Light and fluffy buttermilk pancakes made from a butter-free and oil-free batter.
You unlock this door with the key of imagination. Beyond it is another dimension – a dimension of smell, a dimension of sight, a dimension of mind. You’re moving into a land of both syrup and stacks, of forks and ideas.
You’ve just crossed over into the Pancake Zone.
Doo-doo-doo-doo, doo-doo-doo-doo, doo-doo-doo-doo.
Uh, moving on…
I know there’s a love out there – dare I say it, a demand – for single-serving pancakes recipes. But some days call for a big batch of pancakes that can be shared among friends. Or relatives, if that’s what you have to settle for.*
Or maybe you just need some extra pancakes stashed in the freezer for emergency TV marathons.
*Meant in jest. Promise.
Sure, there are plenty of mornings when I’m excited to blend spinach into my oatmeal, put grated zucchini into nearly anything, or eat a bowl of carrot-cake-flavored chia pudding. An extra serving of vegetables is never a bad thing.
But sometimes all I want is that down-home goodness of buttermilk pancakes.
That being said, this isn’t quite a traditional pancake recipe – I’m still the same oddball who puts pumpkin in smoothies. There’s no butter in this recipe and the pancake batter is oil-free. All the moisture needed is provided by buttermilk and blueberry Greek yogurt.
(I used Chobani blueberry Greek yogurt, which was kindly given to me by Chobani.)
Also, instead of all-purpose flour there’s a mixture of spelt and oat flours. Spelt is very similar to all-purpose flour, except it’s easier for those of us with sensitive stomachs to digest. As for the oats – well, oats are just fabulous and bring me far more joy than any humble grain should.
Maybe I’m imagining it, but there’s something about buttermilk pancakes – or waffles – that seems so… cosy? Like old-fashioned lemonade or freshly-baked cookies. Or the ultimate comfort: fuzzy slippers.
Although come to think of it, buttermilk is actually a deceptive ingredient. Despite the name, it doesn’t contain butter. And it’s sour. But the sneaky milk undoubtedly adds that special something to pancakes.
(In a pinch, you could replace the buttermilk with 1 cup of milk whisked with 1 tablespoon of lemon juice. It’s not quite the same, though. Alternatively, the blog My King Cook shared an epic number of buttermilk substitutes).
Of course, these aren’t just buttermilk pancakes – they’re blueberry buttermilk pancakes. I may have left the vegetables out of this recipe, but fruit is always welcome.
However, looking through these photos, I can’t help but notice that those tricky berries have evaded my camera lens. Really, this has me befuddled. I see plenty of berries on top of the pancakes and around the pancakes, but what happened to the ones in the pancakes?
Wait a minute – found one!
Sneaky berries. Sneaky buttermilk. It’s the trickery of the Pancake Zone.
Well, just before I give you the recipe for these ultra-comforting-but-oddly-sneaky pancakes, I simply have to point out one thing: I was right about the Super Bowl. Too bad I didn’t have any money on it.
I promised that I’d celebrate with pancakes, so here we are. Clearly this is going to be a good week.
P.S. I hope you all got the Twilight Zone reference at the beginning of this post. Otherwise that may have been mighty awkward.
- ¾ cup (80g) rolled oats
- ¾ cup (105g) spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, separated
- ¼ teaspoon blackstrap molasses
- 2 teaspoons vanilla extract
- ⅓ cup (3oz/90g) Greek-style blueberry yogurt
- 1 cup (240mL) buttermilk
- ½ cup fresh blueberries
- Maple syrup and extra blueberries, to serve
- Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Transfer the oat flour to a medium-sized bowl.
- Add the spelt flour, baking powder, baking soda and salt. Mix until well combined.
- Whisk the egg yolks in a large bowl. Mix in the blackstrap molasses, vanilla extract and yogurt. Add the buttermilk, and mix until well combined.
- In another bowl, use electric beaters to beat the egg whites into firm peaks.
- Pour the dry ingredients (the flour/oats mixture) into the wet ingredients (the egg yolks/buttermilk mixture). Mix until just combined. If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute.
- Fold the egg whites into the batter. This is easiest if you fold in one tablespoon first, and then add the remainder of the egg whites. Carefully fold in the blueberries.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook the pancakes for 2 - 3 minutes on one side (or until a few bubbles appear on the surface). Flip, and cook for 1 - 2 minutes on the other. Adjust the stove heat as needed.
- Serve with maple syrup and some extra blueberries. Enjoy!
Fresh blueberries (as opposed to frozen) are highly recommended. Frozen blueberries will turn the batter purple.