Oatmeal-Blueberry-Pecan Buttermilk Pancakes

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Is there anything more pleasant than having the free time (sometimes you just have to make the time) to enjoy a cooked breakfast of pancakes and pure maple syrup? These pancakes are rich in fiber, complex carbohydrates, protein, vitamins, minerals, and antioxidants—and they are incredibly delicious.


  • 2 cups rolled organic oats
  • cups buttermilk
  • ¼ cup


  1. In a bowl, combine the oats, buttermilk, and orange juice. Set aside for about 15 minutes until the oats soften. Add the eggs and melted spread, and beat with a spoon for about 30 seconds until well combined. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir well to mix until the dry ingredients are fully incorporated. Gently fol