurt mixed with milk: Greek yogurt mixed with milk can be used as a substitute for low-fat buttermilk, providing a similar tangy flavor and creaminess to the syrup.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda in the buttermilk syrup, providing the necessary leavening agent for the recipe.
vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract, adding a unique almond flavor to the buttermilk syrup.

Presenting Oat Flour Pancakes with Buttermilk Syrup

Elevate the pancake stack: Carefully layer the pancakes on a warm plate, ensuring they are stacked evenly and topped with a dollop of whipped cream and a sprinkle of fresh blueberries.
Drizzle the buttermilk syrup: Using a small ladle, elegantly drizzle the warm buttermilk syrup over the stacked pancakes, allowing it to cascade down the sides for a visually appealing presentation.
Garnish with edible flowers: Add a touch of sophistication by garnishing the plate with delicate edible flowers, such as pansies or violets, to bring a pop of color and a subtle floral aroma to the dish.
Create a symmetrical arrangement: Arrange the pancakes and garnishes in a symmetrical and visually pleasing manner on the plate, ensuring that each element complements the others for a harmonious presentation.
Use a fine dusting of powdered sugar: Lightly dust the entire plate with a fine, even layer of powdered sugar to add a touch of elegance and a hint of sweetness to the presentation.
Incorporate a drizzle of berry coulis: Introduce a vibrant and tangy element by adding a carefully crafted drizzle of berry coulis around the edge of the plate, creating an artistic and flavorful accent.
Add a touch of gold leaf: For a luxurious touch, delicately place a few edible gold leaf flakes on top of the pancakes, adding a shimmering and opulent finish to the presentation.
Serve on a warm, elegant platter: Present the pancakes on a warm, elegant platter, ensuring that the overall presentation exudes sophistication and attention to detail.

Essential Tools for Making Oat Flour Pancakes

Non-stick griddle: A non-stick griddle is a flat cooking surface that allows for even heat distribution and easy flipping of pancakes.
Small mixing bowl: A small mixing bowl is used for combining dry ingredients and whisking them together.
Large mixing bowl: A large mixing bowl is used for combining wet ingredients and mixing the pancake batter.
Whisk: A whisk is used for mixing and incorporating ingredients together, ensuring a smooth pancake batter.
Spatula: A spatula is essential for flipping the pancakes on the griddle without damaging them.
Saucepan: A saucepan is used for making the buttermilk syrup, allowing for even heating and stirring of the ingredients.

Storing and Freezing Oat Flour Pancakes with Buttermilk Syrup

Here are the detailed storing and freezing guidelines for oat flour pancakes with buttermilk syrup:

To store leftover pancakes, allow them to cool completely on a wire rack. Once cooled, stack the pancakes with a piece of parchment paper or wax paper between each one to prevent sticking. Place the stack in an airtight container or resealable plastic bag and store in the refrigerator for up to 5 days.
For longer storage, you can freeze the pancakes. Follow the same cooling and stacking method as above, then place the stack in a freezer-safe container or resealable plastic bag. Label the container with the date and freeze for up to 2 months. To reheat, simply microwave the frozen pancakes for 30-60 seconds or until heated through, or place them in a toaster oven until warmed and slightly crispy.
The buttermilk syrup can be stored in an airtight container in the refrigerator for up to one week. Before serving, reheat the syrup in a saucepan over low heat, stirring occasionally, until warmed through. You can also microwave the syrup in a microwave-safe container for 30-60 seconds, stirring halfway through.
It is not recommended to freeze the buttermilk syrup, as the texture and consistency may change upon thawing. The baking soda in the syrup can cause it to expand when frozen, leading to a messy situation in your freezer. It's best to make the syrup fresh or store it in the refrigerator for up to a week.

How To Reheat Leftover Oat Flour Pancakes

To reheat leftover oat flour pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for about 5-7 minutes, or until heated through. This method helps to preserve the texture and prevent the pancakes from becoming soggy.
Another option is to use a toaster or toaster oven. Simply place the pancakes in the toaster and heat them on a medium setting until they are warmed through and slightly crispy on the edges. This method is quick and easy, but be careful not to overheat the pancakes, as they may become dry or burnt.
For a stovetop method, heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or cooking spray to the pan. Place the pancakes in the skillet and cook for 1-2 minutes on each side, or until heated through. This method allows you to refresh the pancakes and add a slight crispiness to the exterior.
To reheat the buttermilk syrup, pour the desired amount into a microwave-safe container. Heat the syrup in the microwave in 15-second intervals, stirring between each interval, until it reaches your desired temperature. Alternatively, you can reheat the syrup in a small saucepan over low heat, stirring constantly to prevent burning or sticking.
For a quick and convenient method, you can also reheat the pancakes in the microwave. Place the pancakes on a microwave-safe plate and heat them on high power for 15-30 seconds, or until heated through. Be aware that microwaving may result in a slightly softer texture compared to other reheating methods.

Interesting Fact about Oat Flour Pancakes with Buttermilk Syrup

The recipe for oat flour pancakes with buttermilk syrup is a delicious and nutritious alternative to traditional pancakes. Oat flour is a great source of fiber and can help lower cholesterol levels. Additionally, buttermilk syrup is a unique and flavorful topping that adds a rich and creamy taste to the pancakes. This recipe is a great way to enjoy a tasty breakfast while incorporating healthy ingredients.

Is Making Oat Flour Pancakes at Home Cost-Effective?

This oat flour pancakes with buttermilk syrup recipe is moderately cost-effective for a household. The use of oat flour and buttermilk can be slightly pricier, but the overall cost is reasonable. The Verdict rating for this recipe is 9/10. The approximate cost for a household of 4 people is around $15-$20, factoring in the cost of the ingredients.

Are Oat Flour Pancakes with Buttermilk Syrup Healthy?

The oat flour pancakes with buttermilk syrup recipe is a delicious treat, but it's not the healthiest option. Here's why:

The recipe contains a significant amount of all-purpose flour, which is refined and lacks fiber and nutrients compared to whole grain flours.
The use of sugar and butter in both the pancakes and the syrup adds extra calories and saturated fat.
The syrup recipe calls for a full cup of granulated sugar, which is a considerable amount of added sugar.

However, there are some positive aspects to the recipe:

The inclusion of oat flour provides some additional fiber and nutrients.
Buttermilk is a good source of calcium and can help tenderize the pancakes.
Blueberries are a nutrient-dense fruit, offering antioxidants and vitamins.

To make this recipe healthier, consider the following suggestions:

Replace the all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour or coconut flour. This will increase the fiber content and provide more nutrients.
Reduce the amount of sugar in both the pancakes and the syrup. You can experiment with natural sweeteners like honey, maple syrup, or date paste to add sweetness without relying on refined sugar.
Use unsalted butter or replace some of the butter with heart-healthy oils like coconut oil or avocado oil.
Increase the amount of blueberries or add other nutrient-dense fruits like raspberries, strawberries, or sliced bananas to the pancakes.
Serve the pancakes with a side of fresh fruit or a dollop of Greek yogurt for added protein and nutrients.

By making these adjustments, you can enjoy a more nutritious version of these oat flour pancakes while still indulging in a tasty breakfast treat.

Editor's Opinion on Oat Flour Pancakes with Buttermilk Syrup

The combination of oat flour and buttermilk syrup in this recipe adds a unique and wholesome twist to traditional pancakes. The use of blueberries provides a burst of freshness and flavor. The buttermilk syrup complements the pancakes perfectly, adding a rich and indulgent touch. The recipe's clear instructions make it accessible for home cooks, and the make-ahead option for the syrup adds convenience. Overall, this recipe offers a delightful and satisfying breakfast or brunch option for those looking to enjoy a wholesome and flavorful meal.

Enhance Your Oat Flour Pancakes and Buttermilk Syrup Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the oat flour pancakes and buttermilk syrup.

Grilled Vegetable Skewers: Colorful and flavorful grilled vegetable skewers, adding a healthy and vibrant touch to your pancake and syrup dish.

Honey Glazed Ham: Juicy and succulent honey glazed ham, a savory addition to balance out the sweetness of the pancakes and syrup.

Fresh Fruit Salad: A refreshing and colorful fruit salad, providing a burst of natural sweetness and a variety of textures to complement the oat flour pancakes and buttermilk syrup.

Creamy Corn Chowder: A warm and comforting creamy corn chowder, serving as a hearty and satisfying side to enjoy alongside the oat flour pancakes and buttermilk syrup.

Similar Recipes to Try

Savory Stuffed Bell Peppers: Create a delicious and hearty meal by stuffing bell peppers with a flavorful mixture of ground meat, rice, and seasonings, then baking them to perfection.

Mango Salsa Chicken: Add a tropical twist to your chicken dish by topping it with a vibrant and refreshing mango salsa, made with fresh mango, red onion, cilantro, and lime juice.

Creamy Tomato Basil Soup: Warm up with a comforting bowl of creamy tomato basil soup, made with ripe tomatoes, aromatic basil, and a touch of cream for a rich and velvety texture.

Apple Cinnamon Crisp: Indulge in a cozy and comforting dessert with a warm apple cinnamon crisp, featuring tender baked apples and a crunchy oat topping, perfect for fall gatherings.

Appetizers and Main Courses to Serve with Oat Flour Pancakes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a delightful start to any meal.

Bruschetta: Elevate your appetizer game with a classic bruschetta topped with a vibrant mixture of ripe tomatoes, fresh basil, garlic, and balsamic glaze. The combination of tangy tomatoes and aromatic herbs on crispy bread creates a burst of flavors that will leave your guests wanting more.

Main Courses:

Chicken Alfredo: Creamy, indulgent, and oh-so-satisfying. This classic Italian dish features tender chicken and al dente pasta smothered in a rich, cheesy Alfredo sauce. Pair it with a side of garlic bread and a crisp Caesar salad for a truly comforting meal.

Beef Stir Fry: Whip up a quick and flavorful stir fry with tender strips of beef, colorful vegetables, and a savory sauce. Serve it over a bed of fluffy white rice for a satisfying and well-balanced meal. Customize the heat level by adding extra chili flakes or a drizzle of spicy Sriracha sauce.

Why trust this Oat Flour Pancakes and Buttermilk Syrup Recipe:

This recipe offers a delightful twist on traditional pancakes, incorporating the wholesome goodness of oat flour and the tangy richness of buttermilk syrup. The combination of oat flour and all-purpose flour creates a hearty and satisfying texture, while the addition of blueberries infuses each bite with bursts of sweet, juicy flavor. The buttermilk syrup adds a luscious, creamy finish, elevating the dish to a whole new level of indulgence. With its carefully balanced ingredients and detailed instructions, this recipe promises a delightful and memorable breakfast experience.

Want to share your experience making these delicious oat flour pancakes or discuss variations on the buttermilk syrup recipe? Head over to the Recipe Sharing forum and join the conversation!

FAQ:

Can I use regular flour instead of oat flour for the pancakes?

Yes, you can substitute oat flour with regular all-purpose flour if you prefer. The texture and flavor will be slightly different, but it will still work well for the pancakes.

Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries can be used instead of fresh ones. Just make sure to thaw and drain them before adding them to the pancake batter to prevent excess moisture.

Can I make the buttermilk syrup in advance?

Yes, you can make the buttermilk syrup in advance and store it in the refrigerator for up to a week. Just reheat it before serving, and it will be good to go.

Can I use a dairy-free alternative for the buttermilk in the syrup?

Yes, you can use a dairy-free alternative like almond milk or coconut milk combined with a splash of lemon juice or vinegar to create a buttermilk substitute for the syrup.

Can I make the pancake batter ahead of time and store it in the fridge?

Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before using it to ensure the ingredients are well combined.