Roasted Blueberries and Oatmeal Buttermilk Pancakes

I’m going to address this short-stack first, but stick around for the blueberries – they’re the real reason for this post.

I wish I was completely sold on these pancakes, but I’m not. I thought they were pretty tasty, just not, “ohmygoshyouhavetomaketheseNOW!”, tasty.

This recipe is a bit of an ode to my big sis, who now eats gluten-free.

My goal was to make some gluten free pancakes that would be a yummy substitute without having to use special gluten-free flour.

I don’t usually eat gluten free, so I don’t know how this texture compares, but as far as competition for regular old white flour pancakes goes? I can’t honestly say I’d vote for the oat version.

They were pretty delicate, and I had to be fairly gentle when flipping them,  but after trying oats alone, and then the oat and rice flour combo, I found that the oat/rice combo held together better and seemed to puff up a little more. The one (possibly) down side, is that there is a tiny bit of a grainy texture to the cakes, but I didn’t mind it, and the kids didn’t say boo about it.

They’re certainly worth a try if you’re still fiddling around trying to find something gluten free that satisfies your flapjack craving.

Let’s face it, really. Any pancake can taste good if you slather enough butter and toppings on it.

That’s where these roasted blueberries come in.

When we were kids, my sister used to love, love, LOVE, boysenberry syrup on her pancakes. This was a bit of an anomaly to me. I so didn’t love boysenberry syrup.

But I still remember the tall glass bottle and the purple berries and wanting to love the syrup because my sister was cool and I must. copy. all things big sis.

To me, the syrup was a little too tart and a little sour, and I liked my sugar strong and straight. I was a maple girl all the way.

When I thought about this gluten-free experiment with my sister in mind though, of course it went like this:

sister + pancakes = tart purple syrup.

And blueberry season it is.

I don’t know how to make syrup.

But I sure can rinse blueberries and toss them with sugar and lemon zest, (and maybe next time a teaspoon of Triple-Sec).

I know how to gently spread them across a baking sheet and pop them in the oven for a few minutes until they make their own warm, bubbly purple sauce.

And now I know how to eat (with my oh-so-mature adult taste buds), deliciously tart and sweet purple berries atop my pancakes. Come to think of it, I know how to eat deliciously sweet, warm, zesty blueberries over several things – like pound cake and whipped cream, or ice cream, or maybe scones or a toasted English muffin with cream cheese. . . .

Opportunities abound.

Try them, and you’ll see.

As far as the pancakes go – I’d love to hear your feedback. How do you make your gluten-free flapjacks?? And just for those of you out there who don’t eat gluten free, I’m including a good ol’ traditional buttermilk pancake recipe – just so I know I’m sharing something that’s guaranteed to make your mouth happy!


Roasted Blueberries and Buttermilk Oat Pancakes


For the Roasted Blueberries:

1 pint fresh blueberries
1 tablespoon granulated sugar
1/4 vanilla bean – split and scraped
zest of 1/2 of a lemon

For the Buttermilk Oat Pancakes: **Special note – some oats are not gluten free – check all packaging beforehand if you are preparing these for someone with a serious gluten allergy. Bob’s Redmill Oats are labeled as gluten free.

1/2 cup rice flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 beaten egg
1 cup buttermilk (Check to make sure it’s gluten free – thanks for the heads up, Niki!)
1/2 cup old fashioned oats (whirled in a food processor to make flour), preferable Bob’s Redmill brand.
2 tablespoons vegetable oil
1 teaspoon vanilla
1 teaspoon lemon or orange zest (optional)
powdered sugar for sprinkling (optional)


For the Blueberries:
Preheat oven to 450 degrees F. Line a baking sheet with foil or a silpat baking mat.  Rinse blueberries and drain well. Toss with sugar, vanilla bean scrapings, and lemon zest. Pour onto lined baking sheet and bake for 15 – 20 minutes, checking after the first ten and stirring. Continue to check every few minutes and stir them carefully. They are done when they are slightly shriveled and they’ve made their own juices. Remove from oven and let them cool slightly. Scrape the cooled, cooked berries and juices into a serving bowl with a rubber spatula (to make sure you get all that sweet, syrupy juice!). Serve warm or cover tightly and chill for later. Bring to room temperature before serving if it’s been chilled.

For the Buttermilk Oat Pancakes:
Combine rice flour, sugar, baking powder, salt, and baking soda in a medium bowl. Mix well with a whisk or fork. In a separate bowl, combine all other ingredients, including the oat flour. Let the oats soak in the wet mixture for at least 10 minutes.

Meanwhile, heat a medium grill pan or frying pan over medium heat. Melt a scant pat of butter in the pan and spread it with a spatula.

After the oats have soaked and the pan is heated, pour the wet mixture into the dry and mix them with a fork. It’s ok if the batter is lumpy.

Drop circles of batter onto the pan and wait for the tops to bubble. When the whole top of each pancake is covered with bubbles, slide a spatula underneath and flip. Allow to cook for a minute or two until that side is golden as well. Remove cooked pancakes from pan, and repeat until batter is gone.

Cooked pancakes can be kept in a warm oven until the whole batch is finished cooking.

Leftover pancakes can be kept in the fridge or freezer and reheated later in the toaster or microwave.

For Traditional Buttermilk Pancakes:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 beaten egg
1 cup buttermilk
2 tablespoons cooking oil

In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and set aside.
In another medium bowl, combine the egg, buttermilk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter will be lumpy).
Cook batter as described above, under Buttermilk Oat pancakes.

Source: Roasted Blueberries adapted from Ina Garten. Buttermilk Oat Pancakes adapted from the recipe shared above for Buttermilk Pancakes, which is from The Better Homes and Gardens New Cookbook 1996 edition.

6 thoughts on “Roasted Blueberries and Oatmeal Buttermilk Pancakes

  1. Just so you know, my husband walked by just as I was pulling up this blog. He saw the picture out of the corner of his eye and said, “wooo, looks tasty!”

    Also, toasting the oats before giving them a whirl in a food processor will give them a nuttier flavor… and perhaps make the grainy a little less noticeable? Dunno.

  2. I’m a total glutton for gluten, but those look absolutely delicious too! I don’t mind a little grit in baked goods, either. Basically what I’m saying is, I’d eat the bejesus out of all of this, gluten or no gluten.

    • I like the “glutton for gluten” tag – that could be a blog name! Thanks – The kids and I didn’t have any trouble wolfing them down either!

  3. Here is our all time fave gluten free pancake recipe for anyone looking for a good one from Blackbird Bakery Gluten Free:

    1/4 cup plus 2 TBSP almond flour
    1/2 cup millet flour
    2 TBSP glutinous rice flour ( found in Asian markets )
    2 TBSP sugar
    1 tsp guar gum
    1/2 tsp salt
    1/2 tsp baking soda and baking powder
    2 large eggs, beaten
    1 cup buttermilk ( make sure it is gluten free, some are not )
    2 TBSP unsalted butter, melted

    Combine all dry ingredients in large bowl. Combine all wet ingredients in small bowl. Add wet to dry and mix. Cook as any other panckae on griddle and enjoy the best GF pancakes ever!

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