Blueberry Pie Pancakes With Vanilla Buttermilk Sauce Recipe

Name: Blueberry Pie Pancakes With Vanilla Buttermilk Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 3 cups All-purpose Flour; 1/2 cups Granulated Sugar; 1 cup Quick Oats; 2 teaspoons Baking Powder, Heaping; 2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1-1/2 teaspoon Cinnamon; 2-1/2 cups Buttermilk Or Milk; 2 whole Eggs (large); 1/2 cups Vegetable Oil; 2 cups Blueberries, Fresh Or Frozen; FOR THE SAUCE:; 1/2 cups Buttermilk Or Milk; 1/2 cups Granulated Sugar; 1/2 cups Light Brown Sugar; 1/2 cups Butter; 1/2 teaspoons Baking Soda; 1 pinch Salt; 2 teaspoons Vanilla Extract

Servings: persons

FOR THE PANCAKES:
3 cups All-purpose Flour
1/2 cups Granulated Sugar
1 cup Quick Oats
2 teaspoons Baking Powder, Heaping
2 teaspoons Baking Soda
1/4 teaspoons Salt
1-1/2 teaspoon Cinnamon
2-1/2 cups Buttermilk Or Milk
2 whole Eggs (large)
1/2 cups Vegetable Oil
2 cups Blueberries, Fresh Or Frozen
FOR THE SAUCE:
1/2 cups Buttermilk Or Milk
1/2 cups Granulated Sugar
1/2 cups Light Brown Sugar
1/2 cups Butter
1/2 teaspoons Baking Soda
1 pinch Salt
2 teaspoons Vanilla Extract

1
For the pancakes:
2
In a large bowl, whisk together flour, sugar, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat together buttermilk, eggs and oil together until well combined. Pour wet ingredients into dry ingredients and blend together well without overmixing.
3
Heat a large pan or griddle to medium heat. Pour 1/4 cup of batter for each pancake and immediately sprinkle a small handful of blueberries on top of each pancake. Once bubbles form around the edges and in the middle of the pancake, flip to the other side, about 2 minutes. Cook another 2 minutes or until lightly golden brown and fully cooked through. Repeat until all the batter is used.
4
For the vanilla buttermilk sauce:
5
In a medium sauce pan melt together buttermilk, sugar, brown sugar, and butter over medium high heat. Bring to a boil and boil for 1 minute. Remove from heat and add in baking soda, salt and vanilla. Stir until well combined. Sauce will get foamy, but once completely stirred and settled it will return back to a creamy sauce. Serve warm.
6
Recipe adapted from Chocolate-Covered Katie, via Baking and Creating with Avril.

1929

kcal

Calories

124

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PANCAKES:, 3 cups All-purpose Flour, 1/2 cups Granulated Sugar, 1 cup Quick Oats, and more.

Yes, Blueberry Pie Pancakes With Vanilla Buttermilk Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pie Pancakes With Vanilla Buttermilk Sauce

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