Oatmeal-Yogurt Pancakes with Blackberry Crush
- Unexpected Foodie
- Sep 4, 2017
- 2 min read
Stop. Stop what you are doing, and go make these pancakes right now. RIGHT NOW!
This picture was taken in haste (Since we were so excited to eat them!), and doesn't do the pancakes justice. These are ahhhh-mazing. I made them back in July for Cengiz's birthday for a celebratory breakfast, and they certainly did not disappoint. The blackberry crush is deliciously sweet, and absolutely perfect as a pancake topper.
We will definitely make these again and again and again.
The recipe made about 10 pancakes (more than enough for 2 people, plus left overs).
If you end up making these, let me know if you enjoyed them as much as we did!
*Original recipe from Sarah Copeland's The Newlywed Cookbook
INGREDIENTS
Blackberry Crush
- 2 cups fresh blackberries
- 1/4 cup raw or turbinado sugar
- 1/4 cup pure maple syrup, plus more if needed
Pancakes
- 1 2/3 cups all purpose flour
- 2/3 cup old-fashioned rolled oats
- 2 tbsp granulated sugar
- 1 1/4 tsp baking powder
- 1/4 heaping tsp baking soda
- 1/4 tsp fine sea salt or iodized salt
- 1 cup greek yogurt, plus more for garnish
- 1 cup whole milk
- 4 tbsp unsalted butter, melted, plus more for pan
- 2 large eggs
DIRECTIONS
Blackberry Crush
- Combine the blackberries and sugar in a medium bowl and mash slightly with a fork
- Strain the juice into a small pot and reserve the berries
- Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes
- Remove from the heat and stir in the maple syrup
- Cool slightly, and pour over the berries
-Adjust the sweetness with additional maple syrup if needed
- Set the syrup aside
Pancakes
- Whisk together the flour, oats, sugar, baking powder, baking soda and salt in a large bowl
- In a separate bowl, whisk together the yogurt, milk, melted butter and eggs
- Make a well in the center of the dry ingredients, and whisk the wet ingredients until well incorporated. The batter should be thick, with little bubbles on the surface
- Heat a cast-iron or non-stick griddle or heavy frying pan over medium heat
- Brush slightly with melted butter
- Drop about 1/3 cup of batter per pancake onto the hot griddle/pan
- When bubbles form around the edges of the batter, gently lift and flip the pancakes
- Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes
- Repeat, adding more butter to the pan as needed until all the pancakes are cooked
- To serve, garnish with butter or additional Greek yogurt if desired and a generous ladle of blackberry crush. Serve hot and fresh!
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