Oatmeal-Blueberry-Pecan Buttermilk Pancakes

Preparation info

  • Difficulty


  • Serves


Appears in

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

Welcome to Claire's

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 freshly squeezed organic orange juice
  • 2 organic eggs, lightly beaten
  • 4 tablespoons organic dairy-free buttery spread, melted
  • ½ cup organic whole wheat flour
  • 1 tablespoon organic turbinado sugar
  • 2 teaspoons finely grated orange zest, from about 1 organic orange
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 cup blueberries
  • ¼ cup chopped pecans
  • Almond oil or other high-heat-tolerant oil for brushing the griddle pan
  • ¾-1 cup pure maple syrup


  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 fold in the berries and pecans.
  2. Heat a griddle pan over medium heat. Brush the pan lightly with the almond oil. Pour the batter in ¼ cupfuls onto the heated griddle, allowing for space in between for turning. Cook until golden brown, about 2 minutes, then flip gently with a sturdy spatula. Cook the other side until golden brown, about 2 minutes. Serve with maple syrup.